every time i see cookies, my hair would turn blue, my eyes would get googly, and my vocab would be even more limited than usual. to say i love cookies is an understatement and that is why i am always looking to get my hands on the best cookie recipes around. my newest discovery is the famous momofuku milk bar’s blueberry and cream cookies. i heard about this gem when i was in new york last time. unfortunately, the shop was closed at the time, so i didn’t get to try it. enter the helping hand of modern technology. after a quick google, i found the recipe on martha stewart’s website. they even have the video of christina tosi (pastry chef for momofuku) and martha making this cookie on the show posted next to the recipe. these cookies are definitely a little more time-consuming than the usual chocolate chip cookies, but the flavor is a good change, not to mention incredibly delicious. the secret ingredient is the milk crumb. the momofuku milk crumbs remind me a lot of the milk powder filling that’s in chinese pastries. i LOVE that stuff. also, instead of using extra egg yolk and brown sugar, this recipe calls for glucose. since glucose is kind of hard to find in your regular grocery stores, i substituted with corn syrup under the suggestion of momofukufor2. the glucose/corn syrup make the cookie super soft and chewy. i baked a few and froze the remainder cookie dough, which is going to be even better in a day or 2 (baking 101: freezing cookie dough gives the ingredients more time to bond). even though it took longer to make, i would rate this recipe as fairly easy. if you like cookies, i recommend giving these ones a try. it has definitely made it into my long term repertoire.
all this talk about cookies is making me want one. screw exercising… me want cookies! om nom nom nom!