Blueberry White Chocolate Crunch Cookie
If you love blueberries, you’ll be crazy for these cookies! Recently, I purchased a cookbook from Christina Tosi. She is the owner of Milk Bar, a bakery in New York City, and is known for her amazing cakes.
I love her recipes. Her recipes are challenging and they use ingredients that I haven’t seen before in baking. The bottom line is that they are a lot of fun to bake.
Christina’s recipe for these Blueberry White Chocolate Crunch Cookies shows that she is not a one-trick pony. She can master more than just cakes. These cookies are soft with a chewy center, crispy corners, and lots of creamy white chocolate.
Christina’s recipe for these Blueberry White Chocolate Crunch Cookies shows that she is not a one-trick pony. She can master more than just cakes. These cookies are soft with a chewy center, crispy corners, and lots of creamy white chocolate.
These amazing Cookies start with softened butter and brown sugar, which makes for chewy edges and a buttery center. I use dried blueberries for a brighter color, and chew. Dried berries are available at most grocery stores or on-line.
I made these cookies for co-workers and they were a huge hit. One person I work with said that the blueberries make it seem like a healthy cookie, but that is a little wishful thinking. I hope you give these cookies a try. They look impressive, and even taste better than they look. I will defiantly keep these cookies in rotation.
Blueberry White Chocolate Crunch Cookie
Blueberry White Chocolate Crunch Cookies – blueberries combined with buttery short bread and mildly sweet white chocolate chips for the perfect cookie.
Ingredients
milk crumb Ingredients
- 1/2 cup nonfat dry milk powder
- 1/4 cup flour
- 3 Tbs sugar
- 2 Tbs. cornstarch
- 1/2 tsp salt
- 7 Tbs butter, melted
- 1/4 cup milk powder
- 3 ounces white chocolate, melted
Cookie Ingredients
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp kosher salt
- 16 Tbs butter, room temperature
- 3/4 cup sugar
- 2/3 cup brown sugar, packed
- 1/4 cup glucose
- 2 eggs
- 1/2 recipe milk crumb
- 3/4 cup dried blueberries
Instructions
Milk Crumb Instructions
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Preheat oven to 250°F. Line large rimmed baking sheet with parchment
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Combine 1/2 cup milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter and stir until clusters form.
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Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool completely
Cookie Instructions
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Mix the flour, baking powder, baking soda and salt in a bowl and set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars and glucose on high for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and beat for an additional 7-8 minutes until fluffy and doubled in size. See my confetti cookie post for details on this process.
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Reduce the speed to low and add the dry ingredients and mix just until the cookie dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
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While on low speed, add the milk crumbs and the dried blueberries and mix for 30 seconds.
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Using a 2 3/4-ounce ice cream scoop (or 1/3-cup measuring cup), portion the dough onto a parchment-lined baking sheet pan. Pat the tops of the cookies down, cover tighly with plastic wrap and refrigerate at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature!
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Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat liners.
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Arrange the chilled dough about 4 inches apart on the prepared baking sheets. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be just browned on the edges and still bright in the centers.
Cool the cookies completely on the cookie sheets before transferring to an airtight container.