Blueberries & Cream Cookies

Centaurus A is the closest active galaxy to Earth – about 11 million light years away. Galaxies with an active galactic nuclei contain a supermassive black hole in its center which is "feeding" on nearby material. The friction from its accretion disk causes the surrounding material to heat up and become very energetic which accounts for its high luminosity. Image courtesy of the European Southern Observatory

What do blueberries & cream cookies have to do with active galactic nuclei? Nothing, other than I spent the last four days of my life researching the former and this recipe kept popping up during every study break I took. I originally stumbled upon this recipe on the blog momofukufor2 which led to me watching Christina Tosi (of Momofuku's Milk Bar) make the cookies on Martha Stewart which then led to me thinking about it every free second I had. I thought that it only be fitting that I finally bake these when I was done with my research.

Well these cookies were well worth the wait. They taste like no cookie I have ever had before - the milk crumbs mixed with the blueberries is a match made in heaven. Like Martha said, they are reminiscent of blueberry muffin tops. I wish there was an actual Top of the Muffin to You! bakery from Seinfeld. But seriously try these cookies.

{Momofuku's Milk Bar Blueberries and Cream Cookies}
(recipe from Momofukufor2 - makes about 14)
Milk Crumbs:
1/4 c. plus 1 tablespoon nonfat milk powder
2 TB all-purpose flour
1 TB cornstarch
1 1/2 TS sugar
1/8 TS salt
1 1/2 TB unsalted butter, melted
1/4 c. white chocolate, melted

Directions:
1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornstarch, sugar, and salt. Stir in melted butter until well combined. Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes. Remove milk crumble from oven and let cool completely.
3. Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoons milk powder and white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Blueberries & Cream Cookies:
2 1/2 c. all-purpose flour
1/4 TS baking powder
1/8 TS baking soda
2 TS salt
1 c. unsalted butter
1/2 c. plus 2 TB granulated sugar
1/2 c. plus 2 TB light-brown sugar
1/4 c. glucose (I used corn syrup)
1 large egg
3/4 c. dried blueberries
1/2 c. plus 1/3 c. Milk Crumbs

Directions:
1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. Cream butter, sugars, and glucose until well combined. Add egg and mix.
3. Add flour mixture and mix then add blueberries and milk crumbs. Scoop dough into balls and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.