But in that bag, there were no Blueberry and Cream Cookies.  I didn’t know, it’s not my fault.  Now however, I have about three-dozen Blueberry and Cream Cookies.  So it all came out even.  I would say plus thirty cookies even.  Plus thirty cookies that taste just as delicious as any Blueberry Pie.  Better even, perhaps, because there are thirty of them.

Following up the Chocolate-Malt Cake, these cookies were a breeze to make.  A walk on the beach.  Easy Street.  A million different clichés, that’s how easy they were to make.  So please, don’t be discouraged by the 27-hour timeline.  After all, they are just cookies.  Perfect—no-chocolate?!—cookies.

Next will come Crack Pie, done up in my favorite kind of dress.  Not that food is a toy.  Definitely not a Barbie, no.  But maybe, when you stack the cookies, balance them on glasses…play with your food anyone?

Blueberry and Cream Cookies

Barely adapted from Christina Tosi for Momofuku Milkbar via Bon Appetit

Prep Time: 55 minutes

Total Time: 27 hours (including overnight chilling)

Cookies

2 cups (4 sticks) unsalted butter, room temperature

1 ½ cups white sugar

1 ½ cups plus 2 tablespoons packed dark brown sugar

½ cup plus 2 tablespoons light corn syrup

2 large eggs

5 ¼ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 ½ cups Milk Crumbs plus more for sprinkling (recipe to follow)

1 ½ cups dried blueberries

1.  Combine both sugars, butter, and corn syrup in the large bowl of a stand-up mixer fitted with a paddle attachment.  Beat on medium-high speed until fluffy and pale, scrapping down the sides of the bowl occasionally, for about 2 minutes.  Add the eggs, beat until pale on medium-high, about 2 minutes.  Add the flour, baking soda and powder, and the salt, stirring the mixture slowly until just combined.  Add the Milk Crumbs and the blueberries, stirring until just combined.  Portion the dough into ¼ cup balls and sprinkle with the remaining Milk Crumbs.  Refrigerate the dough balls overnight.

2.  Position the oven racks in the top and bottom thirds of the oven.  Preheat the oven to 375 degrees Fahrenheit.  Line two rimmed baking sheets with parchment paper.  Place dough balls on the prepared sheet with at least 4 inches between each ball.  Bake for 15-20 minutes at a time or until lightly golden, rotating the sheets from top to bottom and vice versa after about half the baking time.  Let cool for 5 minutes and then place on a cooling rack to cool to room temperature.  Store in an airtight container for up to three days.

Milk Crumbs

¾ cup nonfat dry milk powder

½ cup all-purpose flour

3 tablespoons white sugar

2 tablespoons cornstarch

¾ teaspoons coarse kosher salt

6 tablespoons unsalted butter, melted

1.  Preheat oven to 275 degrees Fahrenheit.  Line a rimmed baking sheet with parchment paper.  Toss together the dry ingredients, add the melted butter and combine until just crumbly.  Spread out evenly on the prepared baking sheet and bake for 10-12 minutes or until dry but not toasted.  Set aside to cool.

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