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Read the full recipe after the video.
Recipe Summary
Yield: Makes 14 cookies
4090_012909_cookies.jpg
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) Plugra European-style unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 14 cookies
4090_012909_cookies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 14 cookies
Recipe Summary
Yield: Makes 14 cookies
Yield: Makes 14 cookies
Makes 14 cookies
4090_012909_cookies.jpg
4090_012909_cookies.jpg
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2 teaspoons salt
- 1 cup (8 ounces) Plugra European-style unsalted butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons light-brown sugar
- 1/4 cup glucose
- 1 large egg
- 3/4 cup dried blueberries
- 1/2 cup plus 1/3 cup Milk Crumbs
Directions
Line two baking sheets with parchment paper; set aside.
In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. 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.
Reviews (92)
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138 Ratings
5 star values:
32
4 star values:
42
3 star values:
34
2 star values:
27
1 star values:
3
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Reviews (92)
Add Rating & Review
138 Ratings
5 star values:
32
4 star values:
42
3 star values:
34
2 star values:
27
1 star values:
3
Add Rating & Review
138 Ratings
5 star values:
32
4 star values:
42
3 star values:
34
2 star values:
27
1 star values:
3
138 Ratings
5 star values:
32
4 star values:
42
3 star values:
34
2 star values:
27
1 star values:
3
138 Ratings
5 star values:
32
4 star values:
42
3 star values:
34
2 star values:
27
1 star values:
3
- 5 star values:
- 32
- 4 star values:
- 42
- 3 star values:
- 34
- 2 star values:
- 27
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
04/12/2017
1 egg works better than the Momo[filtered]u Milk Bar's recipe which uses 2.
Martha Stewart Member
Rating: Unrated
07/10/2016
This recipe needs some tweaking! If you compare the official recipe with Momofuku Milk Bar's website, they use 2 sticks of butter for their 2 cup flour ratio for the cookie.
I just made the Martha Stewart version yesterday afternoon with 16 TB of butter as my only change to the cookie recipe. PLEASE use two sticks of butter instead of one. They end up looking just like the pictures and they're delicious. I now understand why this recipe wasn't getting good reviews and not always turning out.
Martha Stewart Member
Rating: Unrated
07/22/2013
Oh. I understand well the recipe. How will we do it. You clearly explain it well. Thanks for it.
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Martha Stewart Member
Rating: 5 stars
04/24/2013
I made these cookies for the second time today. The first time I made them, they were absolute perfection! Today, they practically melted on the pan. They were so flat they looked like crepes. I used actual glucose the second time around instead of corn syrup. I wonder if that's what made them so flat? I double checked and I didn't skip any ingredients or add the wrong amount. Ah well, I'll try again tomorrow with the corn syrup again. When you do these cookies right, they're AMAZING!
Martha Stewart Member
Rating: 5 stars
01/12/2013
These were fantastic! I substituted light corn syrup for the glucose and used regular butter instead of Plugra, and they came out amazing! I had to add a little more white chocolate to the Milk Crumbs than the recipe called for. Not sure why that happened, but I couldn't get everything coated with the amount listed in the recipe. Also, it might seem like the recipe uses a lot of salt, but the salt actually really adds something extra yummy, so don't cut it down. I highly recommend making these!
Martha Stewart Member
Rating: Unrated
02/09/2012
I found glucose at Michael's in the Wilton section. Interestingly, the only ingredient is corn syrup. It's much thicker than Karo syrup but I'll bet you could still do the substitution.
This was such a fun cookie to bake with a great taste -- a very nice change. Since I have the ingredients I'm going to measure out a few of the things and weigh them so I don't have to mess with all those measuring spoons and cups. next time.
The blueberries were expensive -- I had to sell my dog! ;-)
Martha Stewart Member
Rating: Unrated
02/06/2012
Where do you buy glucose?
Martha Stewart Member
Rating: Unrated
09/07/2010
I made some subs for the items that are hard to find. Corn syrup for glucose
Martha Stewart Member
Rating: Unrated
07/07/2010
I am just a small town girl, and although I love these receipes, most ingredients are impossible to get around here. You should make substitutions for us plain old cooks.
Martha Stewart Member
Rating: Unrated
07/07/2010
The chef mentions one could use fresh blueberries also, but wouldn't it change the texture of the cookie due to their very watery nature? I wonder if corn syrup could be used to replace the glucose, but it is thinner.
Martha Stewart Member
Rating: Unrated
07/06/2010
Where do you buy glucose? Is it something that can be made from sugar?
Martha Stewart Member
Rating: Unrated
07/06/2010
These are the best. I make them several times a year to great applause. They are time consuming, but worth it! Also had them at Momofuko's - the recipe is true to the originals.
Martha Stewart Member
Rating: Unrated
06/27/2010
These were delicious. Thank you!
Martha Stewart Member
Rating: Unrated
06/15/2010
The ingredients are inconvenient to obtain, especially in small towns.
Martha Stewart Member
Rating: Unrated
03/12/2010
Glucose is sold by Wilton - so try cake supply stoers or Michael's.
Plugra is carried at specialty food stores
Martha Stewart Member
Rating: Unrated
02/26/2010
Where do you get glucose?
Martha Stewart Member
Rating: Unrated
02/26/2010
What is Plugra European-style unsalted butter? Can I substitute? Where do I get it?
Also, where do I get glucose? What is it?
Martha Stewart Member
Rating: Unrated
02/25/2010
I've made these twice now. SO GOOD!!!! Creamy and full of flavor. The milk crumbs are easy to put together and the recipe it's self may sound complicated, but it's really easy too. I also used less salt. Don't overbake them...they cook up while they cool. Enjoy!
Martha Stewart Member
Rating: Unrated
02/24/2010
These are incredible. I can't imagine why someone wouldn't LOVE these. I made the Milk Crumbs in advance, so it was pretty quick to put the rest of the recipe together the next day. Only change -- I followed recipe exactly except used 1 tsp salt instead of 2 tsp.
For those who said it had an off taste, I wonder if they used GOOD white chocolate. I used Callebaut. Expensive, but sooo worth it. Will make again and again....
Martha Stewart Member
Rating: Unrated
02/21/2010
Lizzy0541... the recipe calls for a 1/2 cup plus 1/3 cup of milk crumbs (recipe is included for the milk crumbs) is 1/2 1/2 cup = 1 cup which is too much. So 1/2 1/3 is correct
Martha Stewart Member
Rating: Unrated
02/21/2010
I'm so glad that someone suggested using white chips because I've been looking for over a year for powdered milk and haven't yet found it here in Israel. Can powdered coffee cream be substituted or baby formula for powdered milk? Shoshana
Martha Stewart Member
Rating: Unrated
02/20/2010
These sound scrumpsous and this is the second receipe from Momofuko's they just had "Crack Pie" receipe from there in the paper. Could someone explain the 1/2 c. plus 1/3 c. Milk Crumbs to me? Is it 1/2 pr 1/3 cup?
Lizzy42
Martha Stewart Member
Rating: Unrated
02/20/2010
And for those who are complaining that the recipe is too complicated... This is what professional recipes are like. Just because I don't have the time, talent, or supplies to paint a portrait, should I criticize a website that shows how pro artists do it? If you think it's too hard for you, don't try it, but try to be glad that it's available for those who want a challenge. Variety is the spice of life.
Martha Stewart Member
Rating: Unrated
02/20/2010
Also, the amount of water in salted and unsalted butter is different. Substituting will change the texture of the product, not just the saltiness.
Martha Stewart Member
Rating: Unrated
02/20/2010
The reason you should bake with unsalted butter, then add salt is so you can be in control of how much salt goes into your recipe. You should only use salted butter for things like your your toast.
Martha Stewart Member
Rating: Unrated
02/20/2010
wouldn't you say that #1. 2 tsp of salt is excessive and #2. why use unsalted butter and #3 why not use regular butter and NO salt??????
Martha Stewart Member
Rating: Unrated
02/20/2010
You can use corn syrup in place of the glucose if you can't find it, and it will work fine. The point is to use an inverted sugar- one that won't crystalize again like regular sugar.
Martha Stewart Member
Rating: Unrated
02/20/2010
If you click on milk crumbs in the recipe, it will give you the recipe to make milk crumbs. I believe I bought glucose at Michael's Craft Store a year ago when I first made these amazing cookies. They're beautiful, and nobody has ever had anything like them!
Martha Stewart Member
Rating: Unrated
02/20/2010
This looks good but maybe someone can help answer a couple of questions.
What is milk crumbs and where can you buy as well as glucose I have never heard of putting this in a recipe
Martha Stewart Member
Rating: Unrated
02/20/2010
Although I haven't tried making these cookies yet, I wanted to comment on the posts that are disappointed with the ingredients. I think it's great to find something out of the ordinary here! Baking IS a science and it should be fun to experiment! Thanks Martha!
Martha Stewart Member
Rating: Unrated
05/04/2009
I made these cookies yesterday and they were incredible. Everyone enjoyed them. I did end up adding an extra 1/4 cup of blue berries. Next time I think I'm gonna try it with fresh blue berries.
Martha Stewart Member
Rating: Unrated
03/19/2009
Made these today. I think they're really tasty. I love the tang of the milk crumbs in them. They don't taste enough like blueberries for me though. I might add more berries if I make them again.
I used the following substitutions-
corn syrup for the glucose
unsalted butter for the European-style butter
1 tsp salt instead of 2 tsp
I also made the cookies a smaller size. I used a rounded tablespoon of dough for each, and baked about 11 minutes.
Martha Stewart Member
Rating: Unrated
03/16/2009
Made these cookies with a few changes. Used corn syrup diluted with 1/2 water for glucose. Used regular unsalted butter,1 tsp. of salt and chopped up white chocolate chips for the milk crumbles. Cookies came out great everybody enjoyed them.
Martha Stewart Member
Rating: Unrated
03/02/2009
very interesting texture and flavor. I agree that salt should be reduced. i substituted light corn syrup for glucose. my roommates were unsure about them, but they kept coming back for more. the cookies don't seem done when first coming out of the oven, but they assume the right texture after cooling. don't overbake, just a light golden color. would be fantastic with dried tart cherries as well.
Martha Stewart Member
Rating: Unrated
02/28/2009
Today the cookies are actually really good, and they don't have the tangy aftertaste anymore. They're much more fudgey but still soft. Don't bake them too much, just till there's a light golden ring around the edges. Good cookies in the end, but I don't think I will make them again unless I have a request in the family, they're not spectacular.
Martha Stewart Member
Rating: Unrated
02/27/2009
I made these cookies today, and only used a pinch of salt, regular fat butter, and substituted half the amount of glucose with corn syrup. I didn't like the taste of the cookies, they had a bit of an odd flavor with a tangy aftertaste. A plus side to the cookies is they stayed very soft and fluffy after they cooled. I made the second batch a much thinner size and they seemed to taste better when they weren't as thick.
Martha Stewart Member
Rating: Unrated
02/26/2009
I am sure you could use a brand like land o lakes sweet cream unsalted butter, I have used Plugra in the past, it is a very rich butter due to it's higher fat - 2% more than normal butter, or maybe you could find a local dairy that makes their own butter with a slightly higher fat content.
Martha Stewart Member
Rating: Unrated
02/22/2009
you can find glucose at michael's in the cake decorating section :)
Martha Stewart Member
Rating: Unrated
02/22/2009
Thank you for sharing this recipe with us. However, I have problems with the ingredients...glucose. Could I use "corn syrup" instead? Also, do I have to use only Plugra European-style unsalted butter? Can we substitute something else for Milk Crumbs? The recipe is just too much work. Thanks to Pastry Chef Christina Tosi for the recipe but it may not be flexible for some of us to bake these cookies. Thanks Martha!
Martha Stewart Member
Rating: Unrated
02/22/2009
I'm up for the challenge of making these cookies - they look fabulous and worth the effort. The problem is finding the glucose. I've been to Whole Foods, the health food store, the gourmet shop, the cooking store, and two major grocers. No one carries it.
Martha Stewart Member
Rating: Unrated
02/22/2009
While I appreciate a pastry chef sharing a recipie with us, after reading it, this is not for me. I make many Martha cookie recipies,all great, most with ingredients on hand. I've been baking for 50 years, but I would need a class on these ingredients.
Martha Stewart Member
Rating: Unrated
02/22/2009
well, i don't know. when i bake, i don't have my stuff measured out for me or cameras watching my every move or people supplying me with the ingredients. maybe that fact makes it a little hard to do this recipe.
Martha Stewart Member
Rating: Unrated
02/21/2009
The salt just may be coarse salt and not regular table salt so one
would use twice as much for coarse salt. They just forget to
give the correct salt. This does indeed appear to be a labor
intensive recipe.
Martha Stewart Member
Rating: Unrated
02/21/2009
This recipe caught me eye........Then I read I need European style butter, glucose????? And then I have to make milk crumbs...whatever the heck they are......Let's get real here, this sounds more like nuclear science, not relaxing and making a batch of cookies...........This gets DELETED!!!!!!!!
Martha Stewart Member
Rating: Unrated
02/21/2009
Thanks for the comments on the salt, maybe 1/2 tsp? And I don't see what is SO complicated about these cookies. I think the milk crumbs sound awesome, and could be used in lots of different desserts. And for comparison on complicatedness (is that a word?) I just made some cupcakes from the Betty Crocker website, that uses their boxed mix and canned frosting, and it still took 2 hours because of all the additional stuff you had to do! They were well worth it (key lime pie cupcakes).
Martha Stewart Member
Rating: Unrated
02/21/2009
Made them last night. The salt quantity is definitely wrong. I put only 1 tsp and they came out salty. Use no more than 1 pinch. Milk crumbs are easy to make. Anyway, to my taste the final result is not worth all the trouble
Can someone tell me what kind of ovens you use to bake cookies: conventional or fan forced?
Martha Stewart Member
Rating: Unrated
02/21/2009
My version of this would be: cookie mix in a bag, cream cheese, and dried blueberries. Might need a time or two to get it right, but sounds just as good, and a lot less complicated.
Martha Stewart Member
Rating: Unrated
02/20/2009
Eh, I'm with Cupcake. C'mon Martha...back to reality. Besides, this cookie doesn't end up being "spectacular" enough to merit all the troubled ingredients.
Martha Stewart Member
Rating: Unrated
02/20/2009
I'm so disappointed with this recipe. Why on earth would they post such a ridiculously complicated recipe? In a time when many folks are working 2-3 jobs just to make ends meet, they post a recipe calling for glucose and "milk crumbs"? C'mon, Martha, get real!
Martha Stewart Member
Rating: Unrated
02/20/2009
I just remembered that a craft supply store that also have a baking section might have it also, or you can substitute it with light corn syrup.
Martha Stewart Member
Rating: Unrated
02/20/2009
glucose is pretty easy to find (mostly in baking supply shops). If you read the recipe carefully, there is a link to make the milk crumbs. Milk crumbs isn't something u can buy. I'm assuming that the chef created it for this cookie recipe so that it is unique.
Martha Stewart Member
Rating: Unrated
02/20/2009
I tried getting glucose at my local cake store but they didn't have it. :( I found dried blueberries at WalMart of all places! I thought they might have the glucose cuz they do sell Wilton's stuff but no, they don't have it. Just a little info to share. I figure if they sell hundreds of these cookies a day they are worth trying!!!
Martha Stewart Member
Rating: Unrated
02/20/2009
The picture looks yummy, but I don't have glucose or milk crumbs on hand. So I probably won't try them.
Martha Stewart Member
Rating: Unrated
02/20/2009
Christina Tosi, the pastry chef, said in her demo that fresh blueberries could be substituted in. I do think that 2 teaspoons salt is too much.
Martha Stewart Member
Rating: Unrated
02/20/2009
I agree. These cookies look good but are way too complicated unless you're having company and if that's the case you'd probably spend the time on something a little more showy.
Martha Stewart Member
Rating: Unrated
02/20/2009
You need to click on "Milk Crumbs" in the above recipe to find out how to make them. It is another recipe. This is a rather complicated cookie recipe!
Martha Stewart Member
Rating: Unrated
02/20/2009
Looks good and would like to make them but need substitutes for the glucose and milk crumbs
Martha Stewart Member
Rating: Unrated
02/20/2009
Glugose is not Karo syrup, but in some instances you can substitute. Try Michaels or any cake/baking supply stores.
Martha Stewart Member
Rating: Unrated
02/20/2009
So do you use 1/2 cup plus 1/3 cup dried milk to the mixture under step # 3? And is glucose Karo syrup?
Martha Stewart Member
Rating: Unrated
02/20/2009
Fresh are even more rare than dried. Itn n s really amazing what you end up missing when living abroad, I have been here almost 9 years and blueberries in any way, shape or form are number 1 on my list!
Martha Stewart Member
Rating: Unrated
02/20/2009
birkiegirl01: the recipe calls for dried blueberries, not fresh. Maybe try getting those?
Martha Stewart Member
Rating: Unrated
02/20/2009
No, it's more like a liquid goo. It's a bit thicker than corn syrup. They show and talk about it at around 2:25 in the video.
Martha Stewart Member
Rating: Unrated
02/20/2009
I am living in Spain and blueberries are few and far between in fresh form. Has anyone tried using frozen ones?? I have found frozen and use them in muffins, etc and would love to try the cookies here but.... Any suggestions??
Martha Stewart Member
Rating: Unrated
02/20/2009
My comment was truncated. Pulgra can be found at Trader Joe's and other upscale stores. It has a lower water content and is richer tasting. Substituting regular butter may change the result, but not appreciably.
Martha Stewart Member
Rating: Unrated
02/20/2009
The "milk crumbs" are just nonfat dry milk and other ingredients mixed together and baked to from into crumbly bits that you put into the cookie batter.
Martha Stewart Member
Rating: Unrated
02/20/2009
Those look so yummy. Excellent idea with the milk crumbs! Can't wait to try this one!
Martha Stewart Member
Rating: Unrated
02/20/2009
You can be taken to the recipe for 'milk crumbs' by clicking on the blue link.
Plugrn n n n is a brand name of a European style butter (from a U.S. creamery), that contains more butterfat
Martha Stewart Member
Rating: Unrated
02/20/2009
harribob -- the milk crumb mixture (dry milk, flour, sugar, etc.) is on the video and is baked separately and then added to the recipe. After reading all the comments, i think I will try this recipe. At first I thought it was too much work and time with a busy weekend coming up but now I'm thinking I'll get that glucose today at Joann's! Thanks!
Martha Stewart Member
Rating: Unrated
02/20/2009
Milk crumbs are explained if you click on the light blue highlighted word !!!
Martha Stewart Member
Rating: Unrated
02/20/2009
I notice the recipe calls for milk crumbs. What are they?
Martha Stewart Member
Rating: Unrated
02/20/2009
I want to make these and appreciate the helpful comments. Of those who made them where did you get the Plugra-European butter or did you just use "regular" unsalted butter?
Martha Stewart Member
Rating: Unrated
02/15/2009
I agree that 2 teaspoons salt is too much - leaves a salty taste. I had the originals at Momofukus in NYC and they weren't salty. I will cut back on the salt next time I make them. But they are worth the steps to make! I used a #20 scoop and got 16 cookies.
Martha Stewart Member
Rating: Unrated
02/05/2009
Sorry!! I only used a pinch of SALT not sugar.
Martha Stewart Member
Rating: Unrated
02/05/2009
These looked so good I had to make them. I made them according to the recipe, but I used only a pinch of sugar. I used a small scoop that made 39 cookies and they took 11 minutes to bake. Everyone loved them.
Martha Stewart Member
Rating: Unrated
02/03/2009
Seriously worth the effort! Possibly the best cookies I've ever made. I'm waiting on my husband to decide that one!
Martha Stewart Member
Rating: Unrated
02/01/2009
Recipe says 375 degrees.
Martha Stewart Member
Rating: Unrated
01/31/2009
I thought the cookies were a bit salty. What do you think? Is the recipe correct requesting '2 teaspoons salt'?
Martha Stewart Member
Rating: Unrated
01/31/2009
I just took the first tray of cookies out of the oven and they took forever to cook! Before baking I even popped in a thermometer to make sure the oven temp was exactly 325. I used every ingrediant exactly. I didn't keep track, but it was at least 30 minutes. I had chilled the first batch 20 min. Could that have added all that extra time? I took the second tray out of the fridge early.... it's been 10 min, and they have just barely begun to cook down. The recipi made 8 ice cream scoop size balls, so the size was fairly close. Another 5 min and the 2nd tray seems to be baking a little faster........ but no way are they 8-10 min cookies! (You can buy the glucose in Michael's w your 40% off coupon.)
Martha Stewart Member
Rating: Unrated
01/29/2009
can you buy these online?
Martha Stewart Member
Rating: Unrated
01/29/2009
You can always add 1-2 tbsp and bake a test batch of 1-2 cookies, if they aren't soft enough for your taste add a little bit more until you get the consistency you like. I've also used honey and agave nectar as well (also sold in natural food stores) - if you want something a little lower on the glycemic scale. Both work the same. Hope that helps you!
Martha Stewart Member
Rating: Unrated
01/29/2009
Most natural food stores carry it too. Some wine making supply stores also carry it. I've used corn syrup in cookies a lot, i'm sure it would be an ok substitution. Usually about 2 tbsps is good for 1 batch of cookies.
continued..
Martha Stewart Member
Rating: Unrated
01/29/2009
love4baking-
Not sure about that substitution. Glucose ($3-4 for 12oz.) is sold at Michael Crafts, Joann Fabrics, AC Moore and any where else Wilton products are sold.(Wilton.com too)
Martha Stewart Member
Rating: Unrated
01/29/2009
Can corn syrup be substituted for glucose? Glucose isn't readily available. It is not used that often in everyday cooking to justify buying it.
Martha Stewart Member
Rating: Unrated
04/12/2017
1 egg works better than the Momo[filtered]u Milk Bar's recipe which uses 2.
Rating: Unrated
Rating: Unrated
07/10/2016
This recipe needs some tweaking! If you compare the official recipe with Momofuku Milk Bar's website, they use 2 sticks of butter for their 2 cup flour ratio for the cookie.
I just made the Martha Stewart version yesterday afternoon with 16 TB of butter as my only change to the cookie recipe. PLEASE use two sticks of butter instead of one. They end up looking just like the pictures and they're delicious. I now understand why this recipe wasn't getting good reviews and not always turning out.
Rating: Unrated
07/22/2013
Oh. I understand well the recipe. How will we do it. You clearly explain it well. Thanks for it.
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Rating: 5 stars
04/24/2013
I made these cookies for the second time today. The first time I made them, they were absolute perfection! Today, they practically melted on the pan. They were so flat they looked like crepes. I used actual glucose the second time around instead of corn syrup. I wonder if that's what made them so flat? I double checked and I didn't skip any ingredients or add the wrong amount. Ah well, I'll try again tomorrow with the corn syrup again. When you do these cookies right, they're AMAZING!
Rating: 5 stars
Rating: 5 stars
01/12/2013
These were fantastic! I substituted light corn syrup for the glucose and used regular butter instead of Plugra, and they came out amazing! I had to add a little more white chocolate to the Milk Crumbs than the recipe called for. Not sure why that happened, but I couldn't get everything coated with the amount listed in the recipe. Also, it might seem like the recipe uses a lot of salt, but the salt actually really adds something extra yummy, so don't cut it down. I highly recommend making these!
Rating: Unrated
02/09/2012
I found glucose at Michael's in the Wilton section. Interestingly, the only ingredient is corn syrup. It's much thicker than Karo syrup but I'll bet you could still do the substitution.
This was such a fun cookie to bake with a great taste -- a very nice change. Since I have the ingredients I'm going to measure out a few of the things and weigh them so I don't have to mess with all those measuring spoons and cups. next time.
The blueberries were expensive -- I had to sell my dog! ;-)
Rating: Unrated
02/06/2012
Where do you buy glucose?
Rating: Unrated
09/07/2010
I made some subs for the items that are hard to find. Corn syrup for glucose
Rating: Unrated
07/07/2010
I am just a small town girl, and although I love these receipes, most ingredients are impossible to get around here. You should make substitutions for us plain old cooks.
The chef mentions one could use fresh blueberries also, but wouldn't it change the texture of the cookie due to their very watery nature? I wonder if corn syrup could be used to replace the glucose, but it is thinner.
Rating: Unrated
07/06/2010
Where do you buy glucose? Is it something that can be made from sugar?
These are the best. I make them several times a year to great applause. They are time consuming, but worth it! Also had them at Momofuko's - the recipe is true to the originals.
Rating: Unrated
06/27/2010
These were delicious. Thank you!
Rating: Unrated
06/15/2010
The ingredients are inconvenient to obtain, especially in small towns.
Rating: Unrated
03/12/2010
Glucose is sold by Wilton - so try cake supply stoers or Michael's.
Plugra is carried at specialty food stores
Rating: Unrated
02/26/2010
Where do you get glucose?
What is Plugra European-style unsalted butter? Can I substitute? Where do I get it?
Also, where do I get glucose? What is it?
Rating: Unrated
02/25/2010
I've made these twice now. SO GOOD!!!! Creamy and full of flavor. The milk crumbs are easy to put together and the recipe it's self may sound complicated, but it's really easy too. I also used less salt. Don't overbake them...they cook up while they cool. Enjoy!
Rating: Unrated
02/24/2010
These are incredible. I can't imagine why someone wouldn't LOVE these. I made the Milk Crumbs in advance, so it was pretty quick to put the rest of the recipe together the next day. Only change -- I followed recipe exactly except used 1 tsp salt instead of 2 tsp.
For those who said it had an off taste, I wonder if they used GOOD white chocolate. I used Callebaut. Expensive, but sooo worth it. Will make again and again....
Rating: Unrated
02/21/2010
Lizzy0541... the recipe calls for a 1/2 cup plus 1/3 cup of milk crumbs (recipe is included for the milk crumbs) is 1/2 1/2 cup = 1 cup which is too much. So 1/2 1/3 is correct
I'm so glad that someone suggested using white chips because I've been looking for over a year for powdered milk and haven't yet found it here in Israel. Can powdered coffee cream be substituted or baby formula for powdered milk? Shoshana
Rating: Unrated
02/20/2010
These sound scrumpsous and this is the second receipe from Momofuko's they just had "Crack Pie" receipe from there in the paper. Could someone explain the 1/2 c. plus 1/3 c. Milk Crumbs to me? Is it 1/2 pr 1/3 cup?
Lizzy42
And for those who are complaining that the recipe is too complicated... This is what professional recipes are like. Just because I don't have the time, talent, or supplies to paint a portrait, should I criticize a website that shows how pro artists do it? If you think it's too hard for you, don't try it, but try to be glad that it's available for those who want a challenge. Variety is the spice of life.
Also, the amount of water in salted and unsalted butter is different. Substituting will change the texture of the product, not just the saltiness.
The reason you should bake with unsalted butter, then add salt is so you can be in control of how much salt goes into your recipe. You should only use salted butter for things like your your toast.
wouldn't you say that #1. 2 tsp of salt is excessive and #2. why use unsalted butter and #3 why not use regular butter and NO salt??????
You can use corn syrup in place of the glucose if you can't find it, and it will work fine. The point is to use an inverted sugar- one that won't crystalize again like regular sugar.
If you click on milk crumbs in the recipe, it will give you the recipe to make milk crumbs. I believe I bought glucose at Michael's Craft Store a year ago when I first made these amazing cookies. They're beautiful, and nobody has ever had anything like them!
This looks good but maybe someone can help answer a couple of questions.
What is milk crumbs and where can you buy as well as glucose I have never heard of putting this in a recipe
Although I haven't tried making these cookies yet, I wanted to comment on the posts that are disappointed with the ingredients. I think it's great to find something out of the ordinary here! Baking IS a science and it should be fun to experiment! Thanks Martha!
Rating: Unrated
05/04/2009
I made these cookies yesterday and they were incredible. Everyone enjoyed them. I did end up adding an extra 1/4 cup of blue berries. Next time I think I'm gonna try it with fresh blue berries.
Rating: Unrated
03/19/2009
Made these today. I think they're really tasty. I love the tang of the milk crumbs in them. They don't taste enough like blueberries for me though. I might add more berries if I make them again.
I used the following substitutions-
corn syrup for the glucose
unsalted butter for the European-style butter
1 tsp salt instead of 2 tsp
I also made the cookies a smaller size. I used a rounded tablespoon of dough for each, and baked about 11 minutes.
Rating: Unrated
03/16/2009
Made these cookies with a few changes. Used corn syrup diluted with 1/2 water for glucose. Used regular unsalted butter,1 tsp. of salt and chopped up white chocolate chips for the milk crumbles. Cookies came out great everybody enjoyed them.
Rating: Unrated
03/02/2009
very interesting texture and flavor. I agree that salt should be reduced. i substituted light corn syrup for glucose. my roommates were unsure about them, but they kept coming back for more. the cookies don't seem done when first coming out of the oven, but they assume the right texture after cooling. don't overbake, just a light golden color. would be fantastic with dried tart cherries as well.
Rating: Unrated
02/28/2009
Today the cookies are actually really good, and they don't have the tangy aftertaste anymore. They're much more fudgey but still soft. Don't bake them too much, just till there's a light golden ring around the edges. Good cookies in the end, but I don't think I will make them again unless I have a request in the family, they're not spectacular.
Rating: Unrated
02/27/2009
I made these cookies today, and only used a pinch of salt, regular fat butter, and substituted half the amount of glucose with corn syrup. I didn't like the taste of the cookies, they had a bit of an odd flavor with a tangy aftertaste. A plus side to the cookies is they stayed very soft and fluffy after they cooled. I made the second batch a much thinner size and they seemed to taste better when they weren't as thick.
Rating: Unrated
02/26/2009
I am sure you could use a brand like land o lakes sweet cream unsalted butter, I have used Plugra in the past, it is a very rich butter due to it's higher fat - 2% more than normal butter, or maybe you could find a local dairy that makes their own butter with a slightly higher fat content.
Rating: Unrated
02/22/2009
you can find glucose at michael's in the cake decorating section :)
Thank you for sharing this recipe with us. However, I have problems with the ingredients...glucose. Could I use "corn syrup" instead? Also, do I have to use only Plugra European-style unsalted butter? Can we substitute something else for Milk Crumbs? The recipe is just too much work. Thanks to Pastry Chef Christina Tosi for the recipe but it may not be flexible for some of us to bake these cookies. Thanks Martha!
I'm up for the challenge of making these cookies - they look fabulous and worth the effort. The problem is finding the glucose. I've been to Whole Foods, the health food store, the gourmet shop, the cooking store, and two major grocers. No one carries it.
While I appreciate a pastry chef sharing a recipie with us, after reading it, this is not for me. I make many Martha cookie recipies,all great, most with ingredients on hand. I've been baking for 50 years, but I would need a class on these ingredients.
well, i don't know. when i bake, i don't have my stuff measured out for me or cameras watching my every move or people supplying me with the ingredients. maybe that fact makes it a little hard to do this recipe.
Rating: Unrated
02/21/2009
The salt just may be coarse salt and not regular table salt so one
would use twice as much for coarse salt. They just forget to
give the correct salt. This does indeed appear to be a labor
intensive recipe.
This recipe caught me eye........Then I read I need European style butter, glucose????? And then I have to make milk crumbs...whatever the heck they are......Let's get real here, this sounds more like nuclear science, not relaxing and making a batch of cookies...........This gets DELETED!!!!!!!!
Thanks for the comments on the salt, maybe 1/2 tsp? And I don't see what is SO complicated about these cookies. I think the milk crumbs sound awesome, and could be used in lots of different desserts. And for comparison on complicatedness (is that a word?) I just made some cupcakes from the Betty Crocker website, that uses their boxed mix and canned frosting, and it still took 2 hours because of all the additional stuff you had to do! They were well worth it (key lime pie cupcakes).
Made them last night. The salt quantity is definitely wrong. I put only 1 tsp and they came out salty. Use no more than 1 pinch. Milk crumbs are easy to make. Anyway, to my taste the final result is not worth all the trouble
Can someone tell me what kind of ovens you use to bake cookies: conventional or fan forced?
My version of this would be: cookie mix in a bag, cream cheese, and dried blueberries. Might need a time or two to get it right, but sounds just as good, and a lot less complicated.
Rating: Unrated
02/20/2009
Eh, I'm with Cupcake. C'mon Martha...back to reality. Besides, this cookie doesn't end up being "spectacular" enough to merit all the troubled ingredients.
I'm so disappointed with this recipe. Why on earth would they post such a ridiculously complicated recipe? In a time when many folks are working 2-3 jobs just to make ends meet, they post a recipe calling for glucose and "milk crumbs"? C'mon, Martha, get real!
I just remembered that a craft supply store that also have a baking section might have it also, or you can substitute it with light corn syrup.
glucose is pretty easy to find (mostly in baking supply shops). If you read the recipe carefully, there is a link to make the milk crumbs. Milk crumbs isn't something u can buy. I'm assuming that the chef created it for this cookie recipe so that it is unique.
I tried getting glucose at my local cake store but they didn't have it. :( I found dried blueberries at WalMart of all places! I thought they might have the glucose cuz they do sell Wilton's stuff but no, they don't have it. Just a little info to share. I figure if they sell hundreds of these cookies a day they are worth trying!!!
The picture looks yummy, but I don't have glucose or milk crumbs on hand. So I probably won't try them.
Christina Tosi, the pastry chef, said in her demo that fresh blueberries could be substituted in. I do think that 2 teaspoons salt is too much.
I agree. These cookies look good but are way too complicated unless you're having company and if that's the case you'd probably spend the time on something a little more showy.
You need to click on "Milk Crumbs" in the above recipe to find out how to make them. It is another recipe. This is a rather complicated cookie recipe!
Looks good and would like to make them but need substitutes for the glucose and milk crumbs
Glugose is not Karo syrup, but in some instances you can substitute. Try Michaels or any cake/baking supply stores.
So do you use 1/2 cup plus 1/3 cup dried milk to the mixture under step # 3? And is glucose Karo syrup?
Fresh are even more rare than dried. Itn n s really amazing what you end up missing when living abroad, I have been here almost 9 years and blueberries in any way, shape or form are number 1 on my list!
birkiegirl01: the recipe calls for dried blueberries, not fresh. Maybe try getting those?
No, it's more like a liquid goo. It's a bit thicker than corn syrup. They show and talk about it at around 2:25 in the video.
I am living in Spain and blueberries are few and far between in fresh form. Has anyone tried using frozen ones?? I have found frozen and use them in muffins, etc and would love to try the cookies here but.... Any suggestions??
My comment was truncated. Pulgra can be found at Trader Joe's and other upscale stores. It has a lower water content and is richer tasting. Substituting regular butter may change the result, but not appreciably.
The "milk crumbs" are just nonfat dry milk and other ingredients mixed together and baked to from into crumbly bits that you put into the cookie batter.
Those look so yummy. Excellent idea with the milk crumbs! Can't wait to try this one!
You can be taken to the recipe for 'milk crumbs' by clicking on the blue link.
Plugrn n n n is a brand name of a European style butter (from a U.S. creamery), that contains more butterfat
harribob -- the milk crumb mixture (dry milk, flour, sugar, etc.) is on the video and is baked separately and then added to the recipe. After reading all the comments, i think I will try this recipe. At first I thought it was too much work and time with a busy weekend coming up but now I'm thinking I'll get that glucose today at Joann's! Thanks!
Milk crumbs are explained if you click on the light blue highlighted word !!!
I notice the recipe calls for milk crumbs. What are they?
I want to make these and appreciate the helpful comments. Of those who made them where did you get the Plugra-European butter or did you just use "regular" unsalted butter?
Rating: Unrated
02/15/2009
I agree that 2 teaspoons salt is too much - leaves a salty taste. I had the originals at Momofukus in NYC and they weren't salty. I will cut back on the salt next time I make them. But they are worth the steps to make! I used a #20 scoop and got 16 cookies.
Rating: Unrated
02/05/2009
Sorry!! I only used a pinch of SALT not sugar.
These looked so good I had to make them. I made them according to the recipe, but I used only a pinch of sugar. I used a small scoop that made 39 cookies and they took 11 minutes to bake. Everyone loved them.
Rating: Unrated
02/03/2009
Seriously worth the effort! Possibly the best cookies I've ever made. I'm waiting on my husband to decide that one!
Rating: Unrated
02/01/2009
Recipe says 375 degrees.
Rating: Unrated
01/31/2009
I thought the cookies were a bit salty. What do you think? Is the recipe correct requesting '2 teaspoons salt'?
I just took the first tray of cookies out of the oven and they took forever to cook! Before baking I even popped in a thermometer to make sure the oven temp was exactly 325. I used every ingrediant exactly. I didn't keep track, but it was at least 30 minutes. I had chilled the first batch 20 min. Could that have added all that extra time? I took the second tray out of the fridge early.... it's been 10 min, and they have just barely begun to cook down. The recipi made 8 ice cream scoop size balls, so the size was fairly close. Another 5 min and the 2nd tray seems to be baking a little faster........ but no way are they 8-10 min cookies! (You can buy the glucose in Michael's w your 40% off coupon.)
Rating: Unrated
01/29/2009
can you buy these online?
You can always add 1-2 tbsp and bake a test batch of 1-2 cookies, if they aren't soft enough for your taste add a little bit more until you get the consistency you like. I've also used honey and agave nectar as well (also sold in natural food stores) - if you want something a little lower on the glycemic scale. Both work the same. Hope that helps you!
Most natural food stores carry it too. Some wine making supply stores also carry it. I've used corn syrup in cookies a lot, i'm sure it would be an ok substitution. Usually about 2 tbsps is good for 1 batch of cookies.
continued..
love4baking-
Not sure about that substitution. Glucose ($3-4 for 12oz.) is sold at Michael Crafts, Joann Fabrics, AC Moore and any where else Wilton products are sold.(Wilton.com too)
Can corn syrup be substituted for glucose? Glucose isn't readily available. It is not used that often in everyday cooking to justify buying it.
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