Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Blueberry-and-Cream Cookies 3.5 (137) 68 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 6, 2011 Print Share Share Tweet Pin Email Yield: 14 cookies This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar. Ingredients 2 ½ cups all-purpose flour ¼ teaspoon baking powder ⅛ teaspoon baking soda 2 teaspoons salt 1 cup (8 ounces) Plugra European-style unsalted butter ½ cup plus 2 tablespoons granulated sugar ½ cup plus 2 tablespoons light-brown sugar ¼ cup glucose 1 large egg ¾ cup dried blueberries ½ cup plus ⅓ 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. Print