-
1
Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes.
-
2
Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.
-
3
(See page 27 for notes on this process.)
-
4
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt.
-
5
Mix just until the dough comes together, no longer than 1 minute.
-
6
(Do not walk away from the machine during this step, or you will risk overmixing the dough.)
-
7
Scrape down the sides of the bowl with a spatula.
-
8
Still on low speed, add the milk crumbs and mix until theyre incorporated, no more than 30 seconds.
-
9
Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.
-
10
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan.
-
11
Pat the tops of the cookie dough domes flat.
-
12
Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
-
13
Do not bake your cookies from room temperaturethey will not bake properly.
-
14
Heat the oven to 350F.
-
15
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.
-
16
Bake for 18 minutes.
-
17
The cookies will puff, crackle, and spread.
-
18
After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if thats not the case.
-
19
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
-
20
At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
