Blueberry and Cream Cookies
'Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet / 'Using 1/4-cup ice cream scoop for each cookie / ['Combine butter / 2 sheets at a time / 20 to 22 minutes total. Repeat with remaining chilled dough / about 10 minutes. Add flour / about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved / and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale / and salt; beat on low speed just until blended / baking powder / baking soda / both sugars / cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.'] / drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD Can be made 2 days ahead. Keep chilled until baking time.' / occasionally scraping down sides of bowl / reversing sheets halfway through baking / spacing at least 4 inches apart (cookies will spread). Bake cookies / until golden
Recipe by Christina Tosi, Momofuku Milk Bar, New York, New York. published in Bon Appetit Sept 2010. Read More http://www.bonappetit.com/recipes/2010/09/blueberry_and_cream_cookies#ixzz1gv32eFc2 Ingredients: [‘unsalted butter’, ‘sugar’, ‘golden …