Name: Blueberry and Cream Cookies
Cook time: 55 minutes
Total time: 27 hours (includes chilling, baking, and cooling time)
Yield: Makes about 35
Ingredients: 2 cups (4 sticks) unsalted butter, room temperature; 1 1/2 cups sugar; 1 1/2 cups plus 2 tablespoons (packed) golden brown sugar; 1/2 cup plus 2 tablespoons light corn syrup; 2 large eggs; 5 1/4 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon coarse kosher salt; 1 1/2 cups Milk Crumbs; 1 1/2 cups dried blueberries; stand mixer with paddle attachment

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Blueberry and Cream CookiesChristopher Griffith

The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.

Recipe notes

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