Blueberry and Cream Cookies

Ingredients

• 5.3 cups all purpose flour 
• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon coarse kosher salt 
• 0.5 cup plus light
• 1.5 cups blueberries dried
• 2 large eggs 
• 1.5 cups brown sugar packed ()
• 1.5 cups sugar 
• 2 cups butter unsalted room temperature (4 sticks)

Equipment

• bowl
• baking sheet
• oven
• stand mixer
• ice cream scoop

Directions

1. Combine butter, both sugars, and cornsyrup in large bowl of stand mixer fittedwith paddle attachment. Beat on medium-highspeed until fluffy and pale, occasionallyscraping down sides of bowl, about 3minutes.
2. Add eggs; beat on medium-highspeed until mixture is very pale and sugaris completely dissolved, about 10 minutes.
3. Add flour, baking powder, baking soda, andsalt; beat on low speed just until blended,occasionally scraping down sides of bowl.
4. Add Milk Crumbs; mix on low speed justuntil incorporated.
5. Remove bowl frommixer. Stir in blueberries just until evenlydistributed (dough will be very sticky).
6. Using 1/4-cup ice cream scoop foreach cookie, drop dough onto 2 largerimmed baking sheets. Cover with plasticwrap and refrigerate at least 24 hours.DO AHEAD: Can be made 2 days ahead.Keep chilled until baking time.
7. Position 1 rack in top third and 1 rack inbottom third of oven and preheat to 375°F.Line 2 large (18x12-inch) rimmed bakingsheets with parchment.
8. Transfer 6 chilleddough scoops to each sheet, spacing atleast 4 inches apart (cookies will spread).
9. Bake cookies, 2 sheets at a time, untilgolden, reversing sheets halfway throughbaking, 20 to 22 minutes total. Repeatwith remaining chilled dough, cooling andrelining sheets between batches.
10. Transfercookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtightcontainers at room temperature.