Blueberry, White Chocolate, and Almond Crumble Cookies

inspired by Christina Tosi's Blueberry and Cream Cookies via Bon Appetit. Makes 12-24 cookies, depending on size.

By Alejandra Ramos/
For the almond crumbles:
1/2 cup almond meal or finely ground almonds
1/2 cup dry milk powder
1/2 cup all purpose flour
3 tablespoons dark brown sugar
1 rounded teaspoon Kosher salt
3/4 stick unsalted butter, cold and cut into small pieces

For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt + more for sprinkling on top
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1/4 cup molasses (not blackstrap)
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract (optional)
2 large eggs, room temperature
3 ounces white chocolate, finely chopped
2 cups fresh blueberries

First make the crumbles:
Combine the almond meal, milk powder, flour, brown sugar, salt, and cold butter, using a pastry cutter or your hands to squeeze the mixture until it looks like coarse crumbs (you may need to add a bit more flour or butter to get the right texture). Set aside.
Make the cookies:
Whisk together the flour, baking soda, kosher salt in a bowl and set aside. 
In the base of your mixer, cream the butter and sugar until light and fluffy. Add the molasses, vanilla, and almond, followed by the eggs one at a time. Add the flour mixture, stirring just until well combined. Mix in the white chocolate. 
Use a spatula to mix in the blueberries and then delicately fold in the almond crumbles. Cover bowl tightly and place in the refrigerator. Let chill for at least 2 hours and up to 72 hours

When ready to bake. Preheat to the oven to 375 degrees. Line a baking sheet with parchment paper.

Use a cookie scoop or spoon to place rounded scoops of dough 1 1/2 - 2 inches apart on the cookie sheet. Bake for 10-14 minutes or until golden around the edges and just set in the middle. Let cool on the baking sheet for a few minutes then use a spatula to transfer to a cooling rack.

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