Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Custard Filling:
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- For the Topping:
- 1/4 cup granulated sugar (for torching)
Instructions
- Prepare the Custard Filling: In a small saucepan, whisk together heavy cream, egg yolks, granulated sugar, and cornstarch. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes). Remove from heat, stir in vanilla extract, transfer to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator (at least 1 hour).
- Preheat oven to 375F (190C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Scoop about 1 tablespoon of cookie dough. Flatten it slightly, place about 1 teaspoon of chilled custard in the center, and then wrap the dough around the custard, sealing it completely to form a ball. Repeat with remaining dough and custard.
- Place the filled cookie dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Do not overbake.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cookies are completely cool, sprinkle the top of each cookie with about 1/2 teaspoon of granulated sugar. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown, creating a crispy crust. Allow the caramelized sugar to harden for a minute before serving.
Notes
Ensure the custard is completely chilled before attempting to fill the cookies; this makes it much easier to work with and prevents it from oozing out during baking. A high-quality vanilla extract is recommended. If you don’t have a kitchen torch, you can place the sugar-topped cookies under a preheated broiler for 1-2 minutes, watching carefully to prevent burning. For best results, consume cookies the same day the sugar topping is torched, as the topping can soften over time due to moisture from the cookie. Baked, unfilled cookies can be stored in an airtight container at room temperature for up to 3 days. Torch sugar just before serving for maximum crispness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-French Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg