Ingredients
For the cookies
- ¾ cup Butter soft, unsalted
- ½ cup Granulated sugar
- ⅓ cup Brown sugar light brown sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 2 ¼ cups Flour AP
- 1 teaspoon Baking soda
For the pastry cream
- 1 ½ cups Milk
- 2 teaspoon Vanilla extract
- ⅔ cup Granulated sugar
- 3 tablespoon Cornstarch
- 5 Egg yolks
- 2 tablespoon Butter unsalted
Instructions
- Make the pastry cream
- Place a saucepan over medium-high heat and add the milk and vanilla extract. Bring to a gentle simmer, then remove from the heat. Scoop out ¼ cup of the hot milk and set it aside.
- In a small mixing bowl, whisk together the sugar and cornstarch until well combined.
- Add the egg yolks and whisk until smooth, then slowly pour in the reserved ¼ cup of milk while whisking constantly.
- Return the saucepan to the stovetop over low heat and slowly pour the egg yolk mixture into the warm milk, whisking the entire time.
- Continue whisking constantly until the mixture thickens—don’t turn up the heat; patience is key to getting a smooth, lump-free pastry cream.
- Once thickened, remove from heat and add the butter. Mix until the butter melts and the mixture is silky.
- Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface, and refrigerate for a few hours until fully cooled and set.
- Make the cookie dough
- In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, and kosher salt. Beat with an electric hand mixer until creamy and well combined.
- Add the egg and egg yolk, and mix until smooth.
- Add the flour and baking soda, and mix just until the dough comes together and no flour streaks remain—don’t overmix.
- Use a large cookie scoop (or scoop about 1½ tablespoons of dough) and roll into smooth balls. Place the dough balls on a parchment-lined baking sheet.
- Bake in a preheated 180°C (350°F) oven for 9–11 minutes, or until the edges are lightly golden. Don’t overbake—these cookies should stay soft and chewy.
- Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, transfer the pastry cream to a piping bag fitted with a round tip and pipe a generous swirl onto each cookie.
- Sprinkle with granulated or caster sugar, then use a kitchen torch to caramelize the sugar until it melts and turns golden brown, creating a thin, crisp crème brûlée layer.