Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Whisk together 2 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt.

Beat ¾ cup of softened unsalted butter, 1 cup of granulated sugar, and ¼ cup of brown sugar until fluffy.

Add 1 large egg and 2 teaspoons of vanilla extract to the mixture and mix until smooth.

Gradually add the flour mixture to the wet ingredients and mix until just incorporated.

Heat ½ cup of heavy cream over medium heat until bubbling, then whisk in 1 tablespoon of cornstarch.

Fold the cream mixture into the cookie dough once slightly cooled.

Using a cookie scoop, drop dollops of cookie dough onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Sprinkle about 1 teaspoon of granulated sugar on top of each cookie.

Caramelize the sugar on top of each cookie using a kitchen torch or under the broiler.

Allow the caramelized sugar to cool and harden before serving.