Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the heavy cream until the dough is smooth.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, sprinkle about 1 teaspoon of granulated sugar on top of each cookie. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust.

If you don’t have a torch, you can place the cookies under the broiler for a few minutes, watching closely to prevent burning.

Serve immediately or store in an airtight container for up to 3 days.