Cocoa Caramel Creme Brulee Cookie with Slab Sugar | Torched Amber Shell

Cocoa caramel crème brûlée cookie

This is a cookie with two stages of fire. First the dough bakes at moderate heat, cocoa-rich and just set. Then the surface gets sprinkled with Ship Brand Caramel Slab Sugar and torched, the way you would finish a crème brûlée.

The slab sugar is critical at the torch stage. White granulated sugar caramelises too fast and burns bitter. Ship Brand Caramel Slab Sugar carries molasses depth, melts more slowly and evenly, and turns into a glossy shell with the same complexity as a proper brûlée.

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Why this sugar

Made with Ship Brand Caramel Slab Sugar 黃片糖 (broken into shards for the topping). Shop the sugar.

Recipe

Yield: 12 cookies. Total: 45 minutes.

Ingredients

• 120 g unsalted butter, softened
• 80 g Ship Brand Caramel Slab Sugar, finely chopped
• 1 large egg
• 1 teaspoon vanilla
• 180 g plain flour
• 20 g cocoa powder
• Half teaspoon baking soda
• Pinch of salt
• 30 g extra Ship Brand Caramel Slab Sugar, broken into shards for torching

Directions

1. Cream butter and chopped slab sugar until smooth.
2. Beat in egg and vanilla.
3. Sift in flour, cocoa, baking soda, salt. Fold until just combined.
4. Scoop 12 portions onto a lined tray. Flatten slightly.
5. Bake at 170 C for 12 minutes.
6. Cool 10 minutes on tray.
7. Sprinkle shards of slab sugar on each cookie. Torch until glossy shell forms.
8. Cool 5 minutes for shell to crisp.

Ship Brand (帆船牌) is the retail line of Yuen Tung Sugar Factory Industrial Company Limited. Sugar refined in Hong Kong since 1948. Shop the collection.