Place 80g of granulated sugar in a medium saucepan, and let it melt at low heat. Stir constantly with a wooden spoon to help dissolve the sugar uniformly.

Continue until the sugar is completely melted and becomes a brown amber color.

At this stage, we can add 20g of heavy cream slightly warmed up on the stove or microwave and continue to stir.

When adding the heavy cream, a lot of steam will rise, so be careful not to be so close to the pan with your face while doing that.

After the heavy cream, we add 170g of room temperature unsalted butter and continue to stir with a spatula.

Once the caramel is smooth, remove it from the heat and transfer it to a medium-clean bowl to let it cool.

Once cool, add 210g of all-purpose flour to the caramel and 20g of brown sugar.

Mix with a spatula until the dough is nice and smooth, then wrap it in plastic and place it in the fridge overnight.

The next day, place the dough on the counter and form 2 logs of 1.5 inches in thickness.

In a tiny bowl, whisk 50g of egg whites and brush the surface of the cookie dough.

Now slice the cookies into 1/2 thick discs, and place them in a baking tray lined with parchment paper.

At this point, I pop the tray in the fridge for 30 more minutes before baking to help the cookies keep their shape.

Remove cookies from the oven, let cool, then store in an airtight container.