Gochujang Caramel Cookies

From Eric Kim and NYTcooking, my favorite cookie this past year! Gochujang
Caramel Cookies

Servings:

Author:

Prep Time
20 minutes

Cook Time
11 minutes

Course:

Dessert Cookies

Cuisine:

Asian-American Korean-American

Keywords:

gochujang holiday cookies Gochujang Caramel Cookie

Instructions

1 In a small bowl, stir together 1 tablespoon butter, the brown sugar and
gochujang until smooth. Set aside for later, at room temperature.
2 In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the
granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute.
Switch to a flexible spatula and stir in the baking soda. Add the flour and
gently stir to combine. Place this large bowl in the refrigerator until the
dough is less sticky but still soft and pliable, 15 to 20 minutes.
3 While the dough is chilling, heat the oven to 350 degrees and line 2 large sheet
pans with parchment.
4 Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs,
spoon the gochujang mixture over the cookie dough. Moving in long circular
strokes, swirl the gochujang mixture into the cookie dough so you have streaks
of orange-red rippled throughout the beige. Be sure not to overmix at this
stage, as you want wide, distinct strips of gochujang.
5 Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart
on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly
golden at the edges and dry and set in the center, 11 to 13 minutes, rotating
the pans halfway through. Let cool completely on the sheet pan; the cookies will
flatten slightly and continue cooking as they cool. *See post for making smaller
cookies. I used a #40 scoop which is just shy of an ounce. 1/4 cup is 2 ounces
for comparison.
6 The cookies will keep in an airtight container at room temperature for up to 2
days.

Gochujang Caramel Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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