Gochujang caramel sugar cookies (NYT)

Recipe courtesy of https://cooking.nytimes.com/recipes/1023675-gochujang-caramel-cookies?smid=ck-recipe-iOS-share

Yield about 8 large cookies 

Ingredients: 

  • 8 tbsp (113 g) unsalted butter, softened, divided
  • 2 tbsp light brown sugar
  • 1 heaping tbsp Korean chili paste (gochujang)
  • 1 cup (200 g) sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup (180 g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 3/4 tsp kosher salt



Directions:

INSTRUCTIONS 

PREPARING THE GOCHUJANG CARAMEL PASTE:

  • Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste. 

MAKING THE COOKIE DOUGH:

  • Using a hand-held or stand mixer, beat the remaining butter with sugars, egg, and vanilla until the mixture is creamy and fluffy.
  • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, stirring until combined. Refrigerate the dough for 10-15 minutes.
  • While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
  • Remove the dough from the fridge. Add dollops of the gochujang caramel paste to the cookie dough. Use a stiff spatula to gently swirl the caramel into a marbling pattern in the dough, ensuring you maintain a visible color contrast.

BAKING THE COOKIES:

  • Use a large cookie scoop (about 3 tablespoons) to form 12 cookies, placing 6 on each baking sheet with enough space between them. If using a smaller scoop, you can make 24 cookies.
  • Bake the cookies for 11-13 minutes, until they show cracks on the top and are golden around the edges. Rotate the pans halfway through for even baking.
  • Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.
  • Store the cookies Keep them in an airtight container at room temperature. They'll stay good for up to three days.

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