Gochujang Caramel Cookies
Eric Kim, NYT Cooking
1 stick butter, very soft, separated (1Tbsp and 7Tbsp)
2 Tbsp dark brown sugar
1 heaping Tbsp gochujang
1 cup/200g granulated sugar
1 large egg
1/2 tsp kosher salt
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1.5 cup/185g AP flour
mix 1 Tbsp butter with dark brown sugar and gochujang until smooth and set aside at room temp.
whisk together the remaining 7 Tbsp butter with granulated sugar, egg, salt, cinnamon, and vanilla. use a flexible spatula to mix in the baking soda, then mix in the flour. put in fridge to chill for ~15min.
heat oven to 350 and prep cookie sheets with parchment.
remove dough from fridge and dollop in the gochujang mixture in 3 to 4 blobs. using long smears, swirl into dough. don't mix it in too much, you want the streaks to be obvious.
he makes giant cookies using a 1/4cup ice cream scoop, which is Too Big for me, but he says it'll make 8 or 9 cookies this way, and they'll spread a lot, so only 4 per sheet. at this size, it's 11-13minutes, rotating halfway through. currently untested on how long it'll take for smaller cookies.
cool entirely on pan.
