#eric kim

Vegemite caramel cookies

I had an idea to substitute the Gochujang with Vegemite from Eric Kim’s NYT Gochujang caramel cookies and add a dash of hot honey

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.

Doug Ramsey/Warlock by Eric Kim.