GOCHUJANG CARAMEL COOKIES

COOKING TIME:

45 minutes

SERVINGS:

About 8 large cookies

INGREDIENTS:

FOR THE GOCHUJANG CARAMEL

1 tablespoon unsalted butter, very soft

2 tablespoons packed dark brown sugar

1 heaping tablespoon gochujang

FOR THE COOKIE DOUGH

7 tablespoons unsalted butter, very soft

1 cup granulated sugar

1 large egg, at room temperature

½ teaspoon coarse kosher salt (or ¾ teaspoon Diamond Crystal)

¼ teaspoon ground cinnamon

1 teaspoon vanilla extract

½ teaspoon baking soda

1½ cups all-purpose flour

INSTRUCTIONS:

MAKE THE GOCHUJANG CARAMEL

In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth.

Set aside at room temperature.

MIX THE COOKIE DOUGH

In a large bowl, whisk together the remaining 7 tablespoons butter, granulated sugar, egg, salt, cinnamon and vanilla by hand until smooth, about 1 minute.

Switch to a flexible spatula and stir in the baking soda.

Add the flour and gently stir to combine.

Refrigerate the dough until less sticky but still soft and pliable, 15 to 20 minutes.

Mixing by hand is highly recommended for the most defined crinkles and chewiest texture.

PREPARE TO BAKE

While the dough chills, heat the oven to 350 degrees.

Line 2 large sheet pans with parchment paper.

SWIRL IN THE CARAMEL

Remove the dough from the refrigerator.

Spoon the gochujang mixture over the cookie dough in 3 to 4 separately spaced blobs.

Using long circular strokes, swirl the gochujang mixture into the dough so you have streaks of orange-red rippled throughout.

Do not overmix. You want wide, distinct strips of gochujang caramel visible throughout the dough.

BAKE THE COOKIES

Use an ice cream scoop to portion ¼-cup rounds onto the sheet pans, spacing at least 3 inches apart.

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.

Rotate the pans halfway through baking.

Let cool completely on the sheet pans.

The cookies will flatten slightly and continue cooking as they cool. Store in an airtight container at room temperature for up to 2 days.