Gochujang Caramel Cookies
, Makes 8 large cookies
Big, chewy butter cookies swirled with a sweet-spicy gochujang and brown sugar ribbon.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine 2 large sheet pans with parchment | ||||||
| 1 tbsp butter, very soft (for the swirl) | Stir smooth, set aside | Dollop and swirl gently | Scoop, bake 350°F / 175°C, 11–13 min | |||
| 2 packed tbsp dark brown sugar | ||||||
| 1 heaping tbsp gochujang | ||||||
| 100 g butter, very soft (for the dough) | Whisk until smooth, 1 min | Stir in baking soda | Stir in flour | Chill 15–20 min | ||
| 200 g granulated sugar | ||||||
| 1 large egg, room temperature | ||||||
| 1/2 tsp coarse kosher salt or 3/4 tsp fine kosher salt | ||||||
| 1/4 tsp ground cinnamon | ||||||
| 1 tsp vanilla extract | ||||||
| 1/2 tsp baking soda | ||||||
| 185 g all-purpose flour | ||||||
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