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NYT Gochujang Caramel Cookies
By Hyegyoung K. Ford · beyondkimchee.com
Makes 12 cookies
40 min + 10–15 min chill
Soft, caramel-swirled cookies with gochujang's spicy-umami heat, cinnamon warmth, and crispy edges.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine two baking sheets with parchment paper or silicone mats | ||||||
| 14 g unsalted butter (softened, for the paste) | Mix gochujang caramel paste | Swirl gochujang paste into dough | Scoop 12 cookies onto sheets | Bake 350°F / 175°C, 11–13 min until golden | Cool on sheets 3 min, transfer to rack | |
| 2 tbsp light brown sugar | ||||||
| 1 heaping tbsp Korean chili paste (gochujang) | ||||||
| 99 g unsalted butter (softened, for the dough) | Beat butter, sugar, egg & vanilla until fluffy | Stir dry into wet, chill 10–15 min | ||||
| 200 g sugar | ||||||
| 1 large egg (room temperature) | ||||||
| 1 tsp vanilla extract | ||||||
| 180 g all-purpose flour | Whisk flour, baking soda, cinnamon & salt | |||||
| 1/2 tsp baking soda | ||||||
| 1/4 tsp ground cinnamon | ||||||
| 3/4 tsp kosher salt | ||||||
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