Gochujang Caramel Cookies

🥘 Ingredients

• butter 15 g
• brown sugar 2 tablespoon
• gochujang 1 tablespoon
• &butter 100 g
• granulated sugar 200 g
• egg 1
• salt ½ teaspoon
• cinnamon ¼ teaspoon
• vanilla 1 teaspoon
• baking soda ½ teaspoon
• flour 185 g
• &(1)gochujang mixture

1. 1

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2. 2

   In a small bowl , stir together butter , the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
3. 3

   In a large bowl , by hand, whisk together the remaining &butter , the granulated sugar , egg , salt , cinnamon and vanilla until smooth, about 1 minute . Switch to a flexible spatula and stir in the baking soda . Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15-20 minutes .
4. 4

   While the dough is chilling, heat the oven to 350F and line 2 large sheet pans with parchment.
5. 5

   Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the &(1)gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang.
6. 6

   Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 13-15 minutes , rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.