Gochujang Caramel Cookie
You have not lived until you try this Gocuhujang Caramel Cookie. Inspired by Eric Kim, this cookie is savory, sweet, and a hint of spice. This recipe defers by actually making caramel and putting it in the cookie.
Ingredients
Cooking Instructions
step 1
In a mixing bowl, cream together the Unsalted Butter (3/4 cup), Granulated Sugar (1/3 cup), and Brown Sugar (3 2/3 Tbsp) until smooth.
step 2
Beat in the Eggland's Best Classic Egg (1) and Vanilla Extract (1 tsp) until well combined.
step 3
In a separate bowl, whisk together the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Salt (1 tsp), and Korean Chili Powder (1 tsp). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
step 4
Allow the dough to rest for about 15 minutes. This helps the flavors meld and the dough relax.
step 5
While the dough rests, make the gochujang caramel. In a small saucepan, combine the Granulated Sugar (2 1/3 Tbsp) and Water (1 oz). Heat over medium-high heat until the sugar dissolves and turns amber in color, do not swirl the pan. Remove from heat and whisk in the Unsalted Butter (2 Tbsp) and Gochujang (2 2/3 Tbsp) until smooth.
step 6
Gently fold the gochujang caramel into the rested cookie dough until it's evenly distributed. Try not to overmix and keep the ribbons of caramel intact.
step 7
Using a standard ice cream scoop, portion out the cookie dough onto a baking sheet. You can expect to make approximately 15 large cookies.
step 8
Allow the scooped dough to rest in the fridge for 30 minutes (or better for 24 hours) while preheating your oven to 350 degrees F (180 degrees C).
step 9
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown.
step 10
Once baked, while the cookies are still warm, garnish them with a sprinkle of Korean Chili Flakes (to taste) and Sea Salt Flakes (to taste) for an extra kick of flavor and color.
step 11
Let the cookies cool on a wire rack before enjoying these unique and flavorful Gochugaru Gochujang Caramel Cookies.
