MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gochujang Caramel Cookies
Categories: Cookies, Snacks, Chilies
Yield: 8 Servings
1/2 c Unsalted butter (115 g);
- very soft
2 tb Dark brown sugar; packed
1 tb Gochujang; heaping
1 c Granulated sugar (200 g)
1 lg Egg; room temperature
1/2 ts Coarse kosher salt
1/4 ts Ground cinnamon
1 ts Vanilla extract
1/2 ts Baking soda
1 1/2 c A-P flour (185 g)
In a small bowl, stir together 1 tb butter, brown sugar, and
gochujang until smooth. Set aside for later, at room temperature.
In a large bowl, by hand, whisk together the remaining 7 tb butter,
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 to 20 minutes.
While the dough is chilling, heat the oven to 350 F and line
2 large sheet pans with parchment.
Remove the dough from the refrigerator. In 3 to 4 separately spaced
out blobs, spoon the 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.
Use an ice cream scoop to plop out 1/4 cup rounds spaced at least
3" 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, 11 to 13 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.
Recipe by Eric Kim
Recipe FROM:
https://cooking.nytimes.com
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