Description
These NYT Gochujang Caramel Cookies are a unique twist on classic caramel cookies, featuring a spicy-sweet Korean chili paste swirl within a buttery, cinnamon-spiced dough. The gochujang caramel paste adds depth and a subtle heat balanced by a soft yet crisp cookie texture, making them an exciting treat for adventurous palates.
Ingredients
Scale
Gochujang Caramel Paste
- 1 tbsp unsalted butter (softened)
- 2 tbsp light brown sugar
- 1 heaping tbsp Korean chili paste (gochujang)
Cookie Dough
- 7 tbsp (100 g) unsalted butter (softened)
- 1 cup (200 g) sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cup (180 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 3/4 tsp kosher salt
Instructions
- Preparing the Gochujang Caramel Paste: In a small bowl, combine 1 tablespoon of softened butter, light brown sugar, and gochujang. Mix thoroughly until the ingredients form a smooth, thick paste.
- Making the Cookie Dough: Using a hand-held or stand mixer, beat the remaining 7 tablespoons of softened butter, sugar, egg, and vanilla extract together until the mixture becomes creamy and fluffy, indicating proper aeration.
- Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Gradually add these dry ingredients into the butter mixture, stirring gently until a consistent dough forms. Avoid overmixing to keep cookies tender.
- Chilling the Dough: Cover the dough and refrigerate it for 10 to 15 minutes to firm up, making it easier to handle and enhancing flavor development.
- Preparing to Bake: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Incorporating the Gochujang Caramel Paste: Remove the chilled dough from the refrigerator. Add small dollops of the gochujang caramel paste onto the dough. Using a stiff spatula, gently swirl the caramel paste into the dough in a marbling pattern, ensuring a visible contrast between the caramel and dough for visual and flavor appeal.
- Forming the Cookies: Use a large cookie scoop (approximately 3 tablespoons) to portion the dough into 12 cookies total, placing 6 on each prepared baking sheet. Leave enough space between each cookie to allow for spreading. For smaller cookies, a smaller scoop can make up to 24 pieces.
- Baking: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the tops show characteristic cracks and edges turn golden brown. Halfway through baking, rotate the baking sheets to ensure even cooking.
- Cooling: Remove the cookies from the oven and allow them to cool on the baking sheets for about 3 minutes to firm up before transferring them to a wire rack to cool completely.
- Storage: Once cooled, store the cookies in an airtight container at room temperature. They will maintain freshness and flavor for up to three days.
Notes
- Ensure the butter and egg are at room temperature for proper mixing and texture.
- Be careful not to overmix the dough to keep the cookies tender and soft.
- Marbling the gochujang caramel paste adds visual appeal and balanced flavor distribution.
- You can adjust the amount of gochujang if you prefer milder or spicier cookies.
- Cookies taste best when fresh but can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Korean-American Fusion
