MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gochujang Caramel Cookies
Categories: Cookies, Snacks, Chilies
Yield: 8 servings

1/2 c (8 tb/115 g) unsalted
- butter; very soft
2 tb (packed) dark brown sugar
1 tb (heaping) gochujang
1 c (200 g) granulated sugar
1 lg Egg; room temp
1/2 ts Coarse kosher salt
1/4 ts Ground cinnamon
1 ts Vanilla extract
1/2 ts Baking soda
1 1/2 c (185 g) A-P flour

In a small bowl, stir together 1 tablespoon butter, the
brown sugar and gochujang until smooth. Set aside for
later, at room temperature.

In a large bowl, by hand, whisk together the remaining 7
tablespoons 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 to 20
minutes.

While the dough is chilling, heat the oven to 350
degrees 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 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, 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.

By: Eric Kim

Yield: About 8 large cookies

RECIPE FROM: https://cooking.nytimes.com

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