Unique Gochujang Cookies
These unique cookies blend sweetness and spice, featuring Gochujang for a twist. Perfect for any occasion, they are a delightful treat everyone will enjoy.
Ingredients
For the Cookie Dough
- 115 g unsalted butter (melted for moisture and richness)
- 100 g dark brown sugar (adds depth and a slight chewiness)
- 50 g white granulated sugar (provides sweetness and structure)
- 1 large egg (room temperature for better mixing)
- 1 tsp vanilla extract (imparts warmth and flavor)
- 180 g all-purpose flour (the base structure for cookies)
- 0.5 tsp baking soda (helps the cookies rise)
- 0.25 tsp fine sea salt (enhances flavor)
For the Gochujang Caramel
- 1 tbsp Gochujang (Korean chili paste for a delightful spice)
- 2 tbsp maple syrup or honey (adds sweetness and moisture)
- 1 tbsp brown sugar (contributes to the caramel-like flavor)
- 15 g unsalted butter (for the caramel mix) melted
Instructions
Preparation
- Start by making the caramel. In a small bowl, combine the Gochujang, maple syrup, and 1 tablespoon of brown sugar with the 15g of melted butter. Whisk everything together until you achieve a smooth consistency, and set aside.
- In a larger bowl, whisk together 115g of melted butter, 100g of dark brown sugar, and 50g of white sugar until glossy.
- Add the egg and vanilla extract, whisking until the mixture is smooth.
Mixing Ingredients
- Fold in the 180g of all-purpose flour, 0.5 tsp of baking soda, and 0.25 tsp of fine sea salt into the wet mixture using a spatula until you no longer see dry flour.
- Drop spoonfuls of the Gochujang caramel over the dough and gently fold twice to create swirls.
Chilling and Baking
- Scoop the dough into eight large balls and place them on a tray. Freeze for about 15 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake the chilled cookie dough balls for 11 to 13 minutes until the edges turn golden brown.
Notes
For best results, use room-temperature ingredients and avoid overmixing. Chilling the dough is essential to prevent spreading during baking.