NYT Gochujang Caramel Cookies

Name: NYT Gochujang Caramel Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 8 tbsp (113 g) unsalted butter (softened, divided); 2 tbsp light brown sugar; 1 heaping tbsp Korean chili paste (gochujang); 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

12 servings

portionen

30 minutes

aktive zeit

55 minutes

gesamtzeit

Kochen beginnen

Zutaten

8 tbsp (113 g) unsalted butter (softened, divided)

2 tbsp light brown sugar

1 heaping tbsp Korean chili paste (gochujang)

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

Anweisungen

Preparing the Gochujang Caramel Paste:

Mix 1 tablespoon of butter with brown sugar and gochujang until it forms a paste.

Making the Cookie Dough:

Using a hand-held or stand mixer, beat the remaining butter with sugars, egg, and vanilla until the mixture is creamy and fluffy.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, stirring until combined. Refrigerate the dough for 10-15 minutes.

While the dough chills, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.

Remove the dough from the fridge. Add dollops of the gochujang caramel paste to the cookie dough. Use a stiff spatula to gently swirl the caramel into a marbling pattern in the dough, ensuring you maintain a visible color contrast.

Baking the Cookies:

Use a large cookie scoop (about 3 tablespoons) to form 12 cookies, placing 6 on each baking sheet with enough space between them. If using a smaller scoop, you can make 24 cookies.

Bake the cookies for 11-13 minutes, until they show cracks on the top and are golden around the edges. Rotate the pans halfway through for even baking.

Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.

Store the cookies Keep them in an airtight container at room temperature. They'll stay good for up to three days.

Nährwertangaben

Portionsgröße

Kalorien

268 kcal

Gesamtfett

9 g

Gesättigtes Fett

5 g

Ungesättigtes Fett

3 g

Transfett

0.3 g

Cholesterin

37 mg

Natrium

199 mg

Gesamtkohlenhydrate

44 g

Ballaststoffe

1 g

Zucker insgesamt

22 g

Eiweiß

4 g