Ingredients
Method
Gochujang Caramel
- In a small bowl, mix together 35 g dark brown sugar, 32 g gochujang, and 20 g unsalted butter to a uniform paste. Set aside.
Cookie Dough
- Preheat the oven to 350˚F (175˚C) and line two half-sheet baking pans with parchment paper or silicone baking mats. Arrange racks in the top and bottom third of the oven. In a medium bowl, whisk together 300 g all-purpose flour, 2 teaspooons baking powder, ½ teaspoon ground cinnamon, and ¾ teaspoon fine sea salt until combined.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle, cream together 226 grams unsalted butter and 250 grams granulated sugar until light and fluffy (about 2-3 minutes). Add 2 large egg yolks, 75 g sourdough discard, and 1 teaspoon vanilla extract and mix on medium-low until combined.
- Add the dry ingredients and mix on low speed until just combined. Dollop pieces of gochujang caramel over the surface of the dough, and use a rubber spatula to gently swirl through the dough. You don't want to completely combine the gochujang caramel and cookie dough together, just gently fold it together a few times and stop when you still see lots of distinct swirls.
- Scoop the cookie dough out onto the lined baking sheets, leaving at least 2-3" (5-7.5 cm) between each cookie. Bake both sheets at the same time for 15-18 minutes, turning and switching their positions on the oven racks about halfway through.
- Leave to cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
This recipe makes 12 cookies if you use a 2-oz (¼ cup) cookie scoop. This size cookie scoop often has a blue handle. You can use any size scoop you like, but keep in mind that larger cookies will need an extra minute or two of bake time, and smaller cookies will bake faster.
Adapted from Eric Kim's viral Gochujang Caramel Cookies recipe from the New York Times.