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   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   
        
     Uncle Dirty Dave's Archives   
       
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