Gochujang Caramel Cookies

Rating: ⭐⭐⭐

Ingredients

Gochujang Caramel Paste

  • 1 tbsp unsalted butter

  • 2 tbsp light brown sugar

  • 1 tbsp gochujang

Cookie Dough

  • 7 tbsp unsalted butter

  • 200g sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 180g plain flour

  • 1/2 tsp baking soda

  • 1/4 tsp ground cinnamon

  • 3/4 tsp fine salt

Personal Note

One of the best recipes for gochujang that I've had, the flavour is fantastic - its spicy and sweet and I will 100% be trying it again!

Notes

This is a fantastic recipe from Holly Ford - I've added the details here for my reference (think of this like my own recipe binder) but I do plan on tweaking as I go!

Method

  1. Combine the ingredients for the paste together until it smooth and combined.

  2. Beat the cookie dough's butter, sugar, egg and vanilla together until creamy and fluffy

  3. Whisk together the flour, baking soda, salt and cinnamon; then gradually add to the butter mixture, stirring until combined.

  4. Refrigerate the dough for 10-15 minutes, while the dough chills, preheat your oven to 180c and line baking sheets (you will need a couple)

  5. Remove the dough from the fridge and add dollops of the gochujang paste, swirl the caramel into the dough, ensuring it isn't fully mixed.

  6. Form and place around 3 tbsp worth of dough onto the trays, making sure plenty of space is left. (My first batch became one giant traybake/cookie)

  7. Bake for 10-15 minutes, until they show cracks on the top and are golden around the edges - this recipe should make 24 smaller cookies, or 12 larger, if the cookies are too large they may take longer, so keep an eye on them!

Review

The flavour is fantastic! but at least in my case, the consistency was not right - it was way wetter than it should have been and spread into one big cookie tray bake. I will be trying this again to see if I can achieve a better cookie!