eric kim

Gochujang caramel cookies bring a spicy twist to classic sugar cookies. Blending sweet and spicy with rich gochujang caramel, they offer a unique, crispy-yet-chewy cookie experience. Makes 12 large cookiesAdapted from New York Times Cooking

NYT Gochujang Caramel Cookies

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

brown sugar

Korean chili paste (gochujang)

(200 g) sugar

egg (room temperature)

tsp vanilla extract

(180 g) all-purpose flour

tsp baking soda

tsp ground cinnamon

tsp kosher salt

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

Preparing the Gochujang Caramel Paste:

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.

Making the Cookie Dough:

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&#39;ll stay good for up to three days.

Baking the Cookies:

I finally baked a batch today and boy! Hubby and I LOVED it, sooo GOOD 😊.  What I did though is mixed the gochujang/butter/brown sugar paste in the dough, I used my dough whisk, swirled it a couple times or so then scooped out cookie balls and chilled.  I do this when a cookie dough required chilling, much much easier.

Another winner from Eric Kim for this year&#39;s Cookie Week from NYTCooking. Lemon-Turmeric Crinkle Cookie. Made with cream cheese abd olive oil, spiced with turmeric and lemon, it&#39;s tender, cakey and delicious.

Lemon-Turmeric Crinkle Cookie

olive oil

turmeric

sugar

lemon zest (from about 2 lemons)

cream cheese (at room temperature)

egg (at room temperature)

vanilla or almond extract

baking soda

coarse kosher salt salt

all-purpose flour

In a large bowl, whisk together oil and turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add sugar, lemon zest, cream cheese, egg and vanilla. Vigorously whisk to combine and aerate the mixture, about 1 minute.

Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate dough until hard enough to scoop, about 30 minutes and up to 24 hours.

Heat the oven to 350 degrees and line a couple of baking sheets with parchment. Using a 1½-tablespoon cookie scoop (or two spoons) and working one at a time, scoop out 1½-inch/29-gram rounds and coat them in powdered sugar. Place them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17 minutes. Let cool completely on the pan before eating.

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