I have never baked with gochujang before so wasn’t sure what
to expect. These cookies were actually very good. I just need to be careful not
to bake too many at one time because they spread out quite a bit. I ended up
making 22 cookies- the first time with 16 cookies (which was too much) and the
second time with 6 cookies.
Gochujang Caramel Cookies (NY Times, By Eric Kim)
Time: 45 minutes
Notes: Gochujang, the fermented Korean chile paste, offers
intrigue in this otherwise classic chewy sugar cookie. A gentle amount of
ground cinnamon lends snickerdoodle vibes, and the dough is raked through with
ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow
the chile’s heat. Mixing this dough by hand is highly recommended for the most
defined crinkles and the chewiest texture.
INGREDIENTS
Yield: About 8 large cookies
½ cup (8 tablespoons)/115 grams unsalted butter, very soft
2 packed tablespoons dark brown sugar
1 heaping tablespoon gochujang
1 cup/200 grams granulated sugar
1 large egg, at room temperature
½ teaspoon coarse kosher salt or ¾ teaspoon kosher salt
(such as Diamond Crystal)
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
1½ cups/185 grams all-purpose flour
DIRECTIONS
Step 1 In a small bowl, stir together 1 tablespoon butter,
the brown sugar and gochujang until smooth. Set aside for later, at room
temperature.
Step 2 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.
Step 3 While the dough is chilling, heat the oven to 350
degrees and line 2 large sheet pans with parchment.
Step 4 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.
Step 5 Use an ice cream scoop to plop out ¼-cup rounds
spaced at least 3 inches apart on the sheet pans (the
cookies spread out so don’t bake too many on a baking sheet). (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 (baked 10
min and 30 sec), rotating the pans halfway through. Let cool completely
on the sheet pan; the cookies will flatten slightly
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