This is my version from the New York Times recipe. I added extra gochujang and tallow instead of butter. It's a nice bite with a little spice and sweet with a chewy middle with crispy edges. I like the funkiness of the Korean chili paste and using tallow from my smoked briskets :-).
Ingredients
- 1 T tallow + 7 T
- 2 T dark brown sugar
- 1 – 2 T Korean chili paste (gochujang)
- 1 C sugar
- 1 large egg
- 1 t vanilla extract
- 1 1/2 C unbleached flour
- 1/2 t baking soda
- 1/4 t ground cinnamon
- 3/4 t sea salt
Directions
Gochujang Caramel Paste:
- Mix 1 tablespoon tallow with brown sugar and gochujang until it forms a paste, set aside.
Cookie Dough:
- Using a hand-held mixer beat the remaining 7 T tallow with sugar, egg, and vanilla until the mixture is creamy and fluffy about 2 minutes
- In a separate bowl, sift and whisk flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture until combined.
- Add spoonful of gochujang paste to dough and fold in NOT stir for a marble effect. Refrigerate the dough until firm, about an hour.
- Pre heat oven to 350 F. Line two baking sheets with parchment paper or silicone mats.
- Remove the dough from the fridge.
- Baking the Cookies:
- Use a 1 T cookie scoop with a lot of space between the cookie balls as it really spreads-out during baking. I also used a 3 T scoop that made 8 large and 11 small cookies.
- Bake the cookies for 11-13 minutes, until they show cracks on the top and are golden around the edges.