Vlogmas(ish) 2022 #5: Gochujang Cookies

Hey Maddsters!

Spent the day doing a little baking. These Gochujang Caramel Cookies from Eric Kim were AMAZING!!! 10/10 recommend trying the recipe!

Instagram: maddykim16

Ingredients
Small Bowl:
1 tablespoon melted butter
2 packed tablespoons dark brown sugar
1 heaping tablespoon gochujang
Large Bowl:
7 tablespoons melted butter
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1/2 teaspoon coarse kosher salt or 3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups (185 grams) all-purpose flour

Directions
350F
1. In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
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.
3. 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.
4. Use an ice cream scoop to plop out 1/4-cup rounds spaced at least 3 inches apart on the sheet pans. Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through.