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CLOSEUnleash your love with Brown Butter & Gochujang Caramel Cookies
Valentine’s is on the way and you don’t know what to get bae. Flowers? Been there. Chocolates? Done that. Well don’t you worry, well-meaning paramour, we hold the key to your beloved’s heart. But spoiler alert, you’ll need a wooden spoon.
These Brown Butter & Gochujang Caramel Cookies will make Valentine’s 2025 one to remember (no literally, mark it in your calendar). They’re truly the ultimate cookie, a symphony of complex flavours that harmonise sweet, salty, spicy and umami with every eager mouthful. Ribbons of wine-red gochujang caramel twist and turn, cutting through the buttery softness of each cookie with a bold, fiery bite. Bake them with all of your love, stack them high to the heavens, and serve them up on a platter. Valentine’s Day lovin’ won’t get sweeter than this.
Now if that doesn’t someone’s heart ablaze then we don’t know what will.
Brown Butter & Gochujang Caramel Cookies
Serves: 12 people
Time: 45 mins
Gochujang caramel
- 2 tbsp Butter
- 1 tbsp Gochujang
- 1 tbsp maple syrup
- 1 tbsp brown sugar
Cookie dough
- 200g flour
- ½ tsp salt
- ½ tsp baking soda
- 170g unsalted butter
- 100g dark brown sugar
- 150g caster sugar
- 1 large egg
- 2 large egg yolks
- 1 tsp vanilla extract
Method
- First, make your gochujang caramel. Add all the caramel ingredients to a small saucepan and warm until the sugar dissolves. Set aside to cool slightly while you make your cookie dough.
- Add 150g butter to a small saucepan and cook on low-medium heat until it turns brown and nutty (it will foam first before browning). This is your brown butter.
- In a medium bowl add your sugars, the remaining butter, vanilla extract and salt. Pour over your brown butter, stirring the mixture until it’s well combined and the sugar has softened. Now add your eggs to the mixture. Keep mixing once they are well incorporated, then add the remaining flour and baking soda. Once you no longer have flour patches your cookie dough is ready.
- Carefully stir your caramel through the dough for a marbled effect. Make sure not to over-mix the dough. Put the bowl in the fridge to firm up for 20/30 minutes then use an ice cream scoop to portion your cookie dough.
- Place the portions on a greased baking sheet, leaving room around them to expand. Cook in the oven for 8-10 mins at 180c.
- Wait till the cookies have cooled slightly before removing them from the baking sheet. Store in an airtight container for up to 3 days.
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