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CLOSESugar, spice and everything nice
Bored of the same old heart-shaped chocolates? Ditch the clichés and bring some heat to the day with these sweet, spicy, unapologetically bold cookies. Rich brown butter meets fiery gochujang caramel, creating a treat that’s anything but ordinary. Bake them for your partner, your mates, or just yourself. Go on, spice things up. You deserve it.
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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