Ingredients:

  • 2 tbsp Gochujang (Korean chili paste)
  • 2 tbsp Unsalted butter, melted (28g)
  • 1/4 cup Light brown sugar, packed (50g)
  • 1 cup Unsalted butter, softened (225g)
  • 1 cup Granulated sugar (200g)
  • 1/2 cup Light brown sugar (100g)
  • 1 Large egg, room temperature
  • 1 Large egg yolk, room temperature
  • 1 tsp Vanilla extract
  • 2.5 cups All-purpose flour (312g)
  • 1 tsp Baking soda
  • 1/2 tsp Cream of tartar
  • 1/2 tsp Kosher salt
  • 1 tsp Flaky sea salt for finishing

Instructions:

  1. In a small mixing bowl, whisk together the gochujang, 2 tablespoons of melted butter, and 1/4 cup of brown sugar until it forms a smooth, glossy, dark red syrup. Set aside to cool.
  2. In a stand mixer, cream the 1 cup of softened butter, granulated sugar, and 1/2 cup of light brown sugar on medium-high speed for 3-4 minutes until pale and voluminous.
  3. Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated and light.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Dollop the prepared gochujang caramel over the cookie dough. Use a spatula to fold the dough once or twice—do not over-mix; you want distinct ribbons of red for a marbled effect.
  7. Scoop the dough into balls and place them on a lined tray.
  8. Bake at 180°C (350°F) for 12 minutes until the edges are golden and the centers are set but soft. Sprinkle with flaky sea salt immediately upon removal from the oven.