Although these cookies take 45 minutes from start to finish, I recommend that you allow at least several hours extra as you need 1/2 cup (1 stick) of butter at room temperature. You’ll see in the video that Eric uses a whisk to stir together 1 tablespoon of butter, brown sugar and gochujang for the caramel. The balance of the recipe comes together quite easily and his directions are very concise.
To form the cookies, Eric recommends a 1/4-cup ice cream scoop, mine was slightly less. I was able to make approximately 18 cookies with a smaller scoop.
The cookies turned out beautifully. I had nice swirls of caramel through the cookies. However, I missed the point that they needed to COOL COMPLETELY on the cookie sheet, mine rested for several minutes. This explains why when I tasted one, the cookie split in half as it was soft in the center. My husband and I enjoyed the cookies, the had a bit of spice and yet you could taste the sweetness.
The next cookie I want to try is also from NYT Cooking’s Vaugh Vreeland and his recipe for Gingerbread Latte Cookies. The main flavor elements in this cookie is espresso, finely grated fresh ginger, cinnamon, nutmeg, cloves and molasses. The overall comments by other cooks seem positive, so they’re worth a try.
On another note, I’m in the process of deciding on what assortment of cookies to make for the holidays. I have a customer that followed me from my last job to my new and I know they love anise seed biscotti so I’ll bake those to share with them. I’m also in the mood for cappuccino and crisp chocolate biscotti. Perhaps some biscotti diPrato would be nice. My daughter was inquiring about cocoa snowflake cookies. I found that recipe on the Penzeys Spices website. These are a chewy, fudgy cookie that is very rich tasting.
Lastly, I recently baked another chocolate sugar cookie recipe that I found on the website “Alexandra’s Kitchen.” Alexandra found the recipe in the book, “A Good Bake,” by Melissa Weller. She describes the cookie as being very chocolatey and having a nice chew. These cookies are sweetened with dark brown sugar instead of granulated. While tasty and delicious, the type of chocolate sugar cookie prefer is cakier.
Gochujang Caramel Cookies
By Eric Kim
The New York Times
Yield: about 8 large cookies
Time: 45 Minutes
1/2 cup (8 tablespoons)/115 grams unsalted butter, very soft
2 packed tablespoons dark brown sugar
1 heaping tablespoon gochujang
1 cup/200 grams granulated sugar
1 large egg, at room temperature
1/2 teaspoon 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
Click here for a video demonstration by Eric Kim
Gingerbread Latte Cookies
By Vaughn Vreeland
“20 Cookie Videos That Will Put You in the Holiday Spirit,”
The New York Times, December 8, 2022
Time: 35 minutes, plus 2 hours’ chilling
Yield: about 18 cookies
For the Cookies:
¾ cup/168 grams unsalted butter
¼ cup/22 grams espresso powder
1 tablespoon/17 grams finely grated fresh ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground clove
½ cup/100 grams granulated sugar
½ cup/107 grams dark brown sugar, packed
¼ cup/80 grams unsulphured molasses
1 teaspoon kosher salt
1 large egg
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups/252 grams all-purpose flour
For the Coating
¼ cup/50 grams granulated sugar
2 teaspoons espresso powder
½ teaspoon ground ginger
For a video demonstration by Mr. Vreeland, click here
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.