Gochujang Caramel Cookie

In a mixing bowl, cream together the Unsalted Butter (3/4 cup), Granulated Sugar (1/3 cup), and Brown Sugar (3 2/3 Tbsp) until smooth.

Beat in the Eggland's Best Classic Egg (1) and Vanilla Extract (1 tsp) until well combined.

In a separate bowl, whisk together the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Salt (1 tsp), and Korean Chili Powder (1 tsp). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.

Allow the dough to rest for about 15 minutes. This helps the flavors meld and the dough relax.

While the dough rests, make the gochujang caramel. In a small saucepan, combine the Granulated Sugar (2 1/3 Tbsp) and Water (1 oz). Heat over medium-high heat until the sugar dissolves and turns amber in color, do not swirl the pan. Remove from heat and whisk in the Unsalted Butter (2 Tbsp) and Gochujang (2 2/3 Tbsp) until smooth.

Gently fold the gochujang caramel into the rested cookie dough until it's evenly distributed. Try not to overmix and keep the ribbons of caramel intact.

Using a standard ice cream scoop, portion out the cookie dough onto a baking sheet. You can expect to make approximately 15 large cookies.

Allow the scooped dough to rest in the fridge for 30 minutes (or better for 24 hours) while preheating your oven to 350 degrees F (180 degrees C).

Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown.

Once baked, while the cookies are still warm, garnish them with a sprinkle of Korean Chili Flakes (to taste) and Sea Salt Flakes (to taste) for an extra kick of flavor and color.

Let the cookies cool on a wire rack before enjoying these unique and flavorful Gochugaru Gochujang Caramel Cookies.