Gochujang Caramel Cookies

cooking.nytimes.com

Samantha Wolff

½ 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

½ teaspoon coarse kosher salt or ¾ teaspoon kosher salt (such as Diamond Crystal)

¼ teaspoon ground cinnamon

1 teaspoon vanilla extract

½ teaspoon baking soda

1½ cups/185 grams all-purpose flour

Directions at cooking.nytimes.com

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