1/2 cup unsalted butter, softened
2 tablespoons packed dark brown sugar
1 heaping tablespoon gochujang
1 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon coarse kosher salt (or 3/4 teaspoon kosher salt)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1
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In a small bowl, mix 1 tablespoon butter, dark brown sugar, and gochujang until smooth. Set aside at room temperature.
2
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In a large bowl, whisk together the remaining 7 tablespoons of butter, granulated sugar, egg, salt, cinnamon, and vanilla until smooth (approximately 1 minute).
3
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Switch to a flexible spatula, stir in baking soda, and gently add flour. Stir until well combined. Place the bowl in the fridge until the dough is less sticky but still soft and pliable (about 15-20 minutes).
4
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While the dough is chilling, preheat the oven to 350 degrees and line two large sheet pans with parchment paper.
5
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Remove the dough from the fridge. In 3-4 separate blobs spaced out, spoon the gochujang mixture into the cookie dough.