recipes:dessert:cookies:gochujang_caramel_cookies
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| recipes:dessert:cookies:gochujang_caramel_cookies [2024/02/26 20:29] – created eliz | recipes:dessert:cookies:gochujang_caramel_cookies [2024/02/26 20:32] (current) – eliz | ||
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| - Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang. | - Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang. | ||
| - Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days. | - Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days. | ||
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| + | Options: | ||
| + | * spread the gochujang unevenly on top, then rolled it up in a log, chilled in the freezer for 15 minutes and cut in thick slices. | ||
| + | * Before chilling, I warmed up the gochujang sauce to make it a little thinner, pressed the dough down in the bowl a bit, and did about half a tablespoon of drizzle back and forth over the dough. Then I folded the dough in half and repeated three or four times - basically a lamination approach. Chilled for 15 minutes, and proceeded. It worked beautifully, | ||
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| source: https:// | source: https:// | ||
recipes/dessert/cookies/gochujang_caramel_cookies.txt · Last modified: 2024/02/26 20:32 by eliz