Gochujang Cookies

INGREDIENTS:

Gochujang Caramel Mixture
1 Tbsp Unsalted Butter, Softened
1 Tbsp Brown Sugar
1 Tbsp Gochujang

Cookie Dough
2 Flaxeggs (2 Tbsp Ground Flax + 5 Tbsp Water)
~3 Cups (360g) All-Purpose Flour, Sifted
~1 Cup (190g) Brown Sugar
~1 Cup (200g) White Sugar
½ Tsp Baking Soda
½ Tsp Baking Powder
Pinch of Salt
1 Cup (230g) Unsalted Butter, Softened

DIRECTIONS:

Make the Gochujang Caramel Mixture. Mix together the butter, brown sugar and gochujang and set aside.
Make the cookies. Mix the ground flax and water together and allow it to thicken for 5 minutes.
To a large bowl, whisk together the flour, baking soda and baking powder, and salt.
In a separate bowl, add the softened butter and white and brown sugar. Cream together for about 3-4 minutes, or until slightly fluffy. Add in the flax egg and mix for another minute.
Slowly add in the dry ingredients. Mix until a dough forms. Add in the gochujang caramel mixture and slightly mix.
Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
Scoop out about 2 tbsp of the dough and place it on a parchment-lined baking sheet. Repeat with the remaining dough.
Bake for 10 minutes or until the edges are slightly golden. Remove from the oven and let them cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Recipe inspired by @ericjoonho!