Spicy and sweet, with the perfect chewy-to-hard ratio. Based on the popular NYT Cooking recipe.
8 servings | 45 minutes
2 packed tablespoons dark brown sugar
1 heaping tablespoon Bowlcut x Ji Won Choi gochujang sauce
1 cup or 200 grams granulated sugar
1 large egg, at room temperature
½ teaspoon coarse kosher salt or ¾ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
1½ cups or 185 grams all-purpose flour