In a medium bowl, mix 1 tablespoon of softened unsalted butter with 2 tablespoons of light brown sugar and 1 heaping tablespoon of Korean chili paste (gochujang) until smooth.

In a large mixing bowl, cream 7 tablespoons of unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of light brown sugar until light and fluffy, about 3-4 minutes. Add in 1 large egg and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1.5 cups of all-purpose flour, 0.5 teaspoons of baking soda, 0.75 teaspoons of kosher salt, and 0.25 teaspoons of ground cinnamon. Gradually add to the butter-sugar mix until just combined.

Cover the dough with plastic wrap and refrigerate for 10-15 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Retrieve the chilled cookie dough and fold in dollops of the prepared gochujang caramel paste.

Scoop out the dough into 12 evenly spaced mounds on the prepared baking sheets.

Bake for 11-13 minutes until tops are cracked and edges are golden brown; they should look set but still be soft.

Let cool on sheets for 3 minutes before transferring to wire racks to cool completely.