Gochujang Chocolate Chip Cookies

Name: Gochujang Chocolate Chip Cookies
Yield: 24 servings
Cuisine: Korean
Ingredients: 225 g unsalted butter; 165 g caster sugar; 220 g brown sugar; 2 eggs; 10 ml vanilla extract; 400 g plain flour; 1 tsp baking powder; 0.5 tsp bicarbonate of soda; 1 pinch sea salt; 3 tbsp gochujang; 100 g 70% dark chocolate, chopped; 200 g dark chocolate chips; sea salt flakes

Serves 24

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Gochujang Chocolate Chip Cookies

tiktok.com

Serves 24

Directions

1Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes.
2Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally.
3When cooled, whip the butter over the ice until light, then discard ice.
4Beat the sugars into butter until creamed.
5Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract.
6Sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms.
7Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended.
8Chop the dark chocolate.
9Fold in chocolate chips and chopped dark chocolate.
10Cover dough tightly with plastic wrap and refrigerate overnight.
11Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper.
12Divide the dough into 24 equal portions, roughly heaped tablespoon sized.
13Place cookies on trays, with at least 3cm gap between each for spreading.
14Bake for 10-12 minutes, without opening the oven door.
15Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays.

Ingredients

225 g unsalted butter
165 g caster sugar
220 g brown sugar
2 eggs
10 ml vanilla extract
400 g plain flour
1 tsp baking powder
0.5 tsp bicarbonate of soda
1 pinch sea salt
3 tbsp gochujang
100 g 70% dark chocolate, chopped
200 g dark chocolate chips
sea salt flakes

Equipment

medium saucepanbowlhand mixersievespatulaknifebaking traysbaking paperoven

Gochujang Chocolate Chip Cookies

Serves 24

tiktok.com

Gochujang Chocolate Chip Cookies

tiktok.com

Serves 24

Directions

1Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes.
2Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally.
3When cooled, whip the butter over the ice until light, then discard ice.
4Beat the sugars into butter until creamed.
5Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract.
6Sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms.
7Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended.
8Chop the dark chocolate.
9Fold in chocolate chips and chopped dark chocolate.
10Cover dough tightly with plastic wrap and refrigerate overnight.
11Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper.
12Divide the dough into 24 equal portions, roughly heaped tablespoon sized.
13Place cookies on trays, with at least 3cm gap between each for spreading.
14Bake for 10-12 minutes, without opening the oven door.
15Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays.