Gochujang Chocolate Chip Cookies

Serves 24
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Directions

  1. 1Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes.
  2. 2Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes.
  3. 3Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes.
  4. 4Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally.
  5. 5Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally.
  6. 6Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally.
  7. 7When cooled, whip the butter over the ice until light, then discard ice.
  8. 8When cooled, whip the butter over the ice until light, then discard ice.
  9. 9When cooled, whip the butter over the ice until light, then discard ice.
  10. 10Beat the sugars into butter until creamed.
  11. 11Beat the sugars into butter until creamed.
  12. 12Beat the sugars into butter until creamed.
  13. 13Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract.
  14. 14Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract.
  15. 15Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract.
  16. 16Sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms.
  17. 17Sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms.
  18. 18Sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms.
  19. 19Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended.
  20. 20Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended.
  21. 21Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended.
  22. 22Chop the dark chocolate.
  23. 23Chop the dark chocolate.
  24. 24Chop the dark chocolate.
  25. 25Fold in chocolate chips and chopped dark chocolate.
  26. 26Fold in chocolate chips and chopped dark chocolate.
  27. 27Fold in chocolate chips and chopped dark chocolate.
  28. 28Cover dough tightly with plastic wrap and refrigerate overnight.
  29. 29Cover dough tightly with plastic wrap and refrigerate overnight.
  30. 30Cover dough tightly with plastic wrap and refrigerate overnight.
  31. 31Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper.
  32. 32Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper.
  33. 33Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper.
  34. 34Divide the dough into 24 equal portions, roughly heaped tablespoon sized.
  35. 35Divide the dough into 24 equal portions, roughly heaped tablespoon sized.
  36. 36Divide the dough into 24 equal portions, roughly heaped tablespoon sized.
  37. 37Place cookies on trays, with at least 3cm gap between each for spreading.
  38. 38Place cookies on trays, with at least 3cm gap between each for spreading.
  39. 39Place cookies on trays, with at least 3cm gap between each for spreading.
  40. 40Bake for 10-12 minutes, without opening the oven door.
  41. 41Bake for 10-12 minutes, without opening the oven door.
  42. 42Bake for 10-12 minutes, without opening the oven door.
  43. 43Sprinkle 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.
  44. 44Sprinkle 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.
  45. 45Sprinkle 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
  • 225 g unsalted butter
  • 225 g unsalted butter
  • 165 g caster sugar
  • 165 g caster sugar
  • 165 g caster sugar
  • 220 g brown sugar
  • 220 g brown sugar
  • 220 g brown sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 10 ml vanilla extract
  • 10 ml vanilla extract
  • 10 ml vanilla extract
  • 400 g plain flour
  • 400 g plain flour
  • 400 g plain flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp bicarbonate of soda
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 100 g 70% dark chocolate, chopped
  • 100 g 70% dark chocolate, chopped
  • 100 g 70% dark chocolate, chopped
  • 200 g dark chocolate chips
  • 200 g dark chocolate chips
  • 200 g dark chocolate chips
  • sea salt flakes
  • sea salt flakes
  • sea salt flakes

Equipment

medium saucepanbowlhand mixersievespatulaknifebaking traysbaking paperoven