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
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