Gochujang Chocolate Chip Cookies 🍪

By Andy Cooks · 30 min

Ingredients

Instructions

1. Melt the butter in a medium saucepan over medium heat and cook until browned and nutty-smelling, about 10 minutes.
2. Transfer the butter to a bowl set in iced water. Stir occasionally until cooled, then whip over the ice until light, and discard the ice.
3. Beat the sugars into the butter until creamed.
4. Beat in the eggs one at a time, beating well after each, until light and fluffy, then beat in the vanilla extract.
5. Set aside 1 tablespoon of the flour. Sift the remaining flour, baking powder, bicarbonate of soda and a pinch of salt together, then mix into the butter mixture to form a soft dough.
6. Transfer one third of the dough to a separate bowl. Mix in the gochujang and the reserved flour until well blended.
7. Fold the chocolate chips and chopped dark chocolate into the dough. Cover tightly and refrigerate overnight.
8. Preheat the oven to 190°C fan-forced (375°F) and line 2 large baking trays with baking paper.
9. Divide the dough into 24 equal portions, roughly heaped tablespoon-sized, and place them on the trays at least 3 cm apart.
10. Bake for 10-12 minutes without opening the oven door. Sprinkle with sea salt flakes as soon as they come out, then cool on the trays for at least 15 minutes.

Summarized from Andy Cooks's video. Watch it for the details.

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