Gochujang chocolate chip cookies

Name: Gochujang chocolate chip cookies
Prep time: 1 h 20 min
Cook time: 11 min
Total time: 1 h 31 min
Cuisine: Asian
Ingredients: 3/4 cup unsalted melted brown butter, chilled (170g); 1 1/2 tbsp milk powder (optional); 3/4 tbsp gochujang (can use less if you don’t want too much spice); 1/2 cup brown sugar; 1/4 cup white sugar; 1 tsp vanilla sugar (or vanilla extract); 1/2 tsp espresso powder (optional); 1 large egg; 2/3 cup all-purpose flour; 1/2 cup bread flour; 1 tbsp corn starch; 1/2 tsp baking soda; 200 grams of semi-sweet chocolate

12 steps

Prep:1h 20minCook:11min

This is a play on the miso chocolate chip cookie fad. Instead of using miso chocolate chips, I used gochujang instead and paired it with semisweet chocolate.

Updated at: Thu, 17 Aug 2023 13:34:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories149.2 kcal (7%)

Total Fat10.1 g (14%)

Carbs15.6 g (6%)

Sugars9.6 g (11%)

Protein1.5 g (3%)

Sodium23.8 mg (1%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

¾ cupbrown butter

unsalted, melted, chilled

1 ½ Tbspmilk powder

optional

¾ Tbspgochujang

can use less if you don’t want too much spice

½ cupbrown sugar

¼ cupwhite sugar

1 tspvanilla sugar

or vanilla extract

½ tspespresso powder

optional

1egg

large

⅔ cupall-purpose flour

½ cupbread flour

1 Tbspcorn starch

½ tspbaking soda

200 gramssemi-sweet chocolate

Instructions

Step 1

On low heat, melt your butter. Once melted, add milk powder and stir.

Sauce Pan

brown butter¾ cup

milk powder1 ½ Tbsp

Step 2

Continue to heat until the butter starts to brown. Once brown, take it off the heat, and add the gochujang. Stir until the gochujang is mixed well into the butter. Set the butter aside to cool.

gochujang¾ Tbsp

Step 3

In the cooled melted butter mixture, add brown sugar, white sugar, vanilla sugar (or extract), and espresso powder (optional). Incorporate well with a whisk. n.b. The espresso powder enhances the chocolate flavour.

Bowl

Whisk

brown sugar½ cup

vanilla sugar1 tsp

white sugar¼ cup

Step 4

Add egg to the mixture and fold it well.

egg1

Step 5

Sift flour, baking soda, and corn starch into the sugar mixture and fold until just incorporated.

Spatula

all-purpose flour⅔ cup

bread flour½ cup

corn starch1 Tbsp

baking soda½ tsp

Step 6

Chop up your semi-sweet chocolate in large chunks (I prefer to have chocolate chunks instead of chocolate chips). Fold this to the mixture.

Cutting Board

Knife

semi-sweet chocolate200 grams

Step 7

Scoop out your batter with a 1.5" cookie scoop. Let it chill in your refrigerator for at least 1 hour (or even better, overnight -- this allows for the flavours to infuse better together; I prefer to scoop and freeze the scooped batter). This allows for your cookies to maintain a good size when baking too.

FreezerFreeze

Step 8

Preheat your oven to 180°C.

OvenPreheat

Step 9

Evenly space the dough about 2 inches apart from one another on a lined baking pan.

OvenHeat

Parchment paper

Step 10

Bake for about 11-13 minutes.

OvenHeat

Step 11

Let the cookies cool on the baking sheet for another 5 minutes or so before transferring them fully onto a baking rack. If you have sea salt, sprinkle a tiny bit on the cookies while they are cooling.