Gochujang chocolate chip cookies

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

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.

Step 4

Add egg to the mixture and fold it well.

Step 5

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

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.

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.

Step 8

Preheat your oven to 180°C.

Step 9

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

Step 10

Bake for about 11-13 minutes.

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.

Step 12

Enjoy!