Sweet, spicy and seriously addictive! These cookies bring the heat with gochujang, the Korean chilli paste you didn’t know your baking needed. Rich dark chocolate meets a subtle umami kick, and the marbled dough means no two bites are the same. A little bit sweet, a little bit spicy, extremely deicious and easy to make at home.
Category
Dessert
Servings
24
Prep time
30
Cook time
25 minutes
Sweet, spicy and seriously addictive! These cookies bring the heat with gochujang, the Korean chilli paste you didn’t know your baking needed. Rich dark chocolate meets a subtle umami kick, and the marbled dough means no two bites are the same. A little bit sweet, a little bit spicy, extremely delicious and easy to make at home.
Ingredients
- 225g unsalted butter
- 165g (¾ cup) caster sugar
- 220g (1 cup) brown sugar
- 2 eggs
- 10ml (2 tsp) vanilla extract
- 400g (2 ⅔ cups) plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch sea salt
- 3 tbsp gochujang
- 100g 70% dark chocolate, chopped
- 200g dark chocolate chips
- sea salt flakes
Directions
Brown the butter
Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes.
- Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally.
- When cooled, whip the butter over the ice until light, then discard ice.
Prep the dough
Beat the sugars into butter until creamed.
- Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract.
- Set aside 1 tbsp of the flour then sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms.
- Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended.
- Fold in chocolate chips and chopped dark chocolate. Cover dough tightly with plastic wrap and refrigerate overnight.
Shape and bake
Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper.
- Divide the dough into 24 equal portions, roughly heaped tablespoon sized.
- Place cookies on trays, with at least 3cm gap between each for spreading.
Bake for 10-12 minutes, without opening the oven door. Sprinkle 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. Enjoy
Recipe notes
Cook support
Try not to over mix the dough when marbling the gochujang portion through the other, otherwise you can lose some of that bang in the tasting.
We found that some cookies came out spicier than others, but that comes down to the evenness of marbling the 2 doughs together. But then we figured that could add a bit of fun and jeopardy to the eating!
Sourcing
Gochujang is available at major supermarkets and Asian supermarkets.
Storage
Store cookies in an airtight container in the pantry. You can freeze both the cookie dough and the baked cookies to keep them longer. If freezing the cookie dough, I recommend rolling them into balls before you freeze it so it's easier to manage when you want to cook them.
Spice level
I would give this a light to medium spice level. Some bits are mild and others have a little bit of a kick. You can adjust the spice level by reducing the gochujang. Want to increase the spice level? Swap out the chopped dark chocolate for some chilli dark chocolate.
FAQs
Do I have to rest the dough overnight?
No, but it does help build the flavour so I recommend doing so. You can let the dough rest in the fridge for longer so if you need to make them a day or two in advance you can.
Can I make them gluten free?
Not with this recipe as gochujang can contain gluten as well so it's a tricky swap.
