Brown Butter, Gochujang & Dark Chocolate Cookies

Ingredients

• 225g unsalted butter
• 165g (¾ cup) caster sugar
• 220g (1 cup) brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 400g (2⅔ cups) plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of sea salt
• 3 tbsp gochujang
• 100g 70% dark chocolate, chopped
• 200g dark chocolate chips
• Sea salt flakes (for topping)

METHOD

1. Brown the butter
• Melt butter in a saucepan over medium heat
• Cook until browned and smells nutty (~10 minutes)
• Transfer to a bowl and place over an ice bath
• Stir occasionally until cooled
• Whip slightly until lighter in texture

2. Make the dough
• Beat sugars into the cooled butter until creamy
• Add eggs one at a time, mixing well after each
• Mix in vanilla
• Set aside 1 tbsp flour
• In another bowl, sift together:
• remaining flour
• baking powder
• baking soda
• salt
• Mix dry ingredients into butter mixture → soft dough
• Divide out ⅓ of the dough
• Mix this portion with:
• gochujang
• reserved flour
• Fold in:
• chocolate chips
• chopped chocolate
• Cover and refrigerate overnight (important for flavor + texture)

3. Shape & bake
• Preheat oven to 375°F (190°C)
• Line baking trays
• Portion dough into 24 cookies (heaped tablespoon size)
• Place on tray with ~3 cm (1+ inch) spacing
• Bake 10–12 minutes
(don’t open the oven while baking)

4. Finish
• Sprinkle with sea salt immediately after baking
• Let cool on tray for at least 15 minutes

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