Gochjang is a fermented Korean chili paste. It’s a great ingredient in lots of unexpected things because of its unique flavor. You can find it at H-Mart, Whole Foods, and probably other markets. You’ll find the best/most overwhelming selection and best prices at H-Mart.
Don’t use a mixer for this recipe, hand mixing works better.
Blend together into a smooth paste (small bowl):
- 2 Tbsp. dark brown sugar
- 1 heaping Tbsp. Gochujang
- 1 Tbsp. butter (the rest gets used later)
Set it aside.
Wisk together until smooth (big bowl):
- remaining 7 Tbsp. butter
- 1 Cup white sugar
- 1 egg
- ½ tsp. salt
- ¼ tsp. cinnimon
- 1 tsp. vanilla
With a flexible spatula, stir in the baking soda (½ tsp.)
then stir in the flour. (1½ C.)
If you started with really soft butter and the batter is sloppy and wet, put it in the fridge for a while to firm it up, but only a little bit. You need to be able to run a spatula through it in the next step.
Make four blobs of the gochujang paste on the main dough, and fold it in such that the whole mix is marbled. You don’t want uniform color.
Use a #40 scoop (¾ oz.) and fill a freezer sized pan with the balls. lining the pan with parchment paper makes this a little easier but isn’t necessary. Leave it in the freezer for 10 min. to an hour (or more, the upper limit is freezerburn) until they’re stiff.
Frozen cookie balls can be stored in a zip-lock bag for a long time, taken out as needed when you want just a couple fresh cookies.
When they’re firm/frozen, cut them in half and
bake on a parchment lined pan for around 12-14 minutes at 350° (assuming
a non-convection oven) until
gold-ish on the edges. Let them cool on the pan.
A half blob will spread out to about 3", give them space so they don’t merge.
NOTE:
Why big scoops then cut them? Because a smaller scoop doesn’t work
well with cookie dough. Also, a whole scoop is a big but reasonable cookie,
and a half scoop is a small but reasonable cookie. It’s nice to have options.
† Original recipe calls for unsalted butter. We never
have unsalted butter in the house and salted butter works fine.
* Original recipe calls for ¾ tsp. kosher salt, or ½ coarse kosher salt. That’s too hard; use regular salt. It’s an ingredient, not a texture topping where it matters.
Source/inspiration: New York Times. Read the comments.