Gochujang cookies are a unique fusion treat that combines the sweet, chewy texture of classic cookies with the spicy, umami-rich flavor of gochujang, a Korean chili paste. These cookies offer a delightful balance of flavors, making them a perfect snack for those who enjoy a bit of heat in their sweets. This recipe will guide you through making these intriguing cookies that are sure to impress your friends and family.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons gochujang paste
- 1 cup semisweet chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the gochujang: Stir in the gochujang paste until evenly distributed throughout the dough. If using, fold in the chocolate chips and nuts until well combined.
- Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
1. What is gochujang? Gochujang is a Korean chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It has a spicy, slightly sweet flavor and is commonly used in Korean cuisine to add depth and heat to dishes.
2. Can I adjust the spiciness of the cookies? Yes, you can adjust the spiciness by varying the amount of gochujang paste. If you prefer a milder flavor, start with 1 tablespoon and increase to taste. For a spicier kick, you can add up to 3 tablespoons.
3. Where can I find gochujang paste? Gochujang paste can be found in the Asian section of most grocery stores, at Korean or Asian specialty markets, or online.
4. Can I make these cookies without nuts or chocolate chips? Absolutely! The nuts and chocolate chips are optional and can be omitted if you prefer a simpler cookie. The base recipe will still yield delicious, spicy-sweet cookies.
5. How do I store gochujang cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
6. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 3 months. To freeze, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
7. Why are my cookies spreading too much? If your cookies are spreading too much, it could be because the dough is too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your baking sheets are cool before placing the dough on them.
Enjoy baking and savoring these sweet and spicy gochujang cookies! If you have any other questions or need further assistance, feel free to ask. Happy baking!