Gochujang Chocolate Crinkle Cookies
These crinkle cookies merge the fermented heat of gochujang with deep chocolate flavor in a single bite. The signature cracked surface forms when balls of dough rolled in powdered sugar expand in the oven, splitting the white coating to reveal the dark interior beneath. Gochujang, added in a modest amount, threads a low, lingering warmth and an umami undertone through the chocolate without announcing itself overtly. Most tasters sense something unexpected at the finish but cannot immediately name the source. The exterior sets into a thin, lightly crisp shell while the inside stays dense and fudgy, occupying the space between a brownie and a cookie. Using both cocoa powder and melted chocolate doubles the chocolate intensity, and a pinch of flaky sea salt on top before baking sharpens the boundary between sweet and spicy, making each subsequent bite as interesting as the first.
Adjust Servings
Instructions
- 1
Preheat the oven to 175C (350F) and line a tray with parchment.
- 2
Sift flour, cocoa, baking powder, and salt together in a bowl.
- 3
Cream butter and brown sugar, then mix in the egg and gochujang.
- 4
Stir in melted dark chocolate, then fold in the dry mix to form a sticky dough.
- 5
Portion into 20g balls and coat generously in powdered sugar.
- 6
Bake with spacing for 10-12 minutes, then cool completely on a rack.
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