Gochujang Chocolate Crinkle Cookies
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Rolled thickly in powdered sugar, the dark chocolate dough cracks open as it bakes, leaving white crackled tops over deep brown seams.
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A small amount of gochujang (Korean fermented chili paste) adds gentle heat and a savory, fermented note after the sweetness without announcing itself. The texture lands between a brownie and a cookie: a thin crisp shell around a soft, fudgy middle.
Ingredients
Instructions
- 1
Preheat the oven to 175C and line the tray with parchment.
Plan the spacing before shaping because this dough spreads as it bakes, and crowded cookies will merge before the crinkle pattern sets.
- 2
Sift 150g flour, 25g cocoa powder, 4g baking powder, and 2g salt into a bowl.
Mix until the cocoa is evenly dispersed, with no dry lumps that could leave bitter streaks in the dough.
- 3
In another bowl, beat 80g butter with 110g brown sugar for about 2 minutes, until softer and slightly lighter.
Add the egg and 12g gochujang, then mix until the color looks even and no red streaks remain.
- 4
Add 60g melted dark chocolate only when it is no longer hot, so it does not loosen the butter too much.
Fold in the dry mixture just until no dry flour shows and the dough stays thick and sticky.
- 5
Chill the dough for at least 30 minutes, until it firms enough to portion cleanly.
Roll into 20g balls, then coat heavily in 50g powdered sugar so no dark patches show through before baking.
- 6
Arrange the balls with generous space and bake for 10-12 minutes.
Pull them when the edges look set but the centers are still slightly soft, then cool completely on a rack so the fudgy texture finishes setting.
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