Gochujang cookies

I brown the butter first. Cocoa goes into the dough, chopped chocolate makes little pockets throughout, and the gochujang adds warmth and a little savory edge.

Method

1. Melt the butter over medium heat. Keep cooking, stirring or swirling the pan, until the milk solids turn golden brown and the butter smells nutty. Pour it into a bowl and let it cool until it is no longer hot and has thickened enough to beat with the sugars.
2. Beat the brown and caster sugars into the cooled butter. Mix in the egg, vanilla, and gochujang until evenly combined.
3. Stir in the flour, cocoa powder, baking soda, and salt just until no dry flour remains. Fold in the chopped chocolate, then chill the dough for 30 minutes.
4. Heat the oven to 180°C and line two baking trays. Divide the dough into 12 balls. Roll their tops in sesame seeds if using, then set them well apart on the trays.
5. Bake for 11–13 minutes, until the edges are set and the centers still look a little soft. Cool on the trays for 10 minutes before moving them.

Notes

Gochujang brands vary in sweetness and heat, so adjust that amount to taste too.