Korean-Inspired Chocolate Chip Cookie


Korean-Inspired Chocolate Chip Cookie

Gochujang Chocolate Chip Cookie: A Spicy Twist on a Classic

In Korean cuisine, bold flavors and unique combinations are celebrated. This Korean-inspired chocolate chip cookie takes the beloved American treat and infuses it with a touch of Korean flair. The addition of gochujang, a spicy fermented chili paste, adds a subtle heat that perfectly complements the sweetness of the chocolate chips. Get ready to experience a delightful fusion of flavors!

Jan Dec

20 minutes

10-12 minutes

30-32 minutes

This recipe makes approximately 24 cookies


Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free

Wheat, Milk, Eggs

Gluten-free, Vegan, Dairy-free, Egg-free, Paleo


While the original American chocolate chip cookie is known for its classic combination of butter, sugar, and chocolate chips, this Korean-inspired version introduces gochujang, a staple ingredient in Korean cuisine. The gochujang adds a hint of spiciness and depth of flavor, giving the cookie a unique twist that sets it apart from the traditional recipe. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.


  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 9g, 5g
  • Carbohydrates (total, sugars): 24g, 16g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.2g


  1. 1.
    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 2.
    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. 3.
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and gochujang paste.
  4. 4.
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. 5.
    Fold in the chocolate chips until evenly distributed throughout the dough.
  6. 6.
    Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. 7.
    Bake for 10-12 minutes, or until the edges are golden brown. The centers may appear slightly undercooked, but they will firm up as the cookies cool.
  8. 8.
    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

  • Gochujang paste — Gochujang can vary in spiciness, so adjust the amount according to your preference. Start with 2 tablespoons for a mild heat, and add more if desired.
  • Chocolate chips — Use high-quality chocolate chips for the best flavor. Dark chocolate chips work well with the spicy kick of gochujang.

Tips & Tricks

  • For an extra burst of flavor, sprinkle a pinch of sea salt on top of each cookie before baking.
  • If you prefer a milder spice level, reduce the amount of gochujang paste or substitute it with a milder chili paste.
  • Allow the cookies to cool completely before storing them in an airtight container to maintain their texture and freshness.
  • Experiment with different types of chocolate chips, such as white chocolate or a mix of dark and milk chocolate, to customize the flavor.
  • Serve these cookies warm with a scoop of vanilla ice cream for a delightful dessert.

Serving advice

Serve these Korean-inspired chocolate chip cookies as a sweet treat alongside a cup of hot tea or coffee. They are perfect for sharing with friends and family or enjoying as a comforting snack.

Presentation advice

Arrange the cookies on a decorative platter or place them in a lined basket for a casual and inviting presentation. Dust them with powdered sugar for an extra touch of elegance.