Olive Oil Gochujang Cookies

10 minutes + 2 hours to chill 11-13 minutes 23 minutes + 2 hours to chill

Makes 1-2 dozen cookies

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This cookie recipe from the New York Times’ Eric Kim intrigued me...

and shortly after reading I learned that Choi’s, our favorite kimchi producer, had introduced their own version of the fermented Korean chili paste called gochujang. So I made a few changes, including using extra virgin olive oil instead of butter of course, and used whole wheat flour to offset the inescapable fact that these are cookies.

What You'll Need

Ingredients

1 tablespoon + scant 1/2 cup Madre Terra extra virgin olive oil, divided
2 tablespoons Okinawan brown sugar
1 1/2 tablespoons Choi's gochujang
1 cup raw cane sugar
1 egg
3/4 teaspoon Havsnø kosher salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups whole wheat flour

Equipment

1 small mixing bowl
2 medium mixing bowls
Cookie sheet
Wire rack
Measuring cup
Measuring spoons

What you'll have to do

Step 1

Mix together 1 tablespoon olive oil, 2 tablespoons Okinawan sugar, and 1 1/2 tablespoons gochujang and set aside.

Step 2

Blend scant 1/2 cup olive oil and 1 cup cane sugar thoroughly, then stir in the egg, 3/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/4 teaspoon cinnamon.

Step 3

Mix together 1/2 teaspoon baking soda and 1 1/2 cups flour, fold it into the olive oil mixture, and refrigerate the dough for a few hours if possible.

Step 4

Let dough come to room temperature, and add small spoonfuls of gochujang mixture, swirling it in without mixing completely so streaks of red are still visible.

Step 5

These cookies will spread a lot, so use a 1 oz scoop (or a spoon to make balls slightly smaller than walnuts) to drop the dough onto a cookie sheet, and give plenty of room. Bake at 350F for 11-13 minutes or until beginning to brown, then transfer to a wire rack and let cool completely.