Step 1

Cream butter and sugars together until light and fluffy.

Step 2

Mix in egg, gochujang, and vanilla extract.

Step 3

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.

Step 4

Gradually add dry ingredients to wet ingredients. Fold in chocolate chunks.

Step 5

Chill dough in fridge for 30–60 minutes.

Step 6

Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.

Step 7

Scoop dough into balls and place on baking sheet.

Step 8

Bake 9–11 minutes until edges are set but centers are soft.

Step 9

Cool on pan for 5 minutes, then transfer to rack to cool completely.