Fudgy Nutella & Sea Salt Cookies and Dark Chocolate Gingersnaps

This weekend was filled with Holiday parties, Christmas shopping (I finally started!), and baking! Every Christmas, my best friend and I get together at least once (let’s face it, we love food and baking so we try to do it as often as possible) and bake all day long. So yesterday was our first bake-a-thon and we decided to try out some new recipes – Fudgy Nutella Sea Salt cookies and Dark Chocolate Gingersnaps. I found both of them while browsing Pinterest a few weeks ago (yes, I’m a Pinterest addict).

We started off with the Nutella cookie recipe because it had to chill in the freezer for 10 minutes. The recipe only makes 12 – 14 cookies, which is clearly not enough, so we decided to multiply it by 6. For anyone who decides to try this recipe and wants to make 6 dozen cookies, buy two of the big containers of Nutella (I think they are 26 oz. each). You need a total of 6 cups, which is 48 oz. so the two containers will give you 52 oz. This recipe was very easy to follow – there are only 5 ingredients (nutella, brown sugar, egg, flour and sea salt) and all you do is combine the first 4 and then add the sea salt after the cookies are baked. I suggest using a stand mixer to mix the ingredients together, especially if you are thinking about multiplying the recipe. The dough gets very thick and fudgy with the Nutella and flour and the hand mixer we had could not stand up to it. Once all of the ingredients were mixed together, we chilled the dough in the freezer for 10 or 15 minutes (we didn’t really time it) and then made 1-inch balls on our ungreased cookie sheets. When it was time to bake, we put them in the oven at 350 for 10 minutes, but we discovered that they needed more time because they looked a little too fudgy in the middle. On average, we left each tray in the oven for about 12 minutes. Once they were done, we took them out of the oven and sprinkled sea salt on them. We then waited impatiently for them to cool…

Results: Deliciously chocolatey & chewy (almost like a brownie) and I love the combination of sweet and salty! I would definitely make these cookies again, especially because its such a simple and quick recipe that you can enjoy right away!

Nutella

Next up were the Dark Chocolate Gingersnaps. This recipe had a more extensive list of ingredients, but overall, it was very easy to follow and pretty quick to whip up a batch… or two or three. Because this recipe only made 24 cookies, we multiplied it by 3 so, again, we would have 6 dozen cookies. I don’t really have any suggestions as far as this one goes. As I said, it was really easy to follow and we didn’t modify anything. We baked them for exactly 14 minutes, just as the recipe instructed, and they were perfect. The only thing we left out was the powdered sugar at the end. The cookies were going straight into containers and we didn’t want them to get messy, so we figured we would sprinkle powdered sugar over top when we serve them.

Results: Very gingery with just a hint of chocolate! I will have to try these alongside regular gingersnaps (I will be making my standard gingersnap recipe this weekend) and see how different they taste from one another. Again, although there were more ingredients, it was still a simple recipe that can be made in less than an hour.

DarkChocoGingerSnaps

So, if you’re looking for some different types of cookies this holiday season, I highly recommend trying one or both of these recipes! They turned out great, were very easy to make, and did not involve a lot of time.

Go get your holiday baking on (or eating, whichever you prefer :))!

Stay Curious! xo…Alane

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2 thoughts on “Fudgy Nutella & Sea Salt Cookies and Dark Chocolate Gingersnaps

    1. acuriouslychiclife Post author

      The Nutella ones are on the sweeter side, but the salt brings them down a bit. And I think I added a bit too much ginger to the ginergsnaps because those were pretty sweet. I don’t like things that are too sweet either, so I just never added powdered sugar on top!

      Reply

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