Is there any one in this world who doesnt like Nutella??? If at all, stay away from them. No one should come between you and your jar of Nutella....From cheese cakes to cookies, i dont think there is anything that you cannot make with this tub of heaven. Today,i have made an eggless version of these cookies with just about few basic ingredients and is perfect for that quick tea time snack!
Lets get baking!!
First and foremost, we need to have room temperature unsalted butter. I kept mine out for an hour or so and since temperature is in 80's today here in Boston, it came very fast to room temperature. Start by preheating your oven at 350 F(180 C).
Take 4 tbsp butter and 6 heapful tbsp nutella(which was also at room temperature and not directly out of refrigerator) and mix them well. Butter becomes almost invisible and all you see is a creamy mixture.
Next sift 3/4th cup of whole wheat flour or all purpose flour(mine got over) and 1/2 tsp baking powder into the mixture. (If you plan to add egg, crack one egg at this point before adding flour, mix and no need of adding baking powder).
I have added one 1tsp instant coffee powder but its completely optional. Mix well, if the batter looks dry add some milk into it. This batter will be little sticky and if you feel its too sticky to hold, just add some flour.
With the help of a spoon or ice cream scoop for even shape place it in a baking tray lined with parchment paper or foil. (My ice-cream scoop is missing.....) Remember again, batter will be slighlty sticky, no need to worry.
Gently press with a fork and bake around 11-13 minutes, depending upon your oven temperature. Allow the cookies to cool in baking tray for another 5 minutes and in a wire rack for few more minutes. As it cools, it hardens and gets crunchier. These cookies arent very sweet, nutella provides the sweetness, taste the batter for sweetness and add some sugar or condensed milk accordingly.
Enjoy with your hot cuppa tea or coffee!!