- Sift together maida, whole wheat flour, and baking powder. Set aside.
- In a mixing bowl, cream together butter, powdered sugar, and Nutella until smooth.
- Add vanilla extract and mix. Gradually incorporate the sifted flour mixture.
- Add milk as needed to form a soft dough (do not over-knead).
- Preheat oven to 180°C (350°F).
- Scoop dough with a half-tablespoon measure, roll into balls, and flatten slightly.
- Arrange cookies on a parchment paper-lined baking tray.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Cool completely before storing in an airtight container.
- Calories:48 kcal25%
- Energy:200 kJ22%
- Protein:1 g28%
- Carbohydrates:6 mg40%
- Sugar:3 mg8%
- Salt:21 g25%
- Fat:2 g20%
Last Updated on 1 month by Neha Deshmukh
Nutella Cookies Recipe – Easy Maida & Whole Wheat Delight
Introduction
Oh, Nutella cookies! Is there anything more comforting? I remember first making these when my niece came to visit, and she immediately asked for seconds (and thirds!). They’re just…irresistible. This recipe is a little different because we’re using a mix of maida and whole wheat flour – it gives them a lovely texture and a tiny bit of wholesome goodness to balance out all that chocolatey deliciousness. They’re super easy to make, and honestly, the aroma while they bake is pure heaven. Let’s get baking!
Why You’ll Love This Recipe
These Nutella cookies are a winner for so many reasons! They come together quickly, needing just 10 minutes of prep time. The combination of maida and whole wheat flour creates a soft, chewy texture. And, of course, the star of the show – Nutella – makes them utterly decadent. Plus, they’re perfect for gifting, a quick afternoon treat, or just a little self-care moment with a cup of chai.
Ingredients
Here’s what you’ll need to whip up a batch of these delightful cookies:
- ¼ cup maida (all-purpose flour) – about 120g
- ¼ cup whole wheat flour – about 30g
- ⅛ cup unsalted butter – 30g
- 2 tablespoons Nutella – about 30g
- ⅛ cup powdered sugar – about 30g
- ¼ teaspoon baking powder – about 1g
- 1 to 2 tablespoons milk – 15-30ml
- ¼ teaspoon vanilla essence – about 1ml
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Maida (All-Purpose Flour) – Properties & Uses
Maida gives these cookies a lovely tenderness. It’s lower in protein than whole wheat, resulting in a softer bite. You can’t really substitute it 1:1, but if you’re avoiding maida altogether, see the gluten-free variations section below.
Whole Wheat Flour – Health Benefits & Substitution Options
Adding whole wheat flour brings a subtle nutty flavor and a bit more fiber. Don’t go overboard though, as too much can make the cookies dense. You can substitute with atta (Indian whole wheat flour) if you prefer!
Nutella – Brand Variations & Quality
Nutella is, well, Nutella! But you can experiment with other hazelnut spreads if you like. Just be aware that the flavor and texture might vary slightly. I always go for the classic, though – it’s hard to beat.
Unsalted Butter – Temperature & Impact on Texture
Using unsalted butter lets you control the sweetness. Make sure it’s softened, but not melted! It should be easily pliable. This helps it cream together beautifully with the sugar and Nutella, creating a light and airy texture.
Baking Powder – Freshness & Activation
Baking powder is what gives these cookies their lift. Make sure yours is fresh (check the expiration date!). You can test it by adding a little to hot water – it should fizz.
Vanilla Essence – Types & Flavor Profiles
Vanilla essence adds a lovely warmth. You can use vanilla extract too, or even a tiny scrape of a vanilla bean if you’re feeling fancy!
Step-By-Step Instructions
Alright, let’s get to the fun part!
- First, in a bowl, sieve together the maida, whole wheat flour, and baking powder. This ensures everything is nicely combined and prevents lumps. Set this aside for a moment.
- In a separate mixing bowl, cream together the softened butter, powdered sugar, and Nutella. Beat it until it’s light and fluffy – this takes a couple of minutes.
- Add the vanilla essence and mix well. Now, gradually add the sieved flour mixture to the wet ingredients.
- Add milk, one tablespoon at a time, until a soft dough forms. Don’t over-knead it! We want tender cookies, not tough ones.
- Preheat your oven to 180°C (350°F).
- Now, scoop out about half a tablespoon of dough, roll it into a ball, and gently flatten it slightly.
- Place the cookies on a baking tray lined with butter paper, leaving a little space between each one.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the tray before transferring them to an airtight container. This is crucial – they’re fragile when warm!
Expert Tips
A few little secrets to cookie perfection!
Achieving the Perfect Cookie Texture
Don’t overmix the dough! Overmixing develops the gluten, resulting in tough cookies.
Preventing Cookies from Spreading
Chilling the dough for 15-20 minutes before baking can help prevent excessive spreading.
Working with Nutella – Tips & Tricks
Nutella can be a little sticky. Using a cookie scoop helps with portioning and prevents the dough from sticking to your hands.
Variations
Want to switch things up? Here are a few ideas:
Vegan Nutella Cookies
Substitute the butter with a vegan butter alternative and ensure your Nutella is vegan-friendly (some brands aren’t!).
Gluten-Free Nutella Cookies (Flour Alternatives)
Use a gluten-free all-purpose flour blend instead of maida. A blend with xanthan gum works best.
Spice Level – Adding a Hint of Cinnamon or Nutmeg
A pinch of cinnamon or nutmeg adds a lovely warmth. About ¼ teaspoon is perfect. My grandma always added a tiny bit of cardamom – it’s delicious!
Festival Adaptations – Gifting & Presentation Ideas for Diwali/Christmas
Package these cookies in pretty boxes or tins for Diwali or Christmas gifts. Tie a ribbon around them and add a handwritten tag for a personal touch.
Serving Suggestions
These cookies are amazing with a glass of cold milk, a cup of masala chai, or even a scoop of vanilla ice cream. They’re also perfect for a little afternoon pick-me-up.
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well – just place them in a freezer-safe container for up to 2 months.
FAQs
Got questions? I’ve got answers!
What type of flour is best for these cookies?
A combination of maida and whole wheat flour works best for texture. But you can experiment with different flours!
Can I use a different chocolate spread instead of Nutella?
You can, but the flavor will be different. Nutella has a unique hazelnut flavor that’s hard to replicate.
How do I prevent my cookies from sticking to the baking tray?
Always use butter paper or a silicone baking mat.
Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days.
What is the best way to store these cookies to keep them fresh?
An airtight container is key! This prevents them from drying out.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
