Easy Chocolate Meltaway Cookies (2024)

Dreamy and soft chocolate meltaway cookies made in one bowl are the love child of meltaway cookies and chocolate shortbread cookies.

Whether it’s my cocoa powder cookies or these meltaway cookies, having an easy chocolate cookie recipe is essential in any home baker’s repertoire.

This easy alternative to chocolate shortbread is made with just five ingredients and cocoa powder, without the need for chocolate chips. Everything comes together in one mixing bowl, creating soft cookies that melt in your mouth!

What is a Chocolate Meltaway?

A chocolate meltaway is a type of cookie that has a rich, chocolaty flavor and a texture that’s so tender, it seems to melt in your mouth as you eat it.

These cookies are typically made with a high ratio of butter and include cocoa powder for a deep chocolate taste, often enhanced with ingredients like coffee powder to intensify the chocolate flavor.

• ▢ 1 1/4 cup (185g) all-purpose flour,
• ▢ 1/2 cup Dutch-process cocoa powder, or regular unsweetened cocoa powder
• ▢ 1 tsp instant coffee powder
• ▢ 200 g (1 cup) unsalted butter, softened at room temperature
• ▢ 3/4 cup powdered sugar

• In a medium-sized mixing bowl, sift together the flour and cocoa powder. Whisk through the coffee powder and set aside.

• Prepare either a stand mixer with the paddle attached or a large mixing bowl with an electric hand beater.

• Add softened butter to the large mixing bowl and beat on low speed until it breaks up and turns creamy about 15-20 seconds.

• Sift over powdered sugar and beat on medium-high speed for 1 minute.

• Scrape down the sides of the bowl with a rubber spatula.

• Add the flour and cocoa mixture and beat on low-medium speed for 30 seconds until well combined and a crumbly dough develops.

• Turn off the beaters and use your hands to gather the crumbly dough together to form a ball of cookie dough, pressing it down slightly to form a thick disc.

• Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes.

• 30 minutes before your dough is ready to come out of the fridge, preheat oven to 180ºC (356ºF) and line a baking sheet with parchment paper and set aside.

• Remove dough from fridge.

• Scoop out one level tablespoon of dough, weighing 20g (0.7oz), and roll it into a smooth ball.

• Place on lined sheet and using the palm of your hand, slightly flatten it into a domed/thick disc. Repeat process with remaining dough, leaving a 2-inch gap between each.

• Using a fork, press down the prongs into each cookie to create the indentation.

• Bake for 12-15 minutes until they look set and come away easily from the parchment paper. Do not over-bake as they will turn dry.

• Remove from oven and allow to cool on sheet for 5 minutes.

• Carefully transfer to a wire rack to cool completely.

• Enjoy!

• Store in a sealed container, at room temperature, for 4-5 days. Alternatively, store in the refrigerator for 1 week. Bring to room temperature if desired before enjoying.

• For further detailed storing instructions, refer to the blog post.

• Measure your ingredients correctly, especially the flour. Too much flour = hard, cakey cookies.

• Your butter must be softened at room temperature before beating it.

• Beat just the butter, before adding the powdered sugar, for 15-20 seconds until it’s broken up and creamy. This makes sure chunks of butter don’t fly out of your bowl when you beat it with the sugar.

• Your cookie batter will become crumbly in the final steps as it forms the dough. I recommend turning off your beater and bringing it together into a ball of dough using your hands.

• If your dough is too hard/cold to roll into cookies, let it sit at room temperature for 5-10.

• For consistent meltaways, weigh each cookie or use a tablespoon measuring spoon.