Easy Chocolate Meltaway Cookies
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These Easy Chocolate Meltaway Cookies are pure bliss! Buttery, tender, and made with only 5 ingredients. Ready in just 15 minutes, they melt in your mouth like chocolate shortbread and deliver the perfect balance of rich cocoa and delicate sweetness.
Zero Willpower Required.
Light, buttery, and full of deep chocolate flavor, these cookies are the ultimate melt-in-your-mouth treat. Simple to make, beautifully delicate, and always a hit for chocolate lovers everywhere. Sam x
5 Ingredients Only – quick, classic, and pantry-friendly
Soft & Buttery – tender texture that literally melts away
Rich Cocoa Flavor – no chocolate chips needed for decadence
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Easy Chocolate Meltaway Cookies
Buttery, chocolatey, and melt-in-your-mouth soft. These 5-ingredient Chocolate Meltaway Cookies bake in 15 minutes for the perfect quick sweet treat.
Ingredients
Method
- 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.
Nutrition
Notes
Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Store them in a single layer or separate layers with parchment paper to prevent sticking.
Freeze: Arrange cookies in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or airtight container for up to 3 months.
Thaw: Leave at room temperature for 30–60 minutes, or enjoy slightly chilled for a firmer texture.
One of my favourite cookies! They’re so delicious. I’ve come back here for the recipe to make a big batch. Already imagining the yumminess
Thank you so much Prarthna!
It would be nice if you put the number of tablespoons for the butter. Not just in grams.
I totally understand as tablespoons can be handy, but I list butter in grams for accuracy since weight gives the most consistent results (especially for baking, where measurements can really affect texture). If it helps, 113g of butter is about 8 tablespoons or one stick of butter in the U.S. I might start adding both in future recipes to make things a bit easier for everyone. Thanks LuAnn 🙂
Did just half the recipe. Easy to make, with just a few ingredients I always have on hand. And very tasty.
Hi Kelly, thanks for sharing your experience! It’s great to hear that halving the recipe worked out well and that you found it tasty and easy to make with pantry staples. Thanks, Sam 🙂
I followed the directions exactly. I even weighed each ball of dough to make them exact. They were a complete flop. I wish they had turned out. The reviews were great. Oh well thanks anyway
Hi Jyes, I’m really sorry to hear that the recipe didn’t turn out as expected. It sounds like you put a lot of effort into making sure everything was precise, so I appreciate your diligence. Sometimes baking can be a bit unpredictable, but if you’d like to give it another try, I’m here to help troubleshoot any issues you might have had. Thank you for giving the recipe a shot, and please don’t hesitate to reach out for more assistance! Kindest, Sam
They came out delicious and thank you
Hi Shelley, I’m so happy to hear you made and enjoyed these cookies! Thanks for sharing 🙂
The chocolate flavor is lovely, dark and deep. These were fabulous and easy with a 1:1 GF flour blend and a cookie dough scoop! They’re the closest thing to a GD shortbread I’ve found in the decade since I learned I’m wheat intolerant. Thank you for this recipe, I’m about to make them for the second time now!
Hi Mel, thanks so much for your wonderful review of these chocolate meltaway cookies. I’m so happy you made and enjoyed them 🙂 It’s also great to hear that they worked well with the 1:1 GF flour blend. Thanks for sharing and I hope you continue loving each new batch you make! Sam x