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Easy Chocolate Meltaway Cookies

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This batch of Easy Chocolate Meltaway Cookies melts in your mouth just like chocolate shortbread. They’re made with 5 ingredients and bake in just 15 minutes!

Chocolate meltaway cookies stacked together in a pile on a white platter with a glass of milk behind.

Chocolate Meltaway Cookies Recipe

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!

The cookies stacked in a tall tower with cookies placed around the base next to a glass of milk.

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.

Ingredients need to make chocolate meltaways are all-purpose flour, powdered sugar, unsalted butter, instant coffee powder, and cocoa powder.

Essential Ingredients

The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this recipe!

  • Instant Coffee: Enhances the cocoa flavor and deepens the chocolate notes in cookies, making them irresistibly rich and robust.

Must Have Tools

For making the perfect chocolate meltaway cookies, it’s essential to have these Amazon affiliate tools at your disposal.

  • Cookie Scoop: Ensures all cookies are uniform in size for even baking.
Making chocolate meltaways.

Can I use Salted Butter Instead of Unsalted Butter?

Yes, you can use salted butter instead of unsalted butter in this recipe. Just keep in mind that this might slightly alter the flavor profile, enhancing the savory notes alongside the sweet and rich chocolate taste.

Expert Tips

  • Butter Temperature: Ensure your butter has softened to room temperature before starting.
  • Chilling is Crucial: Don’t skip chilling the dough; this step is key to preventing the cookies from spreading too much and helps intensify the flavors.
  • Uniform Size: Use a cookie scoop or measuring spoon to ensure all your cookies are the same size. This helps them bake evenly and finish at the same time.
  • Do Not Overbake: To keep the centers soft, remove the cookies from the oven when they are just set around the edges but still soft in the middle. They will continue to set on the baking sheet.
Chocolate meltaway cookie preparation.

How Do I Know When the Cookies are Perfectly Baked?

Chocolate meltaways are done when they are set and can be easily lifted off the parchment paper with the edges just beginning to firm up. They should still be soft in the center. Be careful not to over-bake them, as this will cause them to dry out.

Chocolate meltaway formation.

Day of Baking

Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including these chocolate meltaway cookies for afternoon tea!

Breakfast: Honey Fig Porridge

Morning Snack: Salted Chocolate Hazelnut Bark

Decadent Dessert: Banana Cake

Refreshing Sip: Homemade Almond Milk

A pile of the cookies on white platter with glass of milk behind.

How to Store Chocolate Meltaway Cookies

Store: Keep the cooled cookies in an airtight container at room temperature where they will stay fresh for up to 5 days.

Freeze/Thaw: For longer storage, freeze the cookies on a baking sheet before transferring them to a freezer-safe bag or container; they can be frozen for up to 3 months. Thaw at room temperature before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Chocolate meltaway cookies stacked together in a pile on a white platter with a glass of milk behind.

Easy Chocolate Meltaway Cookies

Samantha Pickthall
Easy Chocolate Meltaway Cookies with Cocoa Powder that melts in your mouth just like chocolate shortbread. With 5 ingredients and 15 minutes in the oven!
3.68 from 25 votes
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 45 minutes
Total Time 1 hour 20 minutes
Course cookies
Servings 25 cookies
Calories 98 kcal


  • 1 1/4 cup (185g) all-purpose flour, scoop & leveled
  • 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. 
  • 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.


Calories: 98kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 52mgPotassium: 36mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 5mgIron: 1mg
Tried this recipe? Let us know how it was!


  1. 4 stars
    Did just half the recipe. Easy to make, with just a few ingredients I always have on hand. And very tasty.

    1. 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 🙂

  2. 1 star
    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

    1. 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

  3. 5 stars
    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!

    1. 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

3.68 from 25 votes (22 ratings without comment)

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