Double Chocolate Meltaways
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Indulge in a chocolate lover’s dream with these Double Chocolate Meltaways! With a rich chocolate base and extra chocolate chips folded into the dough, these cookies are rolled in powdered sugar for a truly melt-in-your-mouth experience. Perfectly soft and satisfying, they’re a delicious treat for any occasion!
Double Chocolate Meltaways Recipe
If you’re a chocolate lover, these double chocolate meltaways will be your new favorite cookie! With their buttery, melt-in-your-mouth texture and double dose of chocolate, these cookies are a must-have for any occasion.
The combination of semi-sweet chocolate and cocoa powder gives them a rich, decadent flavor, while the powdered sugar coating adds the perfect finishing touch. These cocoa cookies are simple to make and even more satisfying to eat!
What are meltaway cookies?
Meltaway cookies are soft, delicate cookies known for their tender, crumbly texture that practically “melts away” in your mouth. They’re typically made with a mix of flour and cornstarch, which gives them a unique, light texture. These cookies are often flavored with extracts like vanilla, lemon, or peppermint and are perfect for festive occasions or as a simple sweet treat.
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Why do these meltaway cookies use cornstarch?
Cornstarch in cookies is key to giving these meltaway cookies their signature tender, melt-in-your-mouth texture. By softening the dough and adding a delicate crumb, it helps create a soft, crumbly structure that makes each bite light and airy, perfect for these delightful cookies!
How to store double chocolate meltaways
Store: Place cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
Freeze: These cookies freeze well without losing their texture. Place in a freezer-safe container or bag with parchment paper between layers, then label and freeze for up to 2 months. Thaw at room temperature before serving.
Best meltaway cookie recipes
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Double Chocolate Meltaways
Ingredients
- 226 g (2 sticks / 1 cup) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups (180g) all-purpose flour, scoop & leveled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch / cornflour
- 3/4 cup semi-sweet / dark chocolate chips
Instructions
- Preheat Oven & Line Tray: Preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper, set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
- Cream Butter & Sugar: Add softened butter and powdered to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula.
- Incorporate Dry Ingredients: Sift over the flour, cocoa powder and cornstarch into the mixture. Beat on low-medium speed for 30 seconds until a crumbly dough forms. Turn off the beaters and finish bringing the mixture into a dough with your hands of spatula.
- Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Shape Cookies: Scoop out 1 level tablespoon (25g / 0.9oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each. Optional: Press a few extra chocolate chips into the tops of the cookie balls before baking.
- Bake Cookies: Bake for 12-15 minutes or until the edges and middles are set.
- Cool: Let the cookies cool on the baking sheet for 10 minutes then transfer them onto a wire rack to cool completely. Enjoy!