Home > Desserts > Flourless Milk Chocolate Meltaway Cookies Flourless Milk Chocolate Meltaway Cookies December 10, 2015 | 20 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Flourless milk chocolate meltaway cookies These flourless milk chocolate meltaway cookies are a pretty unique cookie, but they are such a fun change-up from your normal chocolate-chip cookie. They are ultra-sweet, very chewy, and overall delicious! These flourless milk chocolate meltaway cookies don’t have any flour in them and instead the base ingredients are cocoa powder and powdered sugar. So you can probably imagine just how rich they are 🙂 Since there are so few ingredients you want to make sure you use a high quality good cocoa powder as that will make all the difference! You’ll also want some good milk chocolate chips in these cookies. If you are worried about the sweetness, you can always substitute semi-sweet or dark chocolate chips. While I wouldn’t say these flourless milk chocolate meltaway cookies are difficult to make, they do tend to have a bit of variance. This is due to different ingredients (particularly different sized egg whites) and different altitudes. So to ensure you get the perfect crinkly chewy cookie, here are some tips: Measure carefully and precisely: make sure you completely level the measuring cups with the ingredients and get very exact measurements. Use only large egg whites. Add egg whites slowly. Start with just one egg white and mix for a while. If it’s not coming together, then add your next egg white. The dough is quite wet, but it should still be able to hold form into a loose cookie ball (as opposed to being straight liquid). If the dough is too dry, add that second egg white and if it is still too wet (the cookie dough is puddling on the tray instead of holding form, add a few more tablespoons of cocoa powder until you’ve got a thicker dough. Use parchment paper or a silpat liner: this is an absolute must or you won’t be able to get the cookies off the tray. Let the cookies cool on the tray completely before removing them to a plate: these cookies need time out of the oven to set up. If you pull them off too quickly, they’ll likely crumble. Give them about 5 minutes on the tray out of the oven and they’ll be great! Test your cookies! Before baking a whole batch and potentially being disappointed if they don’t turn out, try one cookie first. If you find it didn’t take form for how you wanted it (and how these cookies in the pictures look), you might just need another tablespoon or two of cocoa powder. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Flourless Milk Chocolate Meltaway Cookies 5 from 3 votes - Review this recipe Flourless Milk Chocolate Meltaway Cookies SAVE TO RECIPE BOX Print Recipe Flourless Milk Chocolate Meltaway Cookies 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flourless Milk Chocolate Meltaway Cookies Course Dessert Cuisine American Prep Time 15 minutes Cook Time 6 minutes Total Time 21 minutes Servings 18 cookies Author Chelsea Ingredients1 and 1/2 cups powdered sugar1/2 cup unsweetened cocoa powder (use high quality for optimal taste)1/4 teaspoon salt1 to 2 LARGE egg whites, at room temperature1 teaspoon vanilla extract1/2 cup milk chocolate chips. InstructionsPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silapt liner. Do not make these cookies without a lined tray.In a large bowl, whisk together the powdered sugar, cocoa powder and salt.Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems too thick, add another egg white.Fold in the chocolate chips. Chill in the fridge for 20 minutes. If the dough is too wet (it's quite wet, but should not be total liquid) add 1-2 additional tablespoons cocoa powder.Scoop the batter (exactly 1 full tablespoon of batter per cookie) onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit. (I only put 6 cookies per sheet)Bake for 6-8 minutes or until the tops become glossy and they begin to crack.Let the cookies cool completely on the cookie sheet before removing with a metal spatula.Store the chocolate cookies in an airtight container at room temperature for up to 3 days. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More Delicious Cookie Recipes: Soft and Chewy Macadamia Nut Cookies Almond Joy Thumbprint Cookies The BEST Half-Batch Chocolate-Chip Cookies
I am so intrigued by these cookies! That is a long time to beat but I love that melt-in-your mouth quality! Plus, with the fudge – you sold me : ) Reply
There’s no way I could hand beat for 15 minutes…lol…thank goodness for my Kitchen Aid! These look delicious! Reply
These melt in your mouth cookies sound incredible with the added fudge and worth the beating time! Love the crinkled tops:) Reply
Oh my gosh! So crackly! These look amazing. I really want to make these to see what the texture is like. Love how fudgy they are in the middle! Reply
These look fabulous, but I’m not a milk chocolate fan. Can a darker chocolate be substituted for the milk chocolate? Reply
I haven’t tried dark chocolate but I’m sure it would work just as well! Let me know of you try it and how it works out 🙂 Reply
Hi Chelsea, these cookies look delicious. I’m a big cookie fan and I’m going to have to give this recipe a try – I can’t resist the yummy chocolatey goodness. Pinned! Reply
My mouth is watering just thinking about these cookies melting in my mouth! What a fabulous recipe, Chelsea! Reply
Thanks so much for taking the time to comment and let me know 🙂 I’m so glad you liked them! Happy New Year Ann! Reply
is there a shelf life for these amazing cookies? i’m in the process of planning a big event and would like to make what i can prior to the event, to cut down on catering costs. If there is a shelf life, can you suggest what the best storage method would be as well as the expected storage time, making sure they look and taste like they were just made. Reply
Unfortunately not a great shelf life. I’d say they are best the day of or day after being made. Good luck with your event! Reply
I made these, and they are really great! They aren’t difficult to make, but I had to watch carefully when making them. I used egg whites from three very small eggs, which seemed good. But then I had to add another tablespoon of cocoa powder to stiffen it up. They scooped and baked as planned. I want to try next time with powdered coconut sugar so it’s refined sugar free. Fantastic recipe! Reply
Hey Chelsea: There is nothing like following the directions as written! I was not sure I could duplicate what you did so CAREFULLY did everything you said and they came out perfect! They are sooooo easy and soooo good – thank you so much! Glad I found you. hgz, b. Reply
These cookies look amazing, but when i tried it i used two eggs but it was really stiff hard to scoop and they never cracked. Any ideas on what i missed? They still tasted good but not the crackly melt in your mouth look yours have. Reply
