Flourless Milk Chocolate Meltaway Cookies

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


  • 1 and 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder (use high quality for optimal taste)
  • 1/4 teaspoon salt
  • 1 to 2 LARGE egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate chips.


  1. Preheat 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.

  2. In a large bowl, whisk together the powdered sugar, cocoa powder and salt.

  3. 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.
  4. 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.

  5. 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)

  6. Bake for 6-8 minutes or until the tops become glossy and they begin to crack.

  7. Let the cookies cool completely on the cookie sheet before removing with a metal spatula.

  8. Store the chocolate cookies in an airtight container at room temperature for up to 3 days.