Kirbie's Cravings

3 Ingredient Chocolate Meltaway Cookies (No Flour or Eggs)

These chocolate meltaway cookies melt in your mouth as you eat them. The cookies are just 3 ingredients and very easy to make. The cookies don’t require any flour or eggs. They store well and are great for gifting or bringing to a party.
a plate of chocolate meltaway cookies dusted with powdered sugar.

My meltaway cookies have been very popular recently and I’ve received many requests for a chocolate version. This version might be my favorite, but I also really love chocolate.


  • Semisweet Chocolate Chips
  • Butter
  • Cornstarch

Semisweet chocolate chips: Make sure you use semisweet chocolate chips because these will not work with milk chocolate or white chocolate. Don’t like chocolate? I also have an original version and a peanut butter version.

Butter: You can use unsalted or salted butter. If you like a little bit of salt taste in your cookies, use salted butter. The butter makes the cookies very buttery and keeps the chocolate from getting too firm when it cools.

Cornstarch: A little cornstarch is added to these cookies, which gives them structure and provides the melty sensation.

You can also dust the tops of the cookies with powdered sugar before serving. It’s completely optional. I think the cookies look nicer with powdered sugar, but it also makes the cookies sweeter.
a plate of cookies.

How to Make Chocolate Meltaway Cookies

The chocolate chips and butter are first melted together until a smooth batter forms. The cornstarch is then mixed in to thicken the dough. A cookie scoop is then used to scoop the dough onto a cookie sheet. The cookies are then ready to be baked.

Cookie Texture

These cookies have a crispy crunchy exterior and quickly dissolve in your mouth as you eat them. They taste buttery and chocolatey.
a stack of three meltaway cookies.

More Easy Chocolate Cookie Recipes

3 Ingredient Chocolate Meltaway Cookies

Servings: 15 cookies
Prep Time: 9 minutes
Cook Time: 6 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: American
These chocolate cookies have a crunchy exterior and melt in your mouth as you eat them, They are easy to make and just 3 ingredients.


  • 1 cup (182 g) semisweet chocolate chips
  • 3 tbsp (42 g) butter
  • 4 1/2 tbsp (36 g) cornstarch


  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • In a large microwave-safe mixing bowl, add chocolate chips and butter. Heat in microwave in 15-20 second intervals, stirring in between with a spatula, until you have a smooth melted chocolate batter. You can also melt the chocolate and butter on the stove using the double boiler method.
  • Stir in the cornstarch until it is completely and evenly incorporated into the batter and no streaks of cornstarch remain. Adding the cornstarch should also thicken the mixture.
  • Using a 2 tsp cookie scoop, scoop cookie mixture and release onto prepared cookie sheet, spaced 1 inch apart. The batter should be thick enough that it won't spread out on its own. Very gently smooh just the surface of the cookies (be careful not to flatten the cookies) either with the back of a metal spoon or your fingers. If the batter is sticking to you, you can slightly dampen your fingers or the spoon before smoothing.
  • Bake cookies for about 6 minutes or until the batter looks dry and the cookies have small cracks on the surface. Let cookies cool and set on the cookie sheet before removing them with a cookie spatula. If desired, you can dust the tops with powdered sugar before serving.


  • Make sure to use semisweet chocolate chips. The cookies will not set with milk or white chocolate.
  • If you like salt flavor in your cookies make sure to use salted butter.
  • I used this 2 tsp cookie scoop.* 
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
  • Nutrition estimate does not include optional powdered sugar topping and is calculated with unsalted butter.


Serving: 1cookie, Calories: 86kcal, Carbohydrates: 10g, Protein: 0.03g, Fat: 6g, Saturated Fat: 4g, Sodium: 1mg, Fiber: 1g, Sugar: 6g, NET CARBS: 9

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

18 comments on “3 Ingredient Chocolate Meltaway Cookies (No Flour or Eggs)”

  1. Mine spread out. so disappointed

    • We’re sorry that happened! What kind of chocolate did you use? Semisweet works best – if you use milk chocolate, the cookies won’t set right. If you used the right chocolate, was your dough very soft when you scooped it? It should be thick enough to hold its shape. These are just a couple of ideas of what might have gone wrong – if you can give us more details, maybe we can figure it out.

  2. I made the lemon meltaways and they came out perfect. I had very high hopes for the chocolate meltaways and follow the recipe exactly. I had melted chocolate but it never thickened up. I kept adding more and more cornstarch. I was almost up to a cup and the recipe says 4 1/2 tbs. Is that a misprint? I am now trying to figure out what to do with all this melted chocolate.

    • We’re sorry you had problems! The ingredient amounts are correct – are you sure you measured the right amount of chocolate and butter?Also what do you mean when you say it never thickened up? The mixture will not be the same consistency as the lemon meltaway cookies. Adding cornstarch will thicken the melted chocolate, but you will still have a batter not a dough, which is why the directions say batter. It should be a thick batter that you can scoop up and release onto the baking sheet and it won’t spread out much because it is thick.

  3. Hi, it’s Passover and I can’t use cornstarch. Can I use potato starch?
    If you don’t know, I’ll try and let you know.

  4. Can I use Arrowroot or tapioca flour in this recipe instead of cornstarch?

  5. Just made them and they spread out all over the place. Maybe I’ll try to refrigerate first?

    • When you scoop the cookie dough, it should be firm enough to hold a shape – if it’s really soft, you might want to chill the dough to firm it up first.

  6. Can this recipe be made using margarine instead of butter?

  7. Will dark chocolate work in this???

  8. How long can I store these and how?
    Have not made them yet but love the idea as a gift for a couple of people.

  9. I will try it and let you know how it turned out.