Air Fryer Chocolate Chip Cookies (Printable)

A fast and easy way to enjoy soft chocolate chip delights using an air fryer.

# Components:

→ Dry Ingredients

01 - 1/2 cup all-purpose flour
02 - 1/8 teaspoon baking soda
03 - 1/8 teaspoon salt

→ Wet Ingredients

04 - 2 tablespoons unsalted butter, softened
05 - 2 tablespoons brown sugar
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon vanilla extract
08 - 1 small egg yolk

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# Method:

01 - In a small bowl, whisk together flour, baking soda, and salt.
02 - In another bowl, cream the softened butter with brown and granulated sugars until light and fluffy.
03 - Mix in the vanilla extract and egg yolk until thoroughly combined.
04 - Gradually add the dry mixture to the wet ingredients, stirring until just combined.
05 - Gently fold the semisweet chocolate chips into the dough.
06 - Preheat the air fryer to 320°F for 2 minutes.
07 - Line the air fryer basket with parchment paper.
08 - Scoop tablespoon-sized portions of dough (approximately 6) onto the parchment, spacing them evenly.
09 - Cook the cookies in the air fryer for 7 to 8 minutes until edges are golden and centers are set.
10 - Allow cookies to cool in the basket for 5 minutes before transferring to a rack to cool completely.

# Expert Advice:

01 -
  • You get warm cookies in eighteen minutes total, no oven preheating required.
  • The small batch means you won't have dozens staring at you from the counter.
  • They come out perfectly soft in the center with crisp golden edges every single time.
02 -
  • Softening your butter to true room temperature makes all the difference, cold butter won't cream properly and you'll get dense cookies.
  • Don't overbake them, they look underdone when you pull them out but cooling firms them to perfection.
  • If your air fryer runs hot, check at six minutes to avoid crispy edges turning into burnt ones.
03 -
  • Press a few extra chocolate chips onto the tops of the dough balls right before air-frying for that bakery-perfect look.
  • If you only have a large egg, beat it and measure out about one tablespoon for the yolk substitute.
  • For thicker cookies, chill the dough balls for fifteen minutes before baking to slow the spread.
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