Air Fryer Chocolate Chip Cookies (Printable)

Soft, chewy chocolate chip cookies baked quickly in an air fryer for a small batch of sweet treats.

# What You Need:

→ 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

# Directions:

01 - Whisk together flour, baking soda, and salt in a small bowl.
02 - In a separate bowl, cream the softened butter with brown and granulated sugars until light and fluffy.
03 - Mix vanilla extract and egg yolk into the creamed butter and sugars until fully combined.
04 - Gradually add dry ingredients to the wet ingredients, stirring until just incorporated.
05 - Fold the semisweet chocolate chips gently 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 balls of dough and place them spaced evenly on the parchment paper.
09 - Air-fry for 7 to 8 minutes until edges are golden and centers are set.
10 - Allow the cookies to cool in the basket for 5 minutes before transferring to a rack to cool completely.

# Expert Advice:

01 -
  • No waiting for the oven to preheat means cookies in under twenty minutes from start to finish.
  • The small batch keeps you from eating a dozen warm cookies in one sitting, though no judgment if you do.
  • They bake up with crispy edges and soft centers, just like the full-size version but faster.
02 -
  • Do not skip the preheat, even though it is quick. Cold air fryers make cookies that spread unevenly and bake with pale, undercooked centers.
  • Watch the cookies closely in the last two minutes. Air fryers vary in heat, and the difference between golden and overdone can be thirty seconds.
  • Let them cool for the full five minutes before moving them. I rushed once and ended up with broken cookies stuck to the parchment.
03 -
  • Cream the butter and sugars longer than you think you need to. That extra minute of mixing makes the cookies lighter and more tender.
  • If you have a kitchen scale, weigh your flour for the most consistent results. Sixty grams is more reliable than half a cup measured by volume.
  • Save any leftover dough in the fridge for up to three days, then bake fresh cookies whenever the craving hits.
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