Air Fryer Chocolate Chip Cookies
Why this recipe works
- Fast small-batch baking: The air fryer bakes the cookies quickly in batches, making them practical when you want warm cookies without heating a full oven.
- Soft centres, crisp edges: Brown sugar, brief chilling and air circulation help the cookies stay tender in the middle while the edges turn lightly golden.
- Simple dough method: The dough uses a straightforward creaming and folding method, with no specialist baking equipment beyond the air fryer.
Get the most out of this recipe
Timing notes
- Chill before shaping: A short chill firms the dough so the cookies hold their shape better in the air fryer basket.
- Let them set: The cookies will look soft when they come out; resting for a couple of minutes allows the centres to finish setting.
Texture tips
- For defined edges: Keep the dough balls slightly flattened and well spaced so hot air can circulate around each cookie.
- Avoid dry cookies: Remove the cookies when the edges are lightly golden but the centres still look soft, as they continue to firm as they cool.
Make-ahead tips
- Make the dough ahead: The dough can be chilled in advance, then shaped and air fried when you want freshly baked cookies.
- Refresh before serving: Warm cooled cookies in the air fryer at 160°C (320°F) for a few minutes to bring back a just-baked texture.
- Freeze baked cookies: Cool completely, freeze airtight, then thaw at room temperature before reheating.
Equipment you'll need
Ingredients
Instructions
- In a bowl, whisk the butter with the light brown sugar and caster sugar until smooth and slightly paler. Whisk in the egg and vanilla extract until glossy and well combined.
- Add the plain flour, bicarbonate of soda and fine sea salt, then mix just until no dry flour remains. Fold in the dark chocolate chips.
- Chill the dough for 10 minutes so it firms up for air frying. Meanwhile, preheat the air fryer to 160°C (320°F).
- Roll the dough into 16 balls and flatten each slightly. Working in small batches, air fry for 7 to 9 minutes until lightly golden at the edges and still soft in the middle.
- Leave the cookies to sit for 2 minutes so they set, then lift out and cool a little before eating warm. Repeat with the remaining dough.
Recipe notes
Tips
- Keep batches small and spaced out so the hot air can circulate, which helps the edges crisp up.
- The cookies will look slightly underdone when they are ready; they finish setting as they cool for a couple of minutes.
Substitutions
- Replace dark chocolate chips with milk chocolate chips for a sweeter cookie.
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 4 days
- Cool completely, then store airtight. To reheat, warm cookies in the air fryer at 160°C (320°F) for 2 to 3 minutes. Freeze baked cookies for up to 2 months and thaw at room temperature before reheating.
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Recipe overview
- Servings: 16 pieces
- Total time: 27min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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