Air Fryer Cookies
Why this recipe works
- Soft centres, crisp edges: The air fryer’s circulating heat sets the outside quickly while the middle stays tender if the cookies are removed while still slightly soft.
- Balanced cookie flavour: Light brown sugar adds moisture and caramel notes, while caster sugar helps create a cleaner sweetness and lightly crisp edge.
- Fast small-batch baking: Using the air fryer keeps the bake time short and avoids heating a full oven, making this practical for a quick dessert.
Get the most out of this recipe
Timing notes
- Let them set before moving: The cookies will be very soft when they first come out. A short rest on the tray helps the centres firm without losing their soft texture.
- Best served slightly warm: Serve once the cookies have set but are still warm enough for the chocolate to stay soft.
Common mistakes
- Do not wait for firm centres: The centres should still look soft when the edges are set; they continue cooking from residual heat as they cool.
- Leave space between cookies: Air circulation is essential in an air fryer. Crowding the tray can make the cookies spread unevenly and steam rather than crisp at the edges.
- Preheat for even baking: Starting with a hot air fryer helps the cookies set consistently from the beginning of the bake.
Ingredient notes
- Use softened butter: Softened butter blends smoothly with the sugars, helping the dough bake into a tender, even-textured cookie.
- Choose good dark chocolate chips: Dark chocolate balances the sweetness of the dough and gives a more pronounced chocolate flavour.
- Room-temperature egg helps: A room-temperature egg mixes more easily into the butter and sugar, giving a smoother dough.
Make-ahead tips
- Freeze baked cookies: Once fully cool, freeze the baked cookies in an airtight container, then thaw at room temperature when needed.
- Refresh before serving: To bring back a just-baked texture, warm thawed or stored cookies briefly in the air fryer at 150°C (300°F).
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 160°C (320°F) for 3 minutes. Line the air fryer tray with baking paper if your model allows, leaving space for air to circulate.
- In a mixing bowl, whisk the unsalted butter with the light brown sugar and caster sugar until smooth and slightly paler. Whisk in the egg and vanilla extract until glossy.
- Add the plain flour, bicarbonate of soda and fine sea salt, then fold with a spatula until a soft dough forms. Fold in the dark chocolate chips.
- Scoop the dough into 8 balls and arrange 4 at a time on the tray, well spaced, then lightly flatten each. Air fry at 160°C (320°F) for 7 to 9 minutes, until the edges are set and lightly golden but the centres still look soft.
- Leave the cookies on the tray for 3 minutes to firm up, then transfer to a rack or plate. Repeat with the remaining dough.
Recipe notes
Tips
- Keep the cookies slightly underbaked in the centre; they will continue to set as they cool, staying soft-centred.
- Bake in small batches with plenty of space around each cookie so the edges crisp rather than steam.
- If you are serving to pregnant people, young children, older people, or anyone immunocompromised, use pasteurised egg.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Dark chocolate chips with Mini chocolate chips for more even distribution through the dough.
Storage
- Refrigerate up to 4 days
- Store airtight at room temperature for 3 days or in the fridge for up to 4 days. To refresh, air fry at 150°C (300°F) for 1 to 2 minutes. Freeze baked cookies, then thaw at room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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