Air Fryer Chocolate Chip Cookies

Air fryer chocolate chip cookies are classic chocolate chip cookies baked in an air fryer. These buttery cookies are soft and chewy on the inside and toasted on the outside.

In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now.

Step 1:  

In a large mixing bowl fitted with paddle attachment, cream the butter with the light brown and granulated sugars on medium speed for 2 - 3 minutes until light and well combined. On low mix in the egg and vanilla extract until smooth and well combined.

Step 2:  

Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips. Reserve about ¼ cup (43 g) for topping the cookies right before baking or in this case, air frying.

Step 3:  

Cut (16) 2.5 inch squares of parchment paper, one for each chocolate chip cookie dough ball.  If you have parchment paper designed for air frying, you can skip this. Make sure the parchment paper has holes in it. Otherwise, I recommend cutting the parchment paper squares.

Step 4:  

Scoop about 2 tablespoons (30 g) of cookie dough onto each square of parchment paper. Top with the reserved chocolate chips. Place about 4 - 6 cookie dough balls into a cold air fryer basket. This will depend on the size air fryer you have. Do not preheat the air fryer.

Step 5:  

Set the air fryer to 300 F (160 C). Bake the cookies in the air fryer for 6 - 8 minutes or until your preferred doneness. 6 minutes gives a slightly underbaked cookie that’s lightly toasted on the outside. 8 minutes gives a soft and slightly chewy cookie with a more toasted exterior.

Step 6:  

Cool the fried chocolate chip cookies inside the air fryer (turned off) for 3 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!

Step 7:  

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