Air Fryer Chocolate Chip Cookies Recipe
Air fryer chocolate chip cookies are classic chocolate chip cookies baked in an air fryer. These warm and buttery chocolate chip cookies in an air fryer are soft and chewy on the inside and toasted to crispy perfection on the outside. What I love most about these no chill air fryer cookies is they are ready to enjoy in about 15 minutes.
Equipment
- 1 air fryer
- 1 parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1½ teaspoons vanilla extract
- 1 large egg, room temperature
- 1 cup (170 g) semi sweet chocolate chips
Instructions
- In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- 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.½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 1½ teaspoons vanilla extract , 1 large egg, room temperature
- 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. Set the cookie dough aside or cover and place in the fridge while you prepare the parchment paper for the air fryer.1 cup (170 g) semi sweet chocolate chips
- 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. 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.
- 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.
- 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! I recommend using a spatula to scoop under the parchment paper rather than scooping under the cookie itself.
Notes
Store: Place chocolate chip cookies in an airtight container. Store at room temperature for up to 3 days. If you would like to store the cookies for longer, I recommend freezing them.
Make sure there is good air flow. In order for the cookies to bake properly in the air fryer, it is important for the air inside the air fryer to move freely. Make sure to use parchment liners designed for air frying (with holes) or use the suggested parchment paper squares.
Do not preheat the air fryer with only parchment paper inside. Without the weight of the cookie dough on the parchment paper, the circulating air can cause the parchment paper to fly up into the heating element and potentially catch fire.
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