Name: Air Fryer Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 1 ½ cups (188g) all-purpose flour; ½ teaspoon salt; ½ teaspoon baking soda; 1/4 tsp baking powder; ½ cup (113g ) unsalted butter, softened; ½ cup (100g) soft brown sugar; ½ cup (100g ) granulated sugar; 1 large egg; 1 teaspoon vanilla paste; 1 cup (170g) semi-sweet chocolate chips or chocolate chunks

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These air fryer chocolate chip cookies are so delicious and easy. They’re crispy on the outside and a little gooey and delicious on the inside.

This method is perfect if you want fresh baked cookies without heating your kitchen with a hot oven.

birds eye view of chocolate chip cookies.

About this air fryer cookie recipe

Easy to make – The chocolate chip cookie dough is super easy to whip together, especially if you have an electric mixer to beat the butter and sugars.
Full of chocolate – I like to add chocolate chips and chopped chocolate for extra flavor and texture.
Make in advance and freeze. The cookie dough balls can be frozen for future baking, so you can have a fresh cookie whenever you like.

Ingredients

The total amounts for these chocolate chip air fryer cookies are listed in the printable recipe card below, but here is a rundown of what you will need:

Butter – This can be salted or unsalted butter.
Brown sugar – helps bring moisture to the cookie and makes chewy cookies.
Granulated white sugar – gives slightly crispy edges
A large egg – for structure
Vanilla paste or vanilla extract – flavor-enhancing
All-purpose flour – The base of the cookie dough
Baking soda and baking powder – bring the rise
Salt – for flavor
Chocolate chips and/or chocolate chunks

Equipment

An electric hand mixer or a stand mixer with a paddle attachment is best for creaming the butter and the sugars together.

Method

Whisk together the flour, baking soda, powder, and salt in a small bowl. Set the dry ingredients aside.

In a large mixing bowl, beat the butter and sugars together with an electric mixer until light and creamy.

Beat in the egg and the vanilla.

Add the flour mixture to the wet ingredients.

Stir them with a rubber spatula or wooden spoon until mainly all combined, but with a few streaks of flour remaining.

Stir through the chocolate.

Air frying

Lightly grease an air fryer basket, then line it with parchment paper. If you’re not using air fryer-specific parchment paper, you’ll need to cut some holes in the parchment paper to allow the air to circulate better.

Fold a piece of parchment paper into a small square, then cut off one corner. Unfold it, and it should have multiple holes. Ensure the paper is smaller than the air fryer basket to allow maximum airflow.

Use a cookie scoop, scoop around 1 ½ tablespoons of dough per cookie, and roll it into a ball.

Space the cookie dough balls around 1 ½ inches apart in a single layer in the air-fryer basket. Add enough cookie dough balls to hold down the parchment paper so it doesn’t fly around when baking. If it flies around, it will ruin the cookies’ shape, potentially touch the heating elements, and burn.

Alternatively, weigh the parchment paper down with metal cutlery or similar.

Bake the cookies at 325°F/160°C for around 9-10 minutes until golden brown. The cooking time will depend on your air fryer. Press a few extra chocolate chips into the top of the cookies.

Let the cookies cool in the air fryer basket for 5 minutes to firm up before removing and placing them on a wire rack to cool further. The insides will be much less cooked then the outside, so they need time to firm.

These make such an easy dessert. Add a scoop of vanilla ice cream between two cookies and make an ice cream sandwich!

Storing

The baked cookies can be stored in an airtight container at room temperature for up to a week or frozen for 2-3 months.

Unbaked cookie balls can also be frozen for up to three months in a freezer bag or sealed container. Freezing the balls of dough means you can enjoy cookies any time!

Yield: 16