Air fryer recipe · Desserts & Bakes
Air Fryer Chocolate Chip Cookies
Gooey-centred cookies with molten chocolate pools and lightly crisp golden edges from the air.
- 16 minTotal time
- 160°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 425kcal
- 5.2 gprotein
- 48.7 gcarbs
- 23.9 gfat
- 2.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Plain flour1.25 cups
- Butter, softened1/2 cup
- Brown sugar1/2 cup
- Egg1
- Chocolate chips3/4 cup
Method
Cream the base
Beat the softened butter and brown sugar together until pale and fluffy, about two minutes. This whips tiny air pockets into the fat, which keeps the baked cookies light and tender in the middle rather than dense and heavy.
Add egg and flour
Beat in the egg until fully combined, then fold in the flour with a pinch of salt. Stop the moment no dry streaks remain, because working the flour too much builds gluten and gives you tough, cakey cookies.
Fold in chocolate
Stir most of the chocolate chips through the dough, saving a small handful. Press those reserved chips onto the tops of the dough balls later, which gives them that bakery look with visible pools of chocolate on top.
Shape and chill
Roll the dough into golf ball sized portions and flatten each one slightly. Chill them for ten minutes before cooking, as cold dough spreads slowly and evenly instead of melting into thin, greasy puddles.
Air-fry until set
Line the basket and space the cookies well apart as they spread. Air fry at 160°C for 9 min until the edges are golden but the centres still look soft. Let them cool in the basket, where the trapped heat finishes setting them.
