Air Fryer Chocolate Chip (Printable)

A fast method yielding soft, chewy chocolate chip treats using an air fryer in minutes.

# What You Need:

→ Dry Ingredients

01 - 1/2 cup all-purpose flour
02 - 1/8 teaspoon baking soda
03 - 1/8 teaspoon salt

→ Wet Ingredients

04 - 2 tablespoons unsalted butter, softened
05 - 2 tablespoons brown sugar
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon vanilla extract
08 - 1 small egg yolk

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# How To Make It:

01 - In a small bowl, whisk together flour, baking soda, and salt.
02 - In another bowl, cream the softened butter with brown and granulated sugars until light and fluffy.
03 - Mix in the vanilla extract and egg yolk until fully blended.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
05 - Fold in the semisweet chocolate chips evenly throughout the dough.
06 - Preheat the air fryer to 320°F for 2 minutes.
07 - Line the air fryer basket with parchment paper to prevent sticking.
08 - Scoop tablespoon-sized dough balls (about six) onto the parchment, spacing them apart.
09 - Cook for 7 to 8 minutes until edges are golden and centers are set.
10 - Allow cookies to cool in the basket for 5 minutes before transferring to a rack to cool completely.

# Expert Tips:

01 -
  • Fresh-baked cookies in under 20 minutes, no preheating required.
  • A tiny batch means you get to eat warm cookies without the guilt of an entire dozen sitting around.
  • The edges crisp up while the centers stay chewy, which honestly feels like magic every single time.
02 -
  • Softened butter is non-negotiable; if it's cold or melted, the dough won't cream properly and your cookies will spread unevenly or bake too quickly.
  • Don't skip the 5-minute rest in the basket—that's when they go from too-soft-to-move to just-firm-enough, and it makes all the difference between a crumbly cookie and a chewy one.
03 -
  • Always use room temperature or softened butter; cold butter won't cream and warm butter makes the dough spread too thin during baking.
  • The egg yolk is crucial for binding and moisture—don't skip it or substitute the whole egg, or you'll end up with a dough that's too wet and cookies that spread into lace.
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