Air Fryer Chocolate Chip Cookies
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup brown sugar
- ¼ cup unsalted butter, softened at room temperature
- 2 tablespoons white sugar
- 1 egg yolk
- ½ teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
- Preheat air fryer to 350°F (180°C). Line air fryer basket or rack (depending on model) with foil.
- Whisk flour, baking soda, and salt together in a small bowl.
- Combine brown sugar, butter, and white sugar in a separate bowl. Add egg yolk and vanilla extract and whisk until well-combined.
- Stir flour mixture into butter mixture until dough is just combined; gently fold in chocolate chips.
- Scoop dough by the spoonfuls and roll into balls; place onto the foil-lined air fryer basket, 2 inches apart.
- Cook dough in the air fryer until cookies are just starting to get crispy, 5 to 6 minutes.
- Transfer foil and cookies to wire racks or a plate, and allow cookies to cool completely.
- Repeat with remaining dough.
Add chopped nuts like walnuts or pecans to the dough for some extra crunch and protein.
Try different mix-ins besides the chocolate chips! White chocolate chips and dried cranberries are a festive version for the holiday season. Raisins and pecans are a good fall flavor combination. Butterscotch chips or peanut butter chips are always a favorite.
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What others are saying
Eddie Luciano says:
I was a skeptic at first, but these cookies turned out great. I made the mistake of trying to eat it while it was still hot and it fell apart. Letting the cookies cool completely is definitely the key to success. I love the small batch it makes so I don't have to have a ton of left over dough sitting in the fridge.
Brooke Prater says:
I have a cookie recipe that I use for baking and I tried that in my air fryer and it was a disaster. Naturally I was a skeptic when it came to this recipe, but this actually came out really good. The dough looks a little weird, but the cookies came out fab. So chocolatey and perfect texture and crisp.
Karla Rodriguez says:
These cookies are amazing! I had to substitute bread flour for all-purpose flour and they still came out slightly crispy on the outside and soft on the inside. However, I had to bake them for 8 minutes. This recipe is a keeper! Previously, I had tried making cookies in the AF and they came out dry. These were moist and delicious! 5 stars!