Air Fryer Chocolate Chip Cookies (Print Version)

Quick mini batch of soft, chewy chocolate chip delights made effortlessly with an air fryer.

# Ingredient List:

→ 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 (or half a large egg yolk)

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# How-To Steps:

01 - Whisk together the all-purpose flour, baking soda, and salt in a small bowl.
02 - In a separate bowl, cream the softened unsalted butter with brown and granulated sugars until light and fluffy.
03 - Add vanilla extract and egg yolk to the creamed mixture and blend until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
05 - Fold the semisweet chocolate chips into the dough evenly.
06 - Preheat the air fryer to 320°F for 2 minutes.
07 - Line the air fryer basket with parchment paper to prevent sticking.
08 - Using a tablespoon or cookie scoop, portion the dough into six balls and place them spaced apart on the parchment.
09 - Air-fry the dough balls for 7 to 8 minutes until edges are golden and centers are set.
10 - Allow the cookies to cool in the basket for 5 minutes, then transfer to a cooling rack to cool completely.

# Helpful Tips:

01 -
  • They're ready before you finish your coffee, which feels almost like cheating.
  • The edges get crispy while the centers stay soft and chewy, no overbaking disasters.
  • Making just six cookies means you can actually enjoy them fresh without guilt or waste.
02 -
  • The egg yolk is crucial for binding such a small batch; don't skip it or use a whole egg unless you want spreads instead of cookies.
  • Soft butter is non-negotiable—it should be room temperature and yield slightly to pressure, not greasy or cold.
03 -
  • Don't open the air fryer to check them until the very end—the sudden temperature change can mess with the baking.
  • Parchment paper is worth using because it prevents sticking and makes cleanup laughably easy.
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