Air Fryer Chocolate Chip (Printer-Friendly)

Soft, chewy chocolate chip snacks made quickly using an air fryer for a small, sweet batch.

# 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 (or half a large yolk)

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# How to Cook:

01 - Whisk together the flour, baking soda, and salt in a small bowl.
02 - Using a mixing bowl, cream the softened butter with brown and granulated sugar until the mixture is light and fluffy.
03 - Stir in the vanilla extract and egg yolk into the creamed butter and sugar until well blended.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
05 - Fold the semisweet chocolate chips into the dough evenly.
06 - Set the air fryer to 320°F and preheat for 2 minutes.
07 - Line the air fryer basket with parchment paper to prevent sticking.
08 - Scoop tablespoon-sized portions of dough, about six, spacing them evenly on the parchment.
09 - Air-fry 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 Advice:

01 -
  • Six cookies ready in under 20 minutes, no waiting around for a full oven to preheat.
  • Perfectly chewy centers with crispy edges, somehow better than the full-batch versions I'd made for years.
  • Uses a single egg yolk, so you're not stuck with the rest of a carton staring at you from the fridge.
  • Small enough to feel indulgent without the guilt of a dozen cookies tempting you all week.
02 -
  • Air fryer temperatures vary wildly between models, so start at 7 minutes and add time if needed. My fryer runs hot, but yours might run cool.
  • Cookies continue to bake from residual heat even after you remove them, so pulling them out when they look just slightly underdone is what gives you chewy centers.
  • The cooling time in the basket is non-negotiable; taking them out too early and they'll fall apart.
03 -
  • Weigh your ingredients if you have a scale, especially the flour. It's the most reliable way to get consistent results every single time.
  • Bring your butter to room temperature by leaving it on the counter for 10 to 15 minutes. Cold butter won't cream properly, and melted butter makes greasy cookies.
  • If your cookies spread too thin, your butter was too warm or you packed too much dough onto the parchment. If they stay thick and cakey, your flour might have been packed down when you measured it.
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