Air-Fryer Chocolate Chip Cookies (Print Version)

Soft, chewy chocolate chip batch made quickly and easily with an air fryer for a small sweet treat.

# What You'll 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 - Whisk together flour, baking soda, and salt in a small bowl until evenly mixed.
02 - In a separate bowl, beat softened butter with brown and granulated sugars until light and fluffy.
03 - Blend in vanilla extract and egg yolk until fully combined.
04 - Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
05 - Fold semisweet chocolate chips into the dough evenly.
06 - Preheat air fryer to 320°F (160°C) for 2 minutes.
07 - Place parchment paper inside the air fryer basket to prevent sticking.
08 - Scoop six tablespoon-sized dough balls onto the parchment, spacing them apart.
09 - Air fry for 7 to 8 minutes until edges turn golden and centers are set.
10 - Allow cookies to cool in the basket for 5 minutes before transferring to a cooling rack to cool completely.

# Additional Tips::

01 -
  • They're genuinely soft and chewy, not the crispy disappointment you sometimes get from smaller batches.
  • Six cookies means you can have fresh-baked treats without a kitchen full of extras calling your name for days.
  • The whole process fits between work breaks or Netflix episodes—no planning required.
02 -
  • Don't skip the resting period in the air fryer basket—those 5 minutes let the structure set enough that they won't fall apart when you move them.
  • The cookies will be noticeably softer when warm and will firm up more as they cool completely, so judge doneness by the edges, not the center.
03 -
  • Brown sugar needs to be packed slightly when measuring to get the right amount and ensure maximum chewiness in your cookies.
  • If you find your cookies spreading too much, your butter was too warm—soften it to room temperature but not melting temperature for best results.
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