Air Fryer Chocolate Chip Cookie
- Air Fryer
- Parchment Paper
- ¾ cup unsalted butter softened
- 1 cup sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups chocolate chips
In a large bowl, combine the butter, sugar, and brown sugar. Beat the butter with sugars until smooth and creamy.
Add eggs, vanilla, salt, baking soda, and half of the flour. Mix until the dry ingredients have combined with the butter mixture.
Add in the remaining half of the flour and mix on medium speed, until the cookie dough is thick and creamy. Once the dough is mixed, stir in the chocolate chips, and optional nuts, until they are evenly distributed throughout the dough.
Use a small cookie scoop or spoon to shape the dough into balls. Place the dough balls into the air fryer basket on top of parchment paper. Leave about an inch in between each cookie.
Air Fry at 300 degrees F for 7-8 minutes. When cookies are golden brown, let them sit in the air fryer basket for an additional 1 to 2 minutes before transferring to cooking rack.
For this air fryer cookie recipe, I use a one and a half inch cookie scoop, which made 40 balls of cookie dough. If you want less cookies, you can do a half batch of dough, or freeze leftover cookie dough. Frozen cookie dough can be saved for up to 3 months.
For gooey cookies, lower the cook time by 1-2 minutes. If you prefer crispy cookies, add an additional minute to cooking time.
If you don’t have pre-made parchment paper, you can make your own using regular parchment paper, and cutting holes in it. ***Do not use air fryer with just parchment paper by itself. It must be weighted down by the cookie dough, or it can be a fire hazard!***
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.