Air Fryer Chocolate Chip Cookies

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Skip heating up the whole oven and make four perfectly gooey cookies in minutes.

Air-Fryer Chocolate Chip Cookies
Photo:

Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling

Active Time:
15 mins
Total Time:
55 mins
Servings:
4
Yield:
4 cookies

Sometimes you just need a warm cookie. Instead of heating up your entire oven and making a full batch of a dozen or more treats, this recipe is specifically for the air fryer and makes only four cookies in minutes. These chocolate chip cookies are the perfect blend of crispy edges and gooey center thanks to a quick freeze prior to baking. Only bake as many cookies as you want to eat now, whether you want to double the recipe, or keep the remaining dough frozen until you’re hit with your next craving for sweets (or unexpected company shows up at your front door). 

Frequently Asked Questions

  • Do you need parchment paper for cookies in the air fryer?

    While most air fryer baskets have a nonstick coating, perforated parchment paper keeps the air fryer basket from getting coated in chocolate and helps the cookies bake more evenly. Perforated parchment paper has holes so air can still circulate around the food.

  • How do you keep cookies from burning in the air fryer?

    Because air fryers get hotter more quickly than a traditional oven does, it’s best to bake cookies at a lower temperature, preferably 325°F or lower. This recipe calls for 300°F to keep the cookies gooey. 

Notes from the Food & Wine Test Kitchen

Slightly flattening out the cookies helps promote spreading in the air fryer, which will help create a more even cooking surface and allow for a more even bake. 

Make ahead

Cookie dough can be scooped, slightly flattened, and frozen for up to three months.

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Ingredients

  • 3 tablespoons unsalted butter, softened

  • 3 tablespoons dark brown sugar

  • 1 1/2 tablespoons granulated sugar

  • 1/4 teaspoons vanilla extract

  • 1 large egg yolk 

  • 1/2 cup (about 2 1/8 ounces) all-purpose flour

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon baking soda

  • 1/4 cup semisweet chocolate chips

Directions

  1. Using a rubber spatula, stir together butter, brown sugar, granulated sugar, vanilla, and egg yolk in a small bowl until combined. Add flour, salt, and baking soda; stir until combined. Fold in chocolate chips until evenly distributed.

  2. Scoop dough using a rounded 2-tablespoon scoop into 4 balls (2 ounces each); using hands or a measuring cup, slightly flatten dough. Place in an even layer on a plate lined using a sheet of perforated parchment paper; freeze until firm, about 15 minutes.

  3. Place dough with perforated parchment paper in a 5-quart air fryer basket about 1 1/2 inches apart; cook at 300°F until cookies are golden brown and edges are set, about 16 minutes. Remove basket from air fryer; allow cookies to cool slightly in basket, about 5 minutes. Remove from basket; serve warm.