Air fryer chocolate chip cookies
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Prep Time
15 mins
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Cook Time
15 mins
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Course
Baked Goods
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Cuisine
American
Air fryer chocolate chip cookies
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An easy chocolate chip cookie recipe made in the air fryer, as well as how-to tips.
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Ingredients
- 110 grams salted butter
- 100 grams white sugar
- 100 grams brown sugar Muscovado is great here
- 1 large free-range egg
- 1 tsp vanilla extract
- 180 grams flour I used cake flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 100 grams chocolate chips or chopped up chocolate
- A sprinkle of Maldon salt
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Instructions
- Beat the butter and sugars together using a stand mixer with the whisk or paddle attachment About 3 minutes. Add the egg and vanilla and continue whisking for a further few minutes until pale and fluffy.
- Whisk the baking powder and baking soda into the flour briefly using a whisk. Add this to the egg and butter and whip on low speed until just combined. Add the choc chip and briefly mix.
- Scoop out balls of dough to the size that you want and either pre-chill or place on a lined baking sheet or plate. 30gms gives you a small cookie, 40 – 45gms a bigger one.
- Preheat the Instant Pot Vortex Air fryer to 180C /350F and set the timer for the time required to bake the number of cookies you would like. I set it for 30 minutes to facilitate 3 rounds of baking.
- Once preheated, place the cut-out round of baking sheet into the air fryer basket and place the cookies spaced out around the edges. You should get 6 cookies in with one in the middle if you are making smaller 30gm cookies. You will fit 4 in at a time if they are bigger.
- Bake for 8 – 9 minutes for a smaller cookie, and 10 – 12 minutes for larger cookies. You can open the air fryer basket (carefully) at any time to check.
- Remove the tray when they are done and if you have time, allow them to sit in the fryer basket until they have firmed up a bit. Alternatively, remove and set aside on a cooling rack.
Notes
- Storage Instructions – Chocolate Chip Cookies
- Short-Term (Up to 1 Week): Store in an airtight container at room temperature. Layer with parchment paper to prevent sticking. Keep in a cool, dry place.
- Medium-Term (Up to 2 Weeks): Store in an airtight container in the refrigerator to maintain freshness. Allow cookies to come to room temperature before serving for the best texture.
- Long-Term (Up to 3 Months): Freeze baked cookies in a sealed freezer bag or airtight container. Separate the layers with parchment paper. Thaw at room temperature before enjoying.
- Freezing Cookie Dough (Up to 3 Months): Scoop dough into portions, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
- Short-Term (Up to 1 Week): Store in an airtight container at room temperature. Layer with parchment paper to prevent sticking. Keep in a cool, dry place.
- Medium-Term (Up to 2 Weeks): Store in an airtight container in the refrigerator to maintain freshness. Allow cookies to come to room temperature before serving for the best texture.
- Long-Term (Up to 3 Months): Freeze baked cookies in a sealed freezer bag or airtight container. Separate the layers with parchment paper. Thaw at room temperature before enjoying.
- Freezing Cookie Dough (Up to 3 Months): Scoop dough into portions, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.
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