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Air fryer chocolate chip cookies

An easy chocolate chip cookie recipe made in the air fryer, as well as how-to tips. 

Prep Time
15 mins
Cook Time
15 mins
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.