Air Fryer Chocolate Chip (Printable)

Soft, chewy chocolate chip treats prepared swiftly with an air fryer method.

# What You 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 (or half of a large yolk)

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# Directions:

01 - Whisk together flour, baking soda, and salt in a small bowl.
02 - In a separate bowl, cream softened butter with brown and granulated sugars until light and fluffy.
03 - Incorporate vanilla extract and egg yolk into the creamed mixture, mixing thoroughly.
04 - Gradually add dry ingredients to the wet ingredients, stirring until just combined.
05 - Gently fold the chocolate chips into the dough.
06 - Preheat air fryer to 320°F (160°C) for 2 minutes.
07 - Line the air fryer basket with parchment paper.
08 - Scoop tablespoon-sized dough balls (approximately 6) onto the parchment, spacing evenly.
09 - Cook for 7 to 8 minutes until edges are golden and centers are set.
10 - Allow cookies to cool in the basket for 5 minutes before transferring to a rack to cool completely.

# Expert Tips:

01 -
  • Seriously—these are ready faster than delivery, and your kitchen stays cool.
  • The batch is small enough that you can make these impulsively without leftovers tempting you for days.
  • Soft centers with crispy edges happen almost every time, no fussy baking sheet rotation required.
02 -
  • Don't skip the cooling time in the basket—pulling them out too early when they're still soft will cause them to break apart, but five minutes makes all the difference.
  • Temperature matters more than exact timing; at 320°F they stay chewy, but if your air fryer runs hot, check at 6 minutes to avoid overdrying them.
03 -
  • Softened butter really does matter—if yours is still cold, let it sit on the counter for ten minutes rather than microwaving it, which can make the dough greasy.
  • Weight your ingredients if possible; a kitchen scale removes all guesswork and guarantees consistent results every single time you make these.
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