Air Fryer Chocolate Chip Cookies
Thanks to the high fan speed and concentrated heat of the air fryer, these chocolate chip cookies are crispy on the outside and perfectly gooey on the inside.
Makes30 cookies
Prep15 minutes
Cook5 minutes
Chocolate chip cookies are my dessert weakness. They’re my afternoon pick-me-up, my after-dinner treat, and, occasionally, part of my breakfast, too. I always keep either frozen dough or baked cookies in my freezer — a fact all my friends know and have come to love when they come over for dinner or a glass of wine.
The type of chocolate chip cookie I like all depends on my mood. Sometimes I want them super doughy, and other times hard and crisp. If you’re looking for one somewhere in between — gooey on the inside and crunchy on the outside — I’ve found the foolproof method for you. It involves cooking them in your air fryer.
Understanding How Air Fryer Works
The air fryer is basically a countertop convection oven. The high fan speed and concentrated heat makes the outside of the cookie crispy while keeping the inside gooey. Plus, it doesn’t heat up your kitchen, and keeps the mess contained to a basket or rack, which in most cases is dishwasher-safe. Better yet, if you start keeping cookie dough in your freezer like me, you’ll be sitting down to a couple of freshly baked cookies in just five minutes!
When using your air fryer to make cookies, make sure to always line the bottom of the air fryer with foil to help with easy cleanup. You’ll also want to line the racks or basket with parchment paper — either buy paper that has holes in it, cut some slits into the paper, or be sure to leave room around it — which will allow for even cooking and air circulation. With these tips, you are on your way to cookie success!
Air Fryer Chocolate Chip Cookies
Thanks to the high fan speed and concentrated heat of the air fryer, these chocolate chip cookies are crispy on the outside and perfectly gooey on the inside.
Prep time 15 minutes
Cook time 5 minutes
Makes 30 cookies
Nutritional Info
Ingredients
- 2 sticks
(1 cup) unsalted butter
- 3/4 cup
granulated sugar
- 3/4 cup
packed dark brown sugar
- 1 tablespoon
vanilla extract
- 2
large eggs
- 1 teaspoon
kosher salt
- 1 teaspoon
baking soda
- 2 1/3 cups
all-purpose flour
- 2 cups
chocolate chunks or chips
- 3/4 cup
chopped walnuts
Cooking spray
Flaky sea salt, for garnish (optional)
Instructions
Place 2 sticks unsalted butter in the bowl of a stand mixer fitted with the paddle attachment and and let sit until softened. (Alternatively, use a large bowl and electric hand mixer.) Add 3/4 cup granulated sugar and 3/4 cup packed dark brown sugar, and beat on medium speed until combined and fluffy, 3 to 4 minutes. Add 1 tablespoon vanilla extract, 2 large eggs, and 1 teaspoon kosher salt, and beat until just combined. Add 1 teaspoon baking soda and 2 1/3 cups all-purpose flour in increments, mixing until just combined.
Add 2 cups chocolate chunks and 3/4 cup chopped walnuts and stir with a rubber spatula until just combined.
Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to BAKE at 350ºF and set to 5 minutes. Line the air fryer racks with parchment paper, being sure to leave room on all sides for air to flow. Drop 2-tablespoon scoops of the dough onto the racks, spacing them 1-inch apart. Gently flatten each scoop slightly to make a cookie shape. Sprinkle with flaky sea salt, if using. Bake until golden brown, about 5 minutes. Remove the racks from the air fryer and let cool for 3 to 5 minutes to set. Repeat with the remaining dough. Serve warm.
Recipe Notes
Storage: Leftovers can be stored in an airtight container at room temperature up to 3 days.
This recipe was tested in the Instant Vortex Plus 7-in-1 Air Fryer Oven. It will work with any air fryer, but timing may differ slightly.