From-Scratch Chocolate Chip Cookies
vegetariandessertsnackKid-FriendlyMeal-Prep
These from-scratch chocolate chip cookies turn out perfectly in the air fryer, but chilling the dough is essential for a perfect shape. Cold dough holds its shape long enough to develop chewy edges and a soft center. You'll find a complete recipe here.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Season it upPairs with Cinnamon Sugar, Simple Salt & Pepper, or Brown Butter SageSee all seasonings →
Steps
- 01Beat the butter, granulated sugar, and brown sugar together until light and fluffy. About 2 minutes.
- 02Add the egg and vanilla. Mix until combined.
- 03Add the flour, baking soda, and salt. Mix until just combined. Don't overmix once the flour is in.
- 04Fold in the chocolate chips.
- 05Scoop tablespoon-sized balls onto a plate. Refrigerate for at least 30 minutes. Cold dough spreads less in the air fryer's intense heat.
- 06Ready for the air fryer in batches of 4 to 6, on parchment paper.
The 30-minute chill is not optional for air fryer cookies. Room temperature dough melts and spreads into flat discs before the edges have time to set. Cold dough holds its shape long enough to develop a proper edge-to-center texture gradient: crispy edges, chewy middle. The brown sugar to white sugar ratio (2:1) favors chewiness over crispiness. If you want crispier cookies, flip the ratio.
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How to Air Fry It
- 01Preheat the air fryer to 320°F (160°C).
- 02Line the air fryer basket with parchment paper.
- 03Place tablespoon-sized balls of cookie dough 2 inches apart in the lined basket.
- 04Air fry at 320°F (160°C) for 8 minutes until the edges are golden brown.
- 05Let the cookies rest in the basket for 3 minutes to set before carefully removing.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 5 days. Reheat at 300°F (150°C) for 2 minutes to refresh. Also freeze well for 2 months.
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