Air Fryer Chocolate Chip (Printable Version)

Soft, chewy chocolate chip bites crafted quickly with an air fryer for sweet enjoyment.

# What You'll 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 a large yolk)

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# Steps to Follow:

01 - Whisk together flour, baking soda, and salt in a small bowl.
02 - In a separate bowl, beat the softened butter with brown and granulated sugars until light and fluffy.
03 - Blend vanilla extract and egg yolk into the creamed mixture until uniform.
04 - Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
05 - Fold semisweet chocolate chips gently into the dough.
06 - Set air fryer to 320°F and preheat for 2 minutes.
07 - Line the air fryer basket with parchment paper to prevent sticking.
08 - Scoop approximately 1 tablespoon-sized portions of dough (about 6) and space evenly on parchment paper.
09 - Air-fry the dough balls for 7 to 8 minutes, until edges are golden and centers are set.
10 - Allow cookies to rest in the basket for 5 minutes before transferring to a cooling rack to finish cooling.

# Additional Tips::

01 -
  • You can go from craving to cookie in under twenty minutes without heating up your whole kitchen.
  • The tiny batch means you get just enough to satisfy without leftovers tempting you all week.
  • Cleanup is almost nonexistent, just two bowls and a scoop.
02 -
  • Don't skip the preheat, cold air fryers bake unevenly and you'll end up with raw centers and burnt edges.
  • Softened butter means it should dent easily when pressed but not be melted or greasy, this makes or breaks the texture.
  • Every air fryer runs differently, so start checking at seven minutes the first time and adjust from there.
03 -
  • Chill your dough for ten minutes before air-frying if you want thicker, chewier cookies with less spread.
  • Use a small cookie scoop to keep all six cookies the same size so they bake evenly.
  • If you only have a large egg, beat it lightly and measure out about half a tablespoon for the yolk portion.
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