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Soft and delicious Air Fryer Chocolate Chip Cookies are an easy dessert that won’t require heating up your kitchen. Make the perfect cookie in the air fryer for fast treats that your family will love.
Thanks to the magic of the air fryer, deliciously soft and warm cookies can be yours in a flash. And while they’re perfect for small batches, you can also cook a bunch of cookies quickly.
Everybody wins. Especially you.
And if you don’t have an air fryer (yet!), you’ll want to follow the oven-baking directions in this whole wheat chocolate chip cookies. The cooking time remains the same regardless if you use all-purpose or whole wheat flour.
How to Store and Reheat
Storing Leftover Cookies: Allow the cookies to fully cool before storing them in an air-tight container at room temperature for 2-3 days.
Reheating Leftover Cookies: Room-temperature cookies are a delight, but there is nothing like a warm cookie!
To reheat leftover cookies, place 1-2 cookies on a microwave-safe plate and loosely cover with a damp paper towel. Microwave for 10 seconds at a time until the cookies are warmed though.
Freezing Cookies: You can freeze both cookie dough or baked cookies.
You can roll the dough into balls and store them unbaked, in the fridge, for 4-5 days. I like to leave them at room temperature while the oven preheats.
You can also freeze the cookie dough balls on a parchment-lined baking sheet or plate for a few hours. Transfer them to a freezer bag and they’ll store for months.
You can bake them frozen, but I prefer to leave them at room temperature for 30-60 minutes prior to baking.
Pro Tips/Recipe Notes
- Use homemade brown sugar and homemade vanilla extract for an extra special flavor.
- Form any leftover unbaked cookie dough into balls and store them in the fridge for up to a week in an air-tight container. You can also freeze extras by placing them on a parchment-lined baking sheet and freezing them for an hour. Then transfer to freezer-safe storage like these reusable silicone bags.
- Want to add chopped nuts or other mix-ins? Feel free! Adding any more than 1/3 cup of extras may impact the texture of the finished product.
- Cookies need to be stored in an air-tight container to avoid getting stale. If the cookies get left out, check out my tips on how to soften cookies.
Air Fryer Cookies (Soft and Gooey)
Ingredients
- 1/2 cup unsalted butter {1 stick}
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg {room temperature if possible}
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- In a microwave-safe bowl, microwave the butter for 20 seconds. You want some of it melted, but the vast majority of the butter should be soft but solid.1/2 cup unsalted butter
- Add the brown and white sugar and mix.1/4 cup white sugar, 1/2 cup brown sugar
- Add the egg, vanilla, and almond extract. Mix.1 egg, 1 tsp vanilla extract, 1/2 tsp almond extract
- Add the dry ingredients, and mix until everything is about 50% combined. Add the chocolate chips and mix. Optional: Refrigerate dough for an hour at this point.1 tsp baking soda, 1/2 tsp sea salt, 1 1/2 cups all-purpose flour, 2 cups semi-sweet chocolate chips
- Make dough balls about 2-inches wide.
- Place a piece of parchment in the air fryer basket. Arrange cookies on parchment. Bake at 300˚F for 8 minutes.
- Allow the cookies to rest on the pan for 4-5 minutes before removing.
Notes
- Spoon flour into the measuring cup.
- Egg should be at room temperature for optimal results.
- You do not need to preheat your air fryer.
- Add 1 minute to cooking time for frozen dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My son loves making chocolate chip cookies, and I’ve been using your recipe for a long time. The only change I’ve made is to the baking time. I bake them at 325 degrees for 13 minutes.
I’m honored to be a repeat recipe for your family, Grace!
Hey I made these today with my brother but they came out way too soft and the bottom wouldn’t stick together! I air fryed them for another 4 minutes but same result 🙁 any clues why? They were so good though!!
Hi Lucia, my best guess is that your butter was too warm when you mixed everything. Did the dough make a pretty solid ball when you formed it? Were you able to refrigerate the dough for any length of time?
Hi ! I am about to try your recipe, I am wondering if it’s needed to preheat the air fryer ?
Thank you 🙂
Hi, Aurea, there is no need to preheat the air fryer for this recipe. Happy baking!
Would the time be the same if you used a gluten free flour instead of glutinous all purpose?
Hi Kate, I *assume* so, but I haven’t tried it myself. I would check on them a bit early, and expect to have to check on them every minute or so.
These were so yummy 🙂 and my husband and I have high cookie expectations 😂😂 we love trying new recipes and this one will be a repeat!
I’m truly honored to have met the high bar for your cookies, Adrieanna! I love cookies and I’m always thrilled when fellow cookie lovers also like mine.
Biscuit très bon mais j’ai due corriger la température à 325f et plus de 10 minutes pour la cuisson
(via google translate, so apologies if any of it is wrong) merci d’avoir pris le temps de laisser un avis. Je suis heureux de savoir que vous avez apprécié la recette!
I forgot to put my butter into the mixture 😅
So i add my butter at the very end… and now i feel like my dough is to runny 😀
Should i add more flour or should i put my cookie dough into the trash can?
Also, does any brown sugar works? Cuz when i shop for the ingredients theres a “light brown sugar” and “dark brown sugar”.
Hi Del, I would not bake them with melted butter mixed in at the very end. BUT that doesn’t mean they’re destined for the trash. Make sure the dough is mixed well and refrigerate it for 1-2 hours and THEN bake them.
You can use either light or dark. Dark will give a slightly more intense flavor to the cookies. Intense in a good way.
My cookies didn’t spread like yours did. Any reason for that. I have the same air fryer.
Hi Sarah (great name!) a few guesses:
1) how cold was your butter/batter?
2) did you scoop the flour into the cup or scoop? That can pack too much in there, which changes the consistency of the dough.
3) did you make any ingredient substitutions?
4) the temp in the recipe is in F. Did you need to convert it to C for any reason? Perhaps the cooking temp didn’t convert correctly.
I just made these! I had them in the air fryer for 8 minutes, but they are still not cooked. They were still “squishy/spongy” to the touch. Not a solid at all. Any recommendations on what I did wrong and how to correct it?? Thanks!
A few guesses: 1) how large are the cookies? If you make them bigger than recommended, they will take longer to cook.
2) did you scoop the flour into the cup or scoop? That can pack too much in there, which changes the consistency of the dough.
3) did you make any ingredient substitutions?
4) the temp in the recipe is in F. Did you need to convert it to C for any reason? Perhaps the cooking temp didn’t convert correctly.
You did not do anything wrong. I baked these cookies as well and the same thing happened to me. These cookies come out perfect if baked at 350 degrees for 8 minutes I figured out the temp should be higher because my air fryer is larger than most. Also, don’t forget to turn on the “fan” function for even circulation.
I can’t believe I’m saying this, but is there may be too much chocolate in these? Or did I not mix them enough? Still experimenting with this recipe, but it certainly tastes, good, you know, normal.
A good basic recipe to experiment with my air fryer!
I firmly believe that chocolate, garlic, and cheese all need to be measured with your heart. So definitely feel free to adjust to your tastes.
The taste is nice average chocolate chip cookie but they stay in ball form in the air fryer they don’t melt down into cookies it’s kinda weird
Kelly, did you refrigerate the dough for a long period of time? Typically when a cookie stays in ball form it means one of two things: 1) the dough was too cold 2) when the flour was added it was scooped into the cup instead of spooned. Too much flour can keep the dough more compact.
As you can see from the photos, my cookies spread in a normal manner, so chances are there was a bit too much flour in your batch.
My air fryer only goes up to 210 temperature so how long should I put them in for ?
Ellie, it sounds like your air fryer is in Celcius. My recipe notes that the temp is in F.
Google tells me that 300F is 148.9C, so I would assume that’s 150C for you.
First time making cookies in the air fryer went well. Thank you Sarah for the detailed post, this is now a go to for my family 🙂
So glad you enjoyed them, Johan!
Best thing that has been in my mouth since my first sip of coffee.
So happy to hear you enjoyed them so much. 🙂
Loved this recipe it was really good but I want to make this for my mum who is a vegetarian so can I substitute the egg with something else?
I have not tried it with an egg replacer product, but if you do, please let me know how it turns out.
I tried it with a table spoon of natural peanut butter and it was really delicious
YUM!!!
I made these with applesauce in place of egg and they still came out AMAZING!
I’m so glad you enjoyed them so much! 🙂
I didn’t quite make them yet but i was wondering this my second time using an air fryer that i recently got. can I use regular parchment rather than air fryer parchment
You can, but you’ll want to punch a few holes in it first. That keeps it from sucking up around the cookies due to the powerful air fryer fan.
I follow every single detail but my cookie didnt spread out. They were like muffin tops ????
Hi Yang, generally that means your batter was too cold when it went into the air fryer. This happens to me both in the air fryer and oven with too chilled batter.
Another few options: 1) your baking soda is dead (pretty rare but it happens if the box is very old) 2) you did a “scoop and dump” of the flour instead of spooning it into the measuring cups. This compacts the flour and you end up adding too much flour and thus get a really solid batter that doesn’t spread.
Happy to troubleshoot if you’d like to email me at [email protected]
This was my first time using an air fryer. The recipe was wonderful, and because you can make small batches in the air fryer and freeze some to later. (we would eat the entire batch-gluttons that we are!) Also, because it makes smaller portions, I could set the air fryer for a minute longer than the recipe recomments for my husband as he likes them quite brown, and I like them chewy.
I’m with YOU Rae – chewy all the way! So glad you enjoyed them and were able to personalize them to your tastes. Thanks for taking the time to leave a review! 🙂
So, what I just read was I can quarter this recipe and make a tiny batch all for myself muahahahahahha muahahahahah (that was evil laughter) while working from home while husband is at work! I just noticed the new? scroll bar across the top that shows all your blog posts. So cool!
YES ma’am!!! Or, make the whole recipe and freeze the leftover dough for later. Boom!
The bar thingy is called Slickstream. I’m testing it out for free for 30 days. You can try it on your site too!