Air Fryer Chocolate Chip Cookies
Soft and delicious Air Fryer Chocolate Chip Cookies are an easy dessert that won’t require heating up your kitchen. Make the perfect cookie on your countertop for fast treats that your family will love. You’ll also find oven-baking instructions if you don’t have an air fryer.
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There is nothing better than a homemade cookie…unless it is one that you can make quickly without heating up your whole kitchen. AMIRITE?
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 Soft Whole Wheat Chocolate Chip Cookies recipe. The cooking time remains the same regardless if you use all-purpose or whole wheat flour.
Can You Bake In an Air Fryer?
Yes! Finding the right mix of temp and time can be tricky, but you absolutely can bake in your air fryer. It works great when your oven is in-use or you don’t want to heat the whole kitchen up for just one batch of cookies.
I highly recommend using parchment when baking these. They make special parchment paper for air fryers (like this), or use your favorite brand but poke some holes in it. This will prevent the edges from curling up from the power/heat of the air fryer fan.
Pro Tips/Recipe Notes
- Use homemade brown sugar and homemade vanilla extract for an extra special flavor.
- Form any leftover dough into balls and store 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. Add 1 minute to cooking time for frozen dough.
- 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.
- Need dairy-free options? Use vegan/plant-based butter and dairy-free chocolate options like Enjoy Life.
- For gluten-free, replace with your favorite one-to-one baking mix. I like the measure for measure flour from King Arthur. Increase butter by 1 tbsp and refrigerate dough for 1 hour before baking.
More Easy Dessert Recipes
- Easy Apple Pie Egg Rolls
- Nordy Bars
- Dark Chocolate Almond Butter Cups
- Old-Fashioned Fudge
- Chocolate Pretzel Bark
- Gluten-Free Mug Cake
More Air Fryer Recipes
- Air Fryer Egg Rolls
- Air Fryer Zucchini Chips
- Air Fryer French Bread Pizza
- Air Fryer Biscuits
- Air Fryer Pretzel Bites
- Air Fryer Ravioli
- Check out all my other air fryer recipes
Air Fryer Chocolate Chip Cookies
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.
- Add the brown and white sugar and mix.
- Add the egg, vanilla, and almond extract. Mix.
- 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.
- Make dough balls about 2-inches wide.
- Place a piece of parchment in the air fryer basket. Arrange cookies on parchment. Bake at 300 degrees F for 8 minutes.
- Allow the cookies to rest on the pan for 4-5 minutes before removing.
Notes
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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 sarah@www.sustainablecooks.com
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!