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    Home » Recipes » Cookies

    Air fryer Chocolate Chip Cookies

    Published: Jul 12, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

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    These Air Fryer Chocolate Chip Cookies are buttery and nutty with caramelly undertones. Studded with melty pockets of chocolate, a crispy top, and chewy underneath, this recipe is perfected! There's no need for refrigeration and no waiting for butter to soften - It makes one batch of 6 cookies!

    6 chocolate chip cookies on a round black plate.

    I wanted to create air fryer chocolate chip cookies with a moist and chewy texture, a crisp top, and boast a complexity of sweet, toffee, and butterscotch flavors to balance the sweetness.

    The finished cookies will emerge from the air fryer with a slightly glossy sheen and an alluring surface of cracks with gooey bits of melted chocolate, like the almond flour chocolate chip cookies.

    Perfect cookies have a lot to do with sugar, like the chocolate chip cookie for one. Dissolving the sugar in melted butter, allows it to break down more easily, which then immediately caramelizes at a lower temperature.

    When it comes to baking in the air fryer, it operates differently from a traditional oven. Like in air fryer banana cake, the air fryer relies on rapid air circulation and intense heat to cook, whereas the oven utilizes convection heat to circulate hot air and evenly distribute it inside the baking chamber. As a result, the cookie dough will not spread as effectively as in an oven, and needs to be flattened before cooking.

    Jump to:
    • Why this recipe works?
    • Ingredients
    • How to make?
    • Helpful tips
    • Recipe FAQs
    • More air fryer desserts
    • Air fryer Chocolate Chip Cookies

    Why this recipe works?

    To attain a chewy texture and a crisp top, I use a combination of sugars, and melted butter instead of softened and lose the egg white.

    Dark brown sugar adds moisture and a deep caramel flavor, making them chewy, whereas white sugar helps them crisp up. Also, adding more brown sugar than white enhances the chewiness, without being floppy.

    Melting the butter makes its water content readily available to interact with the flour, creating more gluten and a chewier texture.

    Losing the egg white makes the cookies less cakier and also improves chewiness. As the air fryer evaporates moisture from the cookie's tops, the remaining moisture is retained in the bottom, keeping it soft and chewy.

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    ingredients needed.
    • All purpose flour - A relatively higher protein content of 10 to 12 percent adds structure like in chocolate shortbread cookies.
    • Butter - Melted butter contains 16 to 18 percent water, which helps the sugars dissolve readily and aid in deep caramelization.
    • Egg - I skip the egg white, use only the yolk for its richness, and create a soft texture without being cakey.
    • Sugars - White sugar lends crispness, while dark-brown sugar enhances chewiness.
    • Flavorings - Vanilla extract brings out the caramel notes, and salt enhances the sweetness.
    • Baking soda - It helps them crisp and also aids in browning.
    • Chocolate chips - I like to pack in more chocolate chips, like in a chocolate chip cookie mug cake, for the ultimate indulgence.

    Tip: Separate your egg yolk from the white while they are still chilly from the fridge. Yolks are more taut and less apt to break when cold.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    2 photo collage of a hand whisking flour and beating wet ingreients.
    2 photo collage of mixing ingredients using a red beater in a glass bowl.

    1.Add all-purpose flour, baking soda, and salt into a small bowl and whisk together to combine.

    2. Add melted butter, brown sugar, and white sugar into a medium bowl. Using an electric beater, beat on high speed for 1 to 2 minutes, until creamy.

    💡 Did you know? Brown sugar is more hygroscopic than white sugar, which means it attracts and retains moisture from the air.

    Tip: Melt your butter in the microwave or stovetop, until it almost melts. Remove before it melts fully; If it melts fully and gets hot, let it cool for a few minutes before proceeding.

    3. Beat in egg yolk and vanilla, until smooth and creamy, for about 30 seconds.

    Pro tip: The dissolved sugar caramelizes more easily and helps to create a crisp top with chewy bottom.

    4. Add the dry ingredients and ⅓ cup chocolate chips, and beat slowly until it looks crumbly.

    2 photo collage of dividing and rolling cookie dough into balls.
    2 photo collage of 6 cookie balls on a square parchment paper.

    5. Using a rubber spatula, stir the dough a few times to bring it together and then divide it into six equal portions.

    6 & 7. Roll each portion into a ball, and place it on the parchment paper, spacing evenly.

    8. Using the back of a measuring cup or your hand, flatten each ball into a flat disc, about ½ inch in height. Place more chocolate chips and sprinkle some salt on the top.

    6 shaped chocolate chip cookie dough on a square parchment in air fryer basket.

    Holding two opposite corners, gently transfer the parchment paper into the air fryer basket. (The air fryer is not preheated for this recipe). Set the air fryer to 310°F for 13 minutes. Bake cookies for 12 to 13 minutes, or the tops look deep golden brown.

    Pro tip: Go low and slow! Air frying at a lower temperature for a long time allows enough time for the cookies to cook all the way through, and the tops develop a deep golden color without getting burnt. It also gives enough time for caramelization.

    Tip: Let the air fryer chocolate chip cookies cool slightly before picking them up, so they firm up and set.

    a air fryer basket with 6 chocolate chip cookies.

    Helpful tips

    • Don't use hot butter. If the butter gets warm or hot, let it cool for a few minutes before proceeding.
    • Flatten the cookie dough. The air fryer differs from an oven's ability to spread and bake cookie dough evenly, so it needs to be flattened before cooking.
    • This recipe was tested in Instant Pot 6qt Vortex Air Fryer; cooking time may vary for other brands.
    • If using a smaller air fryer, bake cookies in two batches.
    • Use dark brown sugar. Light brown sugar can be used instead of dark, but the air fryer chocolate chip cookies won't be as fully flavored.
    • Let the air fryer chocolate chip cookies cool slightly before picking them up, so they firm up and set.

    Recipe FAQs

    Can you put parchment paper in air fryer?

    Parchment paper is commonly used in air fryers to prevent food from sticking to the basket and to make cleanup easier. However, it is important to note that the paper has to be used with food placed on it, to prevent the paper from lifting up and touching the heat element.

    Can I use regular parchment paper instead?

    Generally, it is recommended to use a parchment paper with holes in it for better air circulation. To use regular parchemnt, cut it to size and make a some holes using a hole punch (more holes better the air circulation during cooking) or buy online.

    6 chocolate chip cookies on a round black plate.

    More air fryer desserts

    • air fryer bread pudding topped with ice cream
      Air Fryer Bread Pudding
    • 2 white ramekins with chocolate cake with topped with ice cream, mint & raspberries.
      Air Fryer Lava Cake
    • air fryer apple crisp topped with vanilla ice cream along with two spoons
      Air Fryer Apple Crisp
    • glazed apple fritters in the air fryer
      Air Fryer Apple Fritters

    Hungry for more? Follow me on Instagram, TikTok, Facebook or Pinterest for more delicious recipe

    6 chocolate chip cookies on a round black plate.

    Air fryer Chocolate Chip Cookies

    These Air Fryer Chocolate Chip Cookies are buttery and nutty with caramelly undertones. Studded with melty pockets of chocolate, a crispy top, and chewy underneath, this recipe is perfected! There's no need for refrigeration and no waiting for butter to soften - It makes one batch of 6 cookies!
    4.6 from 61 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 19 minutes minutes
    Servings: 6 Cookies
    Calories: 209kcal
    Author: Maria Doss

    Equipment

    • Air Fryer
    • Parchment papers

    Ingredients

    Dry ingredients

    • ⅔ cup all purpose flour
    • Less than ¼ teaspoon baking soda ⅛ teaspoon plus 1/16 teaspoon to be exact
    • ⅛ teaspoon salt, plus more for topping

    Wet ingredients

    • 4 tablespoons unsalted butter
    • ⅓ cup packed dark brown sugar
    • 2 tablespoons sugar, white
    • 1 egg yolk
    • 1 teaspoon vanilla extract

    Additional ingredients

    • ⅓ cup semi sweet chocolate chips, plus more for topping
    Prevent your screen from going dark

    Instructions

    • Add all dry ingredients into a small bowl and whisk together to combine.
    • Add melted butter, brown sugar, and white sugar into a medium bowl. Using an electric beater, beat on high speed for 1 to 2 minutes, until creamy.
      Tip: Melt your butter in the microwave or stovetop, until it almost melts. Remove before it melts fully; If it melts fully and gets hot, let it cool for a few minutes before proceeding.
    • Beat in egg yolk and vanilla, until smooth and creamy, for about 30 seconds.
    • Add the dry ingredients and ⅓ cup chocolate chips, and beat slowly until it looks crumbly.
    • Using a rubber spatula, stir the dough a few times to bring it together and then divide it into six equal portions. Roll each portion into a ball, and place it on the parchment paper, spacing evenly.
    • Using the back of a measuring cup or your hand, flatten each ball into a flat disc, about ½ inch in height. Place more chocolate chips and sprinkle some salt on the top.
      Pro tip: The air fryer differs from an oven's ability to spread and bake cookie dough evenly, so it needs to be flattened before cooking.
    • Holding two opposite corners, gently transfer the parchemnt paper into the air fryer basket. (The air fryer is not preheated for this recipe)
    • Set the air fryer to 310°F for 13 minutes. Bake cookies for 12 to 13 minutes, or the tops look deep golden brown.
      Pro tip: Go low and slow! Air frying at a lower temperature for a long time allows enough time for the cookies to cook all the way through, and the tops develop a deep golden color without getting burnt. It also gives enough time for caramelization.
    • They are outrageously delicious when warm!
      Tip: Let the air fryer chocolate chip cookies cool slightly before picking them up, so they firm up and set.

    Notes

    Don't use hot butter. If the butter gets warm or hot, let it cool for a few minutes before proceeding.
    This recipe was tested in Instant Pot 6qt Vortex Air Fryer; cooking time may vary for other brands.
    If using a smaller air fryer, bake cookies in two batches.
    Use dark brown sugar. Light brown sugar can be used instead of dark, but the air fryer chocolate chip cookies won't be as fully flavored.

    Nutrition

    Serving: 1cookie | Calories: 209kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 7mg | Potassium: 92mg | Fiber: 1g | Sugar: 16g | Vitamin A: 277IU | Calcium: 19mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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