These Air Fryer Chocolate Chip Cookies are 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!
Love chocolate chip cookies? Try my almond flour peanut butter chocolate chip cookies or the oat flour cookies recipe next!
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.
Perfect cookies have a lot to do with sugar! Dissolving the sugar in melted butter, allows it to break down more easily, which then immediately caramelizes at a lower temperature.
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Reasons to love it
Texture: The air fryer retains moisture at the bottom of the cookie, keeping it soft and chewy with a crispy top.
Small batch: Makes 6 cookies!
Quick and easy: No need to chill the dough or soften the butter.
Taste: Sweet, toffee, and butterscotch flavors with gooey bits of melty chocolate chips!
Featured comment
From Connie Bice Hedrick: "Delicious!!! I have made these several times and not left a comment. I have doubled the recipe and added caramel morsels with the chocolate chips, ⅓ cup each. Super Duper recipe!!!!" ⭐️⭐️⭐️⭐️⭐️
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- All purpose flour - A relatively higher protein content of 10 to 12 percent adds structure.
- 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 for the ultimate indulgence.
👉 Tip: Separate your egg while it's still chilly from the fridge.
How to make chocolate chip cookies in air fryer?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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.
3. Beat in egg yolk and vanilla, until smooth and creamy, for about 30 seconds.
4. Add the dry ingredients and ⅓ cup chocolate chips, and beat slowly until it looks crumbly.
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.
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.
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Best temperature to air fry cookies?
The best temperature to air fry chocolate chip cookies is low and slow—around 310°F. This allows the cookies to cook through, with golden brown tops that don’t burn, while giving enough time for caramelization and a slightly crispy exterior. In an Instant Vortex air fryer, it typically takes 12-13 minutes, but you may need to adjust the time depending on your air fryer.
👩🍳 Pro tip: Let the chocolate chip cookies cool slightly before picking them up, so they firm up and set.
Recipe 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. Like for the almond flour cookie dough recipe, 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 cookies cool slightly before picking them up, so they firm up and set.
Recipe FAQs
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.
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.
More air fryer desserts
Air fryer Chocolate Chip Cookies
Equipment
Ingredients
- ⅔ cup all purpose flour
- ⅛ + 1/16 teaspoon baking soda (approximately less than ¼ teaspoon)
- ⅛ teaspoon salt plus more for topping
- 4 tablespoons unsalted butter melted and cooled
- ⅓ cup packed dark brown sugar
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup semi sweet chocolate chips plus more for topping
Instructions
- Whisk together flour, baking soda and salt to combine in a small bowl.
- 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 flour mixure 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.
- 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.
- Let the cookies cool slightly before picking them up, so they firm up and set. They are outrageously delicious when warm!
Notes
Nutrition
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.
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Connie Bice Hedrick
Delicious!!! I have made these several times and not left a comment. I have doubled the recipe and added caramel morsels with the chocolate chips, 1/3 cup each. Super Duper recipe!!!!
Maria Doss
That’s so great to hear! So glad you love them hun – Maria ♡