Craving warm, gooey cookies? Try this Air Fryer Chocolate Chip Cookie recipe! Just six cookies, perfectly baked to golden brown. Gluten-free and dairy-free options available.
INGREDIENTS
- 2/3 cup all-purpose flour (or gluten-free baking mix for a gluten-free version)
- 1/4 teaspoon baking soda
- 4 tablespoons butter, melted (or 1/4 cup coconut oil for a dairy-free alternative)
- 1/3 cup plus 2 tablespoons sugar (white, brown, or coconut sugar)
- 1 egg yolk, lightly beaten
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips (use dairy-free chips if needed)
INSTRUCTIONS
- Prepare Air Fryer Basket: Line your air fryer basket with parchment paper that has slits or holes, or use aluminum foil if you don’t have parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking soda. Set aside.
- Cream Butter and Sugar: In a small bowl, combine the melted butter and sugar. Use a hand mixer to cream the ingredients together for about 1 minute, or mix by hand with a spatula until smooth.
- Add Wet Ingredients: Stir in the egg yolk and vanilla extract into the butter-sugar mixture.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir to combine.
- Add Chocolate Chips: Gently fold in the chocolate chips.
- Form Cookies: Use a spoon to scoop the dough into six equal portions. Flatten each portion with your hands to form cookies that aren’t too thick.
- Air Fry: Place the cookies in a single layer in the air fryer basket and cook at 350°F for 8 minutes, or until the edges are golden brown.
- Cool and Serve: Let the cookies cool for a few minutes before transferring them to a plate and serving.
NOTES
- You can substitute different sugars based on preference.
- To make the cookies gluten-free, use a gluten-free flour blend.
- Store leftover cookies in an airtight container in the fridge for up to 4 days.
- For a dairy-free version, use dairy-free chocolate chips.
