The Softest Air Fryer Chocolate Chip Cookies
The Softest Air Fryer Chocolate Chip Cookies
Picture this: warm, gooey, and melt-in-your-mouth cookies, infused with the perfect balance of chocolatey goodness. Now imagine achieving this scrumptious result with the help of a revolutionary kitchen appliance – the air fryer. Yes, you read that right! We're about to embark on a cookie-baking adventure like no other. These are perfect for the warmer months when you don’t want your oven to add additional heat to your home or a conventional oven isn’t available!
If you are familiar with RVs you know that the ovens aren’t typically the best and as an avid baker that meant I needed to be able to find other ways to bake! My countertop air fryer is one of the creative solutions I came up with! With some trial and error, I’ve learned that by reducing the temperature and bake time by about 20% you can successfully bake a large amount of things in your air fryer!
This is my favorite chocolate chip cookie recipe I’ve ever made. They stay soft and moist without being too gooey. They keep their shape making them the perfect bite-size sweet treat! A few of the many tricks with this recipe are using only brown sugar and chilling the dough. Both make a huge difference to getting those soft round cookies.
Ingredients
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup (225g) semi-sweet chocolate chips
Instructions
In a large bowl using a hand-held mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.
Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3–4 days. Chilling is imperative for this cookie dough.
Preheat your air fryer to 300 degrees and set the time for 8 minutes.
Once chilled, the dough will be slightly crumbly but will come together when you work the dough with your hands. Roll cookie dough, about a heaping 1.5 Tablespoons of dough per cookie and place about an inch apart on a sheet of foil the size of your air fryer.
Bake for 8 minutes in the air fryer and allow them to cool in the air fryer for an additional minute. I found it easier to swap out foil sheets than try to peel the cookies off right after. Allow the cookies to cool on the tin foil till they are cool to the touch and then remove to a plate.
Cookies stay fresh when covered at room temperature for up to 1 week.
