Best Air Fryer Chocolate Chip Cookies Recipes

AIR FRYER CHOCOLATE CHIP COOKIES

Steps:

• Set air fryer to 325 F. Cut out a piece of parchment that just covers the bottom of the air fryer insert.
• Whisk together the flour, baking soda and salt in a medium bowl.
• Beat together both of the sugars and the butter in another bowl with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Scrap down the bowl with a rubber spatula. Beat in the egg and then the vanilla. Reduce mixer speed to low, add the flour mixture and beat until just combined. Stir in the chocolate chips with a wooden spoon.
• Scoop out slightly heaping tablespoonfuls of dough and roll into balls. Working in batches (about 6 at a time), arrange them at least 1 inch apart on the parchment-lined insert. Air-fry until golden brown, 6 to 8 minutes. Let cool in the insert for a couple minutes and then transfer with a spatula to a wire rack and cool completely. Cook the remaining dough balls in batches.

AIR-FRYER CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat air fryer to 325°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk oats, flour, dry pudding mix, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and nuts. , Drop dough by tablespoonfuls onto baking sheets; flatten slightly. In batches, place 1 in. apart on greased tray in air-fryer basket. Cook until lightly browned, 8-10 minutes. Remove to wire racks to cool.

AIR FRYER CHOCOLATE CHIP COOKIES

Steps:

• 1. NOTE: Make the entire recipe then bake only as many cookies as you want. Wrap the remaining dough like a log in plastic wrap and place in freezer. Next time you want a few cookies just slice and bake .. there is no need to thaw !
• 2. Preheat air fryer to 350 for 1-2 minutes. Line air fryer basket with parchment paper and set aside.
• 3. In a small to medium size bowl, whisk together the flour, baking soda and baking powder until well blended. Set aside.
• 4. In a small bowl whisk the eggs, coffee granules and vanilla until well blended. Set aside.
• 5. In a large bowl whip the butter until fluffy. Add the sugars and instant pudding mix - and the optional malted milk powder if you are using that - and beat until creamy.
• 6. Add the egg mixture and mix until well incorporated. Add the dry ingredients just until they are blended in. Stir in the chocolate chips.
• 7. Drop cookie dough by small cookie scoop onto the parchment paper leaving about 1/2" or so between cookies. Bake for 4 - 5 minutes - or until slight golden and set. If you want a crunchier cookie leave for about 6 minutes. If you are using a larger scoop you will need to increase your baking time.
• 8. Let cool on the parchment paper for 2 minutes then transfer to a cooling rack and cool completely.