Air Fryer Chocolate Chip Cookies (Print Version)

Soft and chewy chocolate chip treats made quickly and easily with an air fryer.

# What You’ll Need:

→ Dry Ingredients

01 - 1/2 cup all-purpose flour
02 - 1/8 teaspoon baking soda
03 - 1/8 teaspoon salt

→ Wet Ingredients

04 - 2 tablespoons unsalted butter, softened
05 - 2 tablespoons brown sugar
06 - 2 tablespoons granulated sugar
07 - 1/2 teaspoon vanilla extract
08 - 1 small egg yolk (or half a large yolk)

→ Mix-ins

09 - 1/4 cup semisweet chocolate chips

# How-To Steps:

01 - Whisk together flour, baking soda, and salt in a small bowl.
02 - In a separate bowl, cream softened butter with brown and granulated sugars until light and fluffy.
03 - Add vanilla extract and egg yolk to the butter mixture and blend thoroughly.
04 - Gradually stir the dry ingredients into the wet until just combined.
05 - Fold in semisweet chocolate chips evenly.
06 - Set air fryer to 320°F and preheat for 2 minutes.
07 - Line the air fryer basket with parchment paper to prevent sticking.
08 - Scoop approximately one tablespoon-sized dough balls and arrange them spaced apart on the parchment.
09 - Air fry for 7 to 8 minutes until edges turn golden and centers are set.
10 - Allow cookies to rest in the basket for 5 minutes, then transfer to a rack to cool completely.

# Expert Hints:

01 -
  • Ready in under 20 minutes from craving to cooling rack, no oven required.
  • Perfect for solo bakers or when you want fresh cookies without a week's worth of leftovers tempting you.
  • That chewy-soft texture happens naturally in the air fryer without overdrying or burning.
02 -
  • Air fryer temperature varies wildly between models, so watch your first batch closely—if edges brown too fast, drop to 310°F; if centers stay raw, bump it to 330°F.
  • The egg yolk is not optional; it's what makes these chewy and rich without making them dense or cakey like a traditional small-batch recipe might.
03 -
  • Don't skip the 5-minute rest in the basket after cooking; it lets them set up just enough to transfer without falling apart but stay warm and soft inside.
  • If you love an almost underbaked cookie, pull them out at 7 minutes and let them cool; the residual heat will set them perfectly.
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