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Easy Air Fryer Chocolate Chip Cookies – Quick, Warm, and Gooey

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour (measure by spooning and leveling)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup semi-sweet chocolate chips (or a mix of chips and chunks)
  • Optional: flaky sea salt for topping
  • Supplies: air fryer, parchment paper, mixing bowls, hand mixer or whisk, cookie scoop or spoon

Method
 

  1. Prep the basket. Cut a piece of parchment to fit your air fryer basket. Poke a few tiny holes in it for airflow. Set aside.
  2. Cream the butter and sugars. In a bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 1–2 minutes. This helps with a soft, chewy texture.
  3. Add egg and vanilla. Mix in the egg and vanilla until smooth. Don’t overmix—just blend until combined.
  4. Whisk dry ingredients. In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
  5. Combine wet and dry. Add the dry ingredients to the butter mixture and mix on low until just combined. The dough should be soft, not sticky.
  6. Fold in chocolate chips. Stir in the chips with a spatula so they’re evenly distributed.
  7. Chill briefly (optional but helpful). If your dough feels warm or soft, chill it for 15–20 minutes. This helps prevent spreading.
  8. Preheat the air fryer. Set to 320°F (160°C) for 3 minutes. Preheating helps the cookies bake evenly.
  9. Scoop the dough. Scoop 1 to 1 1/2 tablespoon balls and place them on the parchment in the basket, spaced about 2 inches apart. Flatten slightly with your fingertips for even baking.
  10. Bake. Air fry at 320°F (160°C) for 6–8 minutes, until edges are lightly golden and centers look just set. Time varies by model; start checking at 6 minutes.
  11. Finish and set. If you like, sprinkle with a pinch of flaky sea salt right when they come out. Let cookies rest in the basket 2 minutes, then transfer to a rack to cool. They’ll firm up as they cool.
  12. Repeat. Continue with remaining dough, replacing the parchment if it gets too oily or dark.