Ingredients (Makes 8–10 cookies)
- ½ cup (113 g) unsalted butter, softened
- ⅓ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the vanilla and egg yolk.
- Stir together the flour, baking soda, and salt, then add to the wet ingredients until just combined.
- Fold in the chocolate chips.
- Chill the dough for 20–30 minutes (this helps prevent spreading).
- Preheat your air fryer to 320°F (160°C) for 2–3 minutes.
- Scoop 1½-tablespoon portions of dough and place them on parchment paper or a perforated air fryer liner, leaving about 2 inches between cookies. Depending on your basket size, cook 3–5 cookies at a time.
- Air fry for 6–8 minutes, until the edges are golden but the centers still look slightly underdone.
- Let the cookies cool in the basket for 5 minutes before transferring to a wire rack—they’ll continue to set as they cool.
Tips
- If your air fryer runs hot, reduce the temperature to 300°F (150°C).
- For bakery-style cookies, press a few extra chocolate chips on top before cooking.
- Sprinkle a pinch of flaky sea salt on warm cookies for extra flavor.
- Store in an airtight container for up to 4 days, or freeze the dough balls for up to 3 months. Frozen dough usually needs an extra 1–2 minutes of cooking time.
