Classic Chocolate Chip Cookies
Air Fryer Chocolate Chip Cookies are made with butter, brown sugar, vanilla, and chocolate chips; bake at 325°F for 10 minutes until chewy with crispy edges and gooey centers.
Saved in this browser. View saved recipes
Method
- 1
Cream butter and sugars until fluffy. Beat in egg and vanilla.
- 2
Mix in flour, baking soda, and salt. Fold in chocolate chips.
- 3
Scoop 2-tablespoon balls onto parchment in the basket, leaving 2 inches between each.
- 4
Air fry at 325°F for 7-9 minutes until edges are set but centers still look slightly underdone.
- 5
Cool on parchment 5 minutes — they firm up. Top with flaky salt.
Pro tip. Pull them when they look underdone — carryover heat finishes them perfectly. Low temperature prevents burning the edges before centers cook. Only bake 4-5 at a time; they spread.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 17 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
