Air fryer chocolate chip cookies should be JUST AS GOOD as the ones you make in the oven. Settle for nothing less with this easy, quick, foolproof recipe.
I’ve seen too many air fryer cookie recipes that are just not up to standard, with cookies with no crinkle, no chew, just a domed top and cakey interior.
This recipe hits all the right notes, giving sweet, warm, chewy cookies with a crisp outer and plenty of creamy chocolate chips.
To make them, you’ll cream butter, sugar and golden syrup together, then whisk in eggs and vanilla, before folding in flour, a touch of baking powder and a generous helping of chocolate chips.
Then all that’s left to do is scoop the dough, roll it into balls, chuck in the air fryer and bake!
I can bake four good-sized cookies at a time in my COSORI 4.7L Air Fryer, which has a tray that measures about 21cm (8 1/4 inches) square.
All in all, you’ll get 20 cookies from the dough, and I recommend you pop some of the dough balls into a ziplock bag so that you can store them in the freezer and have air fryer chocolate chip cookies in minutes, when ever you fancy them.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 130 g slightly salted butter
- 1 tbsp golden syrup
- 160 g white caster sugar
- 1 tsp vanilla extract
- 1 medium free range egg
- 235 g plain white flour
- 1 tsp baking powder
- 400 g milk chocolate chips
Instructions
Pop a liner in air fryer basket on top of the grill tray. If you don’t have one, you can fold a piece of greaseproof in half 4 times to give a narrow triangle and then punch a few holes with a hole punch.
Measure the butter, golden syrup and sugar into a bowl.
Beat until fluffy.
Add the egg and the vanilla.
Beat until well combined.
Add the flour and the baking powder.
Mix just enough to combine – you should now have a sticky, light dough.
Add the chocolate chips.
Fold through.
Divide your dough into 20 portions of dough, rolled into balls. You can eyeball this, or if you want to be super accurate, you can divide the dough into 20 x 50g portions.
Place the cookie dough balls on a tray in the freezer for 10 minutes until very firm – this will help the cookies hold their shape.
Place 4 cookie dough balls, evenly spaced in your air fryer basket lined with the holey paper you made earlier. If they look more crowded than in the pictures, you may have a smaller air fryer tray and need to cook fewer at a time.
Set the air fryer to 140C/285F and bake the cookies for 15 minutes until golden.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Repeat to cook as much of the cookie dough as you wish – you can store any dough you’re not ready to cook in a Ziplock bag.
Enjoy your freshly baked air fryer chocolate chip cookies. I’m certain that you will!
If you have any of your baked cookies left over (seriously, how?!) then they’re best stored in a sealed container or ziplock bag somewhere cool and dark, but not in the fridge.
They keep really well when stored properly, so should be good for at least 5 days, although they’re of course best eaten as fresh as possible.
Once you’ve given my recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Air Fryer Chocolate Chip Cookies recipe
Air Fryer Chocolate Chip Cookies Recipe
Air fryer chocolate chip cookies should be JUST AS GOOD as the ones you make in the oven. Settle for nothing less with this easy, quick, foolproof recipe.
Servings: 20 cookies
Ingredients
- 130 g slightly salted butter
- 1 tbsp golden syrup
- 160 g white caster sugar
- 1 tsp vanilla extract
- 1 medium free range egg
- 235 g plain white flour
- 1 tsp baking powder
- 400 g milk chocolate chips
Instructions
-
Cut a piece of greaseproof to about the same size as the base of your tray. Fold it in half 3-4 times to create a thin triangle. Make holes with a skewer or hole punch and unfold.
-
In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
-
Beat in the egg and the vanilla until well combined.
-
Add the flour and the baking powder and mix until just combined – you should now have a sticky, light dough.
-
Fold in the chocolate chips.
-
Divide your dough into 20 portions of dough, rolled into balls. You can eyeball this, or if you want to be super accurate, you can divide the dough into 20 x 50g portions.
-
Place the cookie dough balls on a tray in the freezer for 15 minutes until very firm – this will help the cookies hold their shape.
-
Place 4 cookie dough balls, evenly spaced in your air fryer basket lined with the holey paper you made earlier. If they look more crowded than in the pictures, you may have a smaller air fryer tray and need to cook fewer at a time.
-
Set the air fryer to 140C/285F and bake the cookies for 15 minutes until golden.
-
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
-
Repeat to cook as much of the cookie dough as you wish – you can store any dough you’re not ready to cook in a Ziplock bag.
Nutrition
Calories: 228kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 59mg | Potassium: 38mg | Fiber: 1g | Sugar: 21g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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