Is there anything as wonderful as freshly-baked, homemade chocolate chip cookies? YES! Homemade air fryer chocolate chip cookies! They’re deliciously sweet, rich, and the right combination of chewy and crispy. Ready to enjoy in under 10 minutes!
What Makes This Recipe So Good
- We’ll get to the air fryer in a minute, but first let’s talk cookies. This recipe for homemade chocolate chip cookies is SO. GOOD. SO GOOD! We went the classic route, no salted caramel mix-in or double chocolate chocolate chip dough. The result is a sweet, rich, buttery, iconic chocolate chip cookie that’s just crisp enough on the outside and perfectly soft and chewy on the inside.
- It’s so fast and easy. No, baking cookies in the oven isn’t overwhelmingly time-consuming, I’ll admit. But you’re looking at 10-15 minutes in the oven, plus the 10-15 minute preheat, plus the 5-10 minute cooldown. We’re talking 30-40 agonizing minutes waiting for chocolate chip cookies. With the air fryer, though, it preheats in minutes (without heating up the whole kitchen), the cookies bake in 7 minutes, and then they only need a few minutes to cool. We just went from 40 minutes of agony to 15. SO much better.
- This method is perfect for portion control – just keep the dough balls frozen and defrost 1-4 at a time when you get a cookie craving. Once they’re defrosted, you can follow the air fryer instructions as written! No more temptation or pressure to bake up an entire sheet pan of cookies and have them sitting around taunting you. Small-batch air fryer chocolate chip cookies on demand!
- For the best dough results, you want the egg at room temperature and the butter softened (a.k.a., also at room temperature). If you forget to take those out early enough, don’t fret. You can bring the egg to temperature by placing it in a bowl of warm water for 10 minutes or so. For the butter, soften it in the microwave – just be careful not to melt it completely.
- Yes, it’s safe to use parchment paper in the air fryer. Just don’t line the basket or the racks until you’re ready to put the cookies on top to hold it down. Otherwise, it’ll blow around while the air fryer preheats. If you’re nervous about using regular parchment paper in the air fryer, you can pick up special made-for-the-air-fryer parchment liners that have holes for ventilation.
- If you want to refrigerate or freeze your cookie dough to use later, it’s totally easy to do. Just prepare the dough as instructed, including the step about portioning the dough into cookie dough balls. For the fridge, just place the dough balls in an airtight container and refrigerate them up to 7 days. You can layer parchment paper between them if you’re stacking them on top of each other, so they don’t stick together. For the freezer, line a plate or baking sheet with the dough balls and place them in the freezer for an hour. Once they’ve firmed up, you can transfer them into an airtight container or sealable freezer-safe bag and freeze them up to 3 months. Just let the cookies defrost overnight before air frying them!
More Air Fryer Recipes We Love
- Air Fryer Hot Pockets (Frozen and Homemade)
- Air Fryer Canned Cinnamon Rolls with Homemade Cream Cheese Frosting
- Pizza Rolls in the Air Fryer
- Air Fryer Grilled Cheese
- Air Fryer Frozen French Fries
- 5-Ingredient Air Fryer Flautas
- stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- rubber or silicone spatula
- Cookie scoop with release handle 1-tablespoon-sized scoop preferred
- Air fryer
- Parchment Paper regular parchment paper or parchment air fryer liners
- Wire cooling rack
- Add softened butter, white sugar, and brown sugar to large mixing bowl. Use stand mixer or hand mixer on low-to-medium speed to beat together ingredients until mixture is fully-combined and smooth.
- Add whole egg and vanilla extract to butter-sugar mixture. Continue mixing ingredients until egg is fully incorporated.
- Add flour, baking soda, and salt to medium mixing bowl. Whisk until ingredients are thoroughly distributed, then slowly add flour mixture to butter mixture and mix until ingredients are fully combined and cookie dough forms.
- Remove bowl from stand mixer if using, and add in 1 cup chocolate chips. Use spatula to gently fold in chocolate chips, being careful not to overmix dough.
- Use cookie scoop to portion dough into 1-tablespoon-sized portions and roll each portion between palms of hands to form cookie dough ball. Set ball aside on plate or parchment paper and repeat until all cookie dough has been portioned and smoothed.
- Preheat air fryer to 300° Fahrenheit. When air fryer is preheated, line basket with parchment paper. Place cookie dough balls on parchment paper approximately 1-inch apart, being careful not to overcrowd basket. Work in batches as needed depending on air fryer size and number of cookies.
- Place basket in air fryer. "Bake" cookies 7 to 8 minutes, then remove basket from air fryer. allow cookies to sit in basket 1 minute, then transfer cookies to wire cooling rack. Repeat until all cookies have been "baked".
- Serve as desired, or let cookies cool completely, then transfer cookies to airtight container and save for later.
- White Sugar: You can use granulated Swerve instead of white sugar.
- Brown Sugar: You can use Brown Swerve or coconut sugar instead of brown sugar.
- Cook Time: Cookie preferences vary! Adjust your cook time as needed to get your desired cookie doneness.
- Make it Gluten Free: Use a gluten-free all purpose flour with xanthan gum.
- Make it Vegan: Use our vegan chocolate chip cookie recipe and this cooking method. Adjust the cook time as needed.
- Make it Paleo: Use our paleo chocolate chip cookie recipe and this cooking method. Adjust the cook time as needed.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.