Air Fryer Chocolate Chip Cookies (THE perfect texture!)
Servings 17 big cookies
These air fryer chocolate chip cookies have an amazing texture – perfectly chewy with crisp outsides. Oven directions are included, and there’s a tested gluten-free option, too.
Ingredients
- 1 cup (225 grams) unsalted butter softened or 15 tablespoons (210 grams) refined coconut oil, softened but not melted for dairy-free/vegan
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs 50 grams each, out of shell eggs, room temperature, or 2 chia eggs for vegan
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups (376 grams) flour see notes
- 2 1/4 cups (383 grams) semi-sweet chocolate chips divided (use vegan chocolate chip, if desired)
Instructions
Air fryer directions:
- In a large mixing bowl with a stand mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla until well combined.1 cup (225 grams) unsalted butter, 1/2 cup (100 grams) granulated sugar, 1 cup (200 grams) brown sugar, 2 large eggs, 1 tablespoon vanilla extract
- Sprinkle the baking soda and salt on top, beat until combined, and then add in the flour on low speed.1 teaspoon baking soda, 1 teaspoon salt, 3 cups (376 grams) flour
- Stir in 1 3/4 cups of chocolate chips until combined.2 1/4 cups (383 grams) semi-sweet chocolate chips
- Preheat the air fryer to 320 °F (160 °C). Place a piece of parchment paper in the basket (on top of a crisper plate, if you have one). I took a larger piece of parchment paper and wrapped it around the crisper plate, trying to tuck it well underneath. Then I also poked a few holes for better air circulation.
- Form 1/4 cup (75-gram) balls and press the remaining chocolate chips on top.
- Place in the air fryer. After baking, mine were 3.3in (8.5cm) wide so that should tell you how many you can fit.
- Cook for 9-13 minutes or until lightly browned. The time will depend on your air fryer.
- Let sit for 5 minutes or until soft enough to remove to a cooling rack. Store cooled cookies in an airtight container for up to 5 days. The baked cookies can also be frozen or you can roll the dough into balls and freeze those for up to 3 months.
Oven directions:
- Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.
- Follow the above method to prepare the dough. Place 4" apart on the prepared baking sheet.
- Bake for 12-16 minutes or until lightly browned around the edge.
- Let cool completely on the baking sheet. Store cooled cookies in an airtight container for up to 5 days. The baked cookies can also be frozen or you can roll the dough into balls and freeze those for up to 3 months.
Notes
- For the flour, you can use all-purpose flour or for a gluten-free version, use 3 cups (414 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour.
- The coconut oil should be soft enough that it can be blended in with the other ingredients but should not be melted or even melty because then the dough will be very greasy.
- To make the chia eggs for this recipe, mix together 2 tablespoons of ground chia seed with 6 tablespoons of water until well combined. Let sit for about 1-2 minutes or until goopy like regular eggs.
- Please read the post concerning the texture of the gluten-free version!
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Recipe adapted heavily from this Epicurious recipe.
Nutrition
Calories: 395kcalCarbohydrates: 48gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 49mgSodium: 217mgPotassium: 188mgFiber: 3gSugar: 27gVitamin A: 374IUCalcium: 35mgIron: 3mgNet Carbs: 45
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