10-Minute Air-Fryer Chocolate Chip Cookies for Two

  

Ingredients

• 3/4 cup all-purpose flour (3.375 ounces; 95 g)

• 1/4 tsp baking soda

• 1/8 tsp kosher salt

• 4 tbsp unsalted butter, melted and cooled slightly

• 1/2 cup dark or light brown sugar

• 1 large egg yolk

• 3/4 tsp vanilla extract

• 1/3 cup dark or milk chocolate chips

Directions

1. In a small bowl, using a small whisk or fork, whisk flour, baking soda, and salt together. In a medium bowl, whisk butter and sugar vigorously until sugar is fully dissolved, about 1 minute. Vigorously whisk egg and vanilla into butter mixture until fully combined and mixture is glossy, about 1 minute.

   

2. Using a rubber spatula or spoon, stir flour mixture into butter mixture until just combined, then stir in chocolate chips. Cover and refrigerate for 5 to 10 minutes, until batter is slightly thickened.

   

3. Using wet hands (to avoid sticking), divide dough into 6 equal portions and roll into balls; set on counter or a clean plate. Preheat 6-quart air fryer at 325℉ (160℃) for 3 minutes. Line preheated air fryer basket with parchment paper.

   

4. Set dough balls on the parchment paper in air-fryer basket, spaced apart, making sure some are close to the perimeter of the parchment paper (this ensures the parchment won't flap over the cookie edges while baking). Bake at 325℉ (160℃) until edges of cookies are set and beginning to brown but centers are still soft and puffy, 6 to 10 minutes. Let cool on parchment for 10 minutes. Serve.

   

Special Equipment

6-quart air-fryer, parchment paper

Make-Ahead and Storage

Leftover cookies can be stored in an airtight container at room temperature for up to 7 days.

 

 

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