Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together. Use a hand mixer or a sturdy spatula until the mixture looks light and fluffy. This process incorporates air, which ensures your cookies aren’t too dense.
- Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until the ingredients are fully combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly.
- Slowly stir in the all-purpose flour, baking soda, and salt. Mix until just combined; do not overmix, or the cookies will become tough. Fold in the chocolate chips by hand using a spatula until they are distributed throughout the dough.
- Line the bottom of your air fryer basket with a piece of parchment paper. Make sure the paper is cut slightly smaller than the basket to allow air to circulate around the edges. If your air fryer has a “bake” setting, select it and set the temperature to 320°F (160°C).
- Scoop rounded tablespoons of dough and place them in the basket. Leave at least two inches of space between each cookie as they will spread. Cook for 7 to 9 minutes. The cookies are done when the edges are golden brown but the centers still look slightly soft.
- Carefully remove the basket from the air fryer. Let the cookies sit in the basket for 5 minutes to firm up. Move them to a wire rack to cool completely, or serve them warm for a melty chocolate experience.
- Cook Time: 23 minutes