Air Fryer Chocolate Chip Cookies

These Air Fryer Chocolate Chip Cookies are golden brown and chewy with the most irresistible crispy edges. The air fryer is perfect for small batch baking so you can have hot and fresh cookies anytime without turning on your oven!

Today, we’re making chocolate chip cookies in the air fryer. If you love crispy cookies loaded with chocolate chips, you’ll love this recipe!

The air fryer is so convenient for baking in small batches. If you haven’t tried baking in it yet, it’s definitely worth a try.

We love using the air fryer to make these small batch air fryer cinnamon rolls and this 7-inch air fryer cake. Both are easy and delicious!

These air fryer muffins are also a must try. They have an oatmeal base and they’re loaded with chocolate chips!

For these cookies, the air fryer doesn’t save a lot of time compared to oven baking, but it allows you to bake a small serving of cookies without turning your oven on and heating up your kitchen.

That makes it perfect for a quick dessert in the summertime. Air fryer chocolate chip cookies with some s’mores ice cream sandwiched between them would be amazing!

Why you’ll love this air fryer cookie recipe

• These chocolate chip cookies get perfectly crispy in the air fryer thanks to the high heat circulating around them.
• The dough is freezer friendly, so you can freeze the cookie dough balls and air fry a few at a time when you’re in the mood for warm and fresh cookies.
• If you have limited oven space, baking cookies in the air fryer is a great way to free up space to bake other things in your oven.

Ingredients for these easy air fryer cookies

White flour – You’ll need 1 cup of all-purpose white flour, spooned and levelled. I haven’t tested this recipe with any other type of flour.

Butter – I used unsalted butter for these cookies to control the amount of added salt in the cookie dough. If you only have salted, you may want to eliminate the added salt in the recipe. I used dairy butter for this recipe. I tested it with plant based butter and the cookies just spread too much.

Coconut sugar – Instead of brown sugar, I used coconut sugar to sweeten the cookies, which also added a soft and chewy texture. You can substitute with brown sugar in the same quantity, the cookies will just be more moist and soft (and will spread more while baking).

Cane sugar – I like to bake with cane sugar in place of granulated sugar as it adds more flavor. If you don’t have cane sugar, you can use granulated. These sugars help create those crispy edges.

Egg – The egg is used for binding. I have not tested this recipe with an egg replacement such as a flax egg.

Oats – For added texture in these chocolate chip cookies, you’ll need 1/4 cup of rolled oats. I used old fashioned large flake oats, but you can also use quick cooking oats.

Baking soda – Used for leavening.

Salt – Just a little to enhance the flavours of the other ingredients. I used fine sea salt but you can also use table salt or kosher. You can even sprinkle a little sea salt on after they come out of the air fryer.

Vanilla – Pure vanilla extract is also used as a flavour enhancer.

Chocolate chips – I used dark chocolate chips, but feel free to use semi-sweet chocolate chips or milk chocolate chips.

How to make air fryer chocolate chip cookies

In a large mixing bowl, use an electric mixer to cream together the butter and sugars.

Beat in the egg and vanilla until creamy and lightened in colour.

Whisk together the flour, oats, baking soda and salt. Gradually beat into the wet mixture until just combined.

Stir in the chocolate chips.

Using a 1.5 tablespoon cookie scoop, portion out the cookie dough onto a baking sheet or tray lined with parchment paper. Place a few additional chocolate chips on the tops of each cookie (optional).

Cover and chill for a few hours, or overnight.

Line your air fryer basket with parchment paper with holes poked into it. (You can buy parchment paper with holes in it specifically made for air fryers).

Place the cookie dough balls in the basket in a single layer, about 2 inches a part.

Air fry for 10 minutes, or until the edges are set and the tops are golden brown. (The edges will start to look crispy).

Let cool in the air fryer basket for 10 minutes before transferring to a wire rack to cool completely.

Repeat with remaining cookies. (You’ll need to air fry in at least 3-4 batches).

Frequently asked questions

Tips for using parchment paper in the air fryer

• You’ll need to line your air fryer basket with parchment paper when baking cookies, otherwise some of the cookie dough will fall through the openings in the bottom of your air fryer basket.
• You’ll want to use parchment paper specifically made for air fryers with holes in it. If you’re using regular parchment paper, cut it to fit the bottom of your basket and poke holes in it so air can circulate.
• When using parchment paper in the air fryer, never turn on the air fryer if there is no food weighing the paper down. It can blow around and touch the heating element.
• Make sure you air fry enough cookies to weigh down the paper. I normally bake 5 cookies at a time. When they’re placed in the corners and in the middle, this helps prevent the parchment paper from lifting.

Storage instructions

You can store the cookie dough covered in the fridge for 2-3 days before baking.

To freeze, just arrange the cookie dough balls in a single layer on a parchment paper lined sheet pan. Freeze for a few hours and then transfer to a covered container or freezer safe bag and store in the freezer for up to 3 months.

Once these air fried cookies are baked and cooled, store them in an airtight container at room temperature for 1-2 days.

You can also freeze them in a single layer or between layers of wax or parchment paper in a freezer-safe container. They will last in the freezer for up to 3 months. Defrost at room temperature before enjoying.

Key recipe tips

• Ingredients. For the best results, make sure your butter and egg are at room temperature and measure your flour using the spoon and level method.
• Sugar substitutions. You can use brown sugar in place of coconut sugar but the cookies will spread more. Free free to substitute granulated sugar for the cane sugar.
• Chill the dough. To help minimize the dough spreading, the cookie dough balls should be refrigerated for a few hours. For the best results, I like to chill them overnight.
• Cookie scoop. I used a 1.5 tablespoon cookie scoop to shape the cookies. If you use a smaller or larger scoop, you’ll need to adjust the air frying time.
• Don’t over bake. You should remove the cookies from the air fryer once they’re golden brown and set around the edges. They firm up as they cool.
• Let the cookies rest. Before transferring the cookies to a wire rack, let them rest for 10 minutes in the air fryer basket. This will give them time to firm up. If you try to lift them out right away, they’ll fall apart.
• Air fryers vary. Different brands and models of air fryers may require slight adjustments in air frying temperature and time.

More cookie recipes

• Chocolate Chip Pecan Cookies
• Oat Flour Chocolate Chip Cookies
• Almond Flour Peanut Butter Cookies
• Cookie Butter Chocolate Chip Cookies

More air fryer recipes

• Air Fryer Carrots
• Air Fryer Tortilla Chips
• Air Fryer Pork Schnitzel
• Air Fryer Chicken Bites
• Air Fryer Beets
• Air Fryer Snap Peas

If you make this recipe, I’d love to hear what you think in the comments below!

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