Air Fryer Chocolate Chip Cookies are crispy on the outside and soft on the inside and the best part is that you don’t need to fire up your oven! No mixer required for this easy recipe either.
❤️ Why You’ll Love This Recipe: These cookies turn perfectly golden brown with a lightly caramelized crunch. They’re soft and tender on the inside and you don’t need to heat up the kitchen to make them!
Making Air Fryer Chocolate Chip Cookies
This recipe is from a fun new cookbook from America’s Test Kitchen, Toaster Oven Perfection. It’s full of convenient, classic recipes that you can make in a toaster oven. I love my toaster oven and it’s great to have a cookbook to help me use it more.
This recipe is their make-ahead chocolate chip cookies. You can bake a mini batch in your toaster oven or air fryer and save the rest of the dough in the freezer for later.
Instead of creaming butter and sugar together, these cookies start with melted butter. The result is a chewier, softer cookie. You want the butter to be slightly cooled before you add it to the bowl of ingredients, so melt your butter first and then assemble your other ingredients while it’s cooling.
I used a #30 scoop to portion the cookie dough into two tablespoon-sized balls. Note that before baking, you should lightly flatten the cookies out. They won’t spread as much in an air fryer as they do in a regular oven.
Air Frying vs. Oven-Baking Cookies
The great thing about making cookies in the air fryer is the air fryer heats up super fast and doesn’t heat up your house as much as a regular oven.
Air fryer cookies will brown more than oven-baked cookies. They’ll have a slightly more caramelized flavor and golden brown top, but they’re not overcooked on the inside or outside.
Every air fryer/toaster oven cookies a little differently, so don’t be afraid to open the air fryer basket to check and see if your cookies are done after the shorter cooking time.
I recommend taking the cookies out when they’re still slightly undercooked in the center. Then leave them on the baking sheet to finish cooking for a few minutes.
Storing Leftover Dough
After you’ve cooked your first batch of chocolate chip cookies in the air fryer or toaster oven, you can store the leftover dough in an airtight container or Ziploc bag in the freezer for up to three months.
Shape the cookies before freezing them, arrange the flattened balls of cookie dough on a baking sheet and pop it into the freezer for about an hour, or until firm. Then transfer the frozen cookie dough balls to a zip-top bag or container and freeze.
You can then bake the cookies from frozen, just use the longer cooking time.
More Cookie Recipes to Try
Here are more of our favorite classic cookie recipes to try next:
- Homemade Milano Cookies are thin, crispy and coated in chocolate ganache in the center.
- Pecan Snowball Cookies are little shortbread boats filled with jam and dusted with powdered sugar.
- Pumpkin Chocolate Chip Cookies have a twist from sweet and gooey pumpkin puree.
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- 2⅛ cups (10.23 ounces) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup packe (7 ounces) light brown sugar
- ½ cup (3½ ounces) granulated sugar
- 12 tablespoons unsalted butter, melted and cooled
- 1 large egg plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
Line a large and a small rimmed baking sheet with parchment paper or use a Silpat.
Whisk flour, baking soda, and salt together in a bowl. Set aside.
Whisk brown sugar and granulated sugar together in a mixing bowl. Whisk in melted butter until combined. Whisk in egg and yolk and vanilla until smooth.
Gently stir in flour mixture with a sturdy spoon until a soft dough forms. Fold in chocolate chips.
Preheat the air fryer or toaster oven on the bake setting to 350 degrees.
Working with 2 tablespoons at a time, roll into balls. (I like to use a #30 scoop to portion out the dough evenly.) Space desired number of dough balls at least 11/2 inches apart on prepared small baking sheet; space remaining dough balls evenly on prepared large sheet. Using the bottom of a greased or floured dry measuring cup, press each ball until 2 inches in diameter.
Bake small sheet of cookies until the edges are just beginning to brown and centers are soft and puffy, 10 to 15 minutes. Let cookies cool slightly on the sheet. Serve warm or at room temperature.
Freeze the remaining large sheet of cookies until firm, about 1 hour. Transfer cookies to a 1-gallon zipper-lock bag and freezer for up to 1 month. Bake frozen cookies as directed; do not thaw.
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Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 80mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 2g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Disclosure: I received Toaster Oven Perfection for my review, but the opinions expressed are always my own.