Air Fryer Chocolate Chip Cookies

I recently got an air fryer for my birthday and I absolutely love it! It is perfect for baking sweet treats in smaller batches and so much quicker. Of course, one of the first things I started experimenting with in my air fryer were these delicious extra thick and gooey chocolate chip cookies. Who doesn’t love a warm, freshly baked cookie?! These are THE BEST chocolate chips cookies. These cookies are so delicious and moreish. They are lovely and gooey when warm, but chewy when cooled.

This recipe is the same as my Strawberry and White chocolate cookies recipe, but I have halved the recipe and adjusted the weight/size of the cookies to make them air fryer friendly. My air fryer has a 5.5 Litre capacity and a square basket. I bake my cookies in batches of 4, but if you have a smaller air fryer, you might need to bake in batches of 2-3. This is important as the cookies need space as they will spread and you don’t want them to stick together.

You will need to line your air fryer with baking paper and I also recommend using a fork to poke several holes into the paper. This will help with air circulation and help the cookies bake more evenly. Make sure that the baking paper just covers the base – it shouldn’t overlap the sides.

I like to weigh my cookie dough so that the cookies are exactly the same size, but you don’t have to do this. You can just divide the dough into 9 balls of dough. You will also need to refrigerate the dough for 30 minutes or so, as this helps them maintain their thickness so they don’t spread too much during baking.


Adrianna x

Air fryer chocolate chip cookies

Air fryer chocolate chip cookies

Extra thick delicious gooey cookies loaded with chocolate chips
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 9


  • 200 g Plain flour
  • 100 g Salted Butter  Softened
  • 75 g Light Brown sugar
  • 25 g Granulated sugar
  • tbsp Cornflour
  • Medium free-range egg
  • 1/2  tsp Baking powder
  • 1/2  tsp  Bicarbonate of soda
  • tsp Vanilla extract or Vanilla bean paste
  • 200 g Chocolate chips or chunks


  • In a bowl, mix together the sugars and butter until just combined.
  • In a separate bowl, add the flours, bicarbonate of soda and baking powder. Whisk until thoroughly combined. Add this to the butter and sugar along with the egg and vanilla and mix together for around 20-30 seconds.
  • Add the chocolate chips/chunks and stir until just combined.
  • Weigh out the dough into around 9 pieces, each weighing around 65g. Roll each piece of dough into a ball and refrigerate for at least 30 minutes.
  • Line the base of the air fryer with baking paper. Pierce the paper with several holes with a fork or scissors. Depending on the size of your air fryer, place 2-4 balls of cookie dough onto the baking paper. Cook at 160 for 10 minutes. Leave to cool for 5-10 minutes before removing from the air fryer and adding the next batch.


Make sure the baking paper just covers the base of the air fryer – it shouldn’t overhang the sides.
Make sure you pierce the baking paper with several holes to allow for even baking.
Make sure you refrigerate the dough for at least 30 minutes otherwise the cookies will spread too much and they won’t be nice and thick!
These cookies are best eaten on the day they are baked, but will last up to 3 days in an air tight container.
The dough can be frozen into individual portions which is perfect if you don’t want to make a whole batch!
If cooking from frozen, allow an extra 1-2 minutes baking time.
The chocolate chips can be substituted for chopped chocolate or chocolate chunks.

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