Air fryer chocolate chip cookies
Extra thick delicious gooey cookies loaded with chocolate chips
Ingredients
- 200 g Plain flour
- 100 g Salted Butter Softened
- 75 g Light Brown sugar
- 25 g Granulated sugar
- 1 tbsp Cornflour
- 1 Medium free-range egg
- 1/2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 1 tsp Vanilla extract or Vanilla bean paste
- 200 g Chocolate chips or chunks
Instructions
- INSTRUCTIONS
- 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.
Notes
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.