Air Fryer Chocolate Chip Cookies

2
Maggie M

By
@LovingMyKitchen

This has been my go-to chocolate chip cookie for so many years I honestly can't tell you how long it has been !

They are consistent in quality and taste, the dough freezes extremely well so it makes a super freezer dough that slices easily so you can bake as many or as few as you like.

I have made these in my air fryer several times and they turn out great .. and you don't have to heat up your kitchen!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Yield 3 dozen
Method:
Air Fryer

Ingredients

  • 2-1/4 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 2
    eggs
  • 2 - 3 tsp
    instant coffee or espresso granules
  • 1 tsp
    pure vanilla
  • 1 c
    butter - not margarine
  • 3/4 c
    light brown sugar
  • 1/4 c
    granulated sugar
  • 1
    small (3.4 oz) box instant vanilla or french vanilla pudding mix
  • 1 Tbsp
    malted milk powder - optional and amount is to taste
  • 2 c
    chips - semi sweet, milk chocolate or white chocolate or a combo

How to Make Air Fryer Chocolate Chip Cookies

Step-by-Step

  1. NOTE:

    Make the entire recipe then bake only as many cookies as you want.

    Wrap the remaining dough like a log in plastic wrap and place in freezer.

    Next time you want a few cookies just slice and bake .. there is no need to thaw !
  2. Preheat air fryer to 350 for 1-2 minutes.

    Line air fryer basket with parchment paper and set aside.
  3. In a small to medium size bowl, whisk together the flour, baking soda and baking powder until well blended.

    Set aside.
  4. In a small bowl whisk the eggs, coffee granules and vanilla until well blended. Set aside.
  5. In a large bowl whip the butter until fluffy.

    Add the sugars and instant pudding mix - and the optional malted milk powder if you are using that - and beat until creamy.
  6. Add the egg mixture and mix until well incorporated.

    Add the dry ingredients just until they are blended in.

    Stir in the chocolate chips.
  7. Drop cookie dough by small cookie scoop onto the parchment paper leaving about 1/2" or so between cookies.

    Bake for 4 - 5 minutes - or until slight golden and set. If you want a crunchier cookie leave for about 6 minutes.

    If you are using a larger scoop you will need to increase your baking time.
  8. Let cool on the parchment paper for 2 minutes then transfer to a cooling rack and cool completely.

Printable Recipe Card

About Air Fryer Chocolate Chip Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American



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