air fryer chocolate chip cookies
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!
prep time
cook time
method
Air Fryer
yield
Yield 3 dozen
Ingredients
- 2-1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs
- 2 - 3 teaspoons instant coffee or espresso granules
- 1 teaspoon pure vanilla
- 1 cup butter - not margarine
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 small (3.4 oz) box instant vanilla or french vanilla pudding mix
- 1 tablespoon malted milk powder - optional and amount is to taste
- 2 cups chips - semi sweet, milk chocolate or white chocolate or a combo
How To Make air fryer chocolate chip cookies
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Step 1NOTE: 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 !
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Step 2Preheat air fryer to 350 for 1-2 minutes. Line air fryer basket with parchment paper and set aside.
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Step 3In a small to medium size bowl, whisk together the flour, baking soda and baking powder until well blended. Set aside.
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Step 4In a small bowl whisk the eggs, coffee granules and vanilla until well blended. Set aside.
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Step 5In 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.
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Step 6Add the egg mixture and mix until well incorporated. Add the dry ingredients just until they are blended in. Stir in the chocolate chips.
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Step 7Drop 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.
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Step 8Let cool on the parchment paper for 2 minutes then transfer to a cooling rack and cool completely.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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