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air fryer chocolate chip cookies

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

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!

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yield serving(s)
method Air Fryer

Ingredients For air fryer chocolate chip cookies

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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