I was happy to find this recipe for cookies done in the Air Fryer. I am always looking for ways to use it. In the summer I stay away from the oven. This would be very nice to use when you fancy a sweet treat but don’t want the kind of heat the oven puts out when baking. This recipe came from Preppy Kitchen hosted by John Kannell. I found him on YouTube here, but I was happy to find he had a food blog, link on its name. The original recipe on that blog is here. It is always nice to follow along with the video, but I was happy that he also had it all written down on a website. There are more tips on John's website.
Air Fryer Chocolate Chip Cookies - makes a dozen cookies - approximately 269 calories per cookie.
Air fryer with 6-quart basket
½ cup unsalted butter softened (113g)
½ cup light brown sugar (110g)
¼ cup granulated sugar (50g)
1 large egg at room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour (180g)
¼ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips (180g)
In a large mixing bowl, combine the butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat on medium-high speed for about 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through, until well combined.
Add the egg and vanilla extract and beat on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl again.
Add the flour, then sprinkle the baking soda and salt evenly over top. Mix on low speed until no dry bits of flour remain, 1 to 2 minutes. Stir in the chocolate chips by hand with a spatula.
Divide the dough into 12 equal pieces (about 2½ tablespoons each) and roll into balls.
Preheat the air fryer to 300°F if your model requires it.
Line the basket of an air fryer with parchment paper (cut to fit the basket if you don’t have an air fryer liner). Working in batches, place 4 pieces of dough in the basket, equally spaced.
Air fry for 14 minutes at 300°F. Remove the basket from the air fryer and let the cookies cool for 4 minutes on the parchment paper, before transferring to a cooling rack to cool completely. Continue cooking the rest of the dough balls.
John's notes:
Chilling and freezing instructions: If you don’t want to bake the whole batch of cookies immediately, you can cover and refrigerate the cookie dough balls for up to 72 hours. Alternatively, freeze them on a cookie sheet until solid, then transfer them to a freezer-safe container, and freeze for up to 3 months. Air fry from frozen.
To enhance the flavor: Sprinkle the cookies with flaky sea salt once they are finished baking.
This was an experiment as I have never cooked cookies in an air fryer before. I was happy they turned out as well as they did.
I preheated the air fryer first, and used a parchment liner.
We thought they were excellent but they are very rich. I made enough for two each but found one each was enough. I froze the rest of the dough in single scoops to use whenever we felt like a cookie.
I divided the dough in half as we both have different tastes in ingredients. I added chopped pecans and mixed them in for both of us. I divided the dough and in one half I added chocolate chips, in the other I added chopped dates to suit each other's taste. Just a handful, you can see by looking how much you would need, probably about half to a cup for each depending on how much you like or will fit the recipe. If I had raisins I would have used those.
These are the chocolate chips I used.
You can copy and paste the full addresses below if you prefer.
Website: https://preppykitchen.com/air-fryer-cookies/
YouTube: https://youtu.be/G36OLNSiOFY?si=RcHc6OLGtioyIca8
