Alright, pull up a chair! I have to tell you about the time I first tried making cookies chocolat in the airfryer. It was a rainy afternoon, my kids were bouncing off the walls, and I was out of patience for waiting on the oven. So I figured, why not give the airfryer a whirl? Worst case, we’d end up with weird cookie blobs (which, let’s be honest, would probably still taste good). Spoiler: they were dangerously easy—and somehow even better than my old-school batch. My only regret? Not making more!
Why You'll Love This (Or…When I Make These!)
I crank these out when I’m in a rush, or when the oven’s already hogging space with a lazy lasagna. My family goes wild for these cookies chocolat airfryer style—especially my youngest, who always asks if we can add double chocolate (I mean, who am I to say no?). And I’ll admit, sometimes I fudge the measurements a bit and they still turn out okay. Plus, there’s virtually no waiting around for things to preheat, which is a minor miracle.
(Honestly, my only complaint is you can’t eat them straight from the airfryer—the molten chocolate center will re-educate your tongue about pain. Skip that part. Trust me.)
Gather These Ingredients (But Don’t Stress About Perfection)
- 1 cup all-purpose flour (my grandmother swore by Gold Medal, but really, whatever’s in the cabinet is fine)
- ½ cup brown sugar (packed—I’ve used white sugar in a pinch, still good, just less chewy)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted (or swap in coconut oil—makes them a bit tropical!)
- 1 egg (sometimes I use a flax egg if we’re out—honestly, it’s not the same, but it works)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (I go heavy-handed; use chunks, bars, or whatever chocolate you found behind the cereal)
How I Actually Make Cookies Chocolat in the Airfryer
- First, I grab a medium bowl and mix the melted butter with both sugars until it’s sort of glossy and smooth. (This is where I usually sneak a taste—the raw dough is honestly half the fun, but, y’know, raw egg and all.)
- Crack in the egg, add vanilla, and stir until the mixture looks like, well, cookie batter. Not rocket science.
- Toss in the flour, baking soda, and salt. I stir just until it’s combined; don’t beat the life out of it or your cookies will be tough—learned that the hard way.
- Fold in the chocolate chips. Or chunks. Or those pieces of holiday chocolate leftover form last year. Go wild.
- Now, line your airfryer basket with parchment paper—cut to size, because otherwise the edges burn. Drop dollops of dough (I’d say golf ball sized, but I never golfed) with a spoon, leaving room for them to spread. About 4-6 at a time, depending on your basket.
- Set the airfryer to 160°C (that’s 320°F) for 7-9 minutes. They’ll look a bit underdone when you take them out—don’t panic! They finish firming up as they cool.
- Resist the urge to eat immediately, unless you like molten chocolate surprise. Wait a few minutes before moving to a cooling rack (or plate, or straight into your mouth, I guess.)
Notes That Saved Me (Or Cost Me a Batch)
- If you forget the parchment, you’ll be chipping cookies off the basket (don’t ask how I know).
- Chocolate chips melt better when you chop up a bar. I didn’t believe that, but it’s true.
- Sometimes my cookies puff up weirdly. I think it’s when it’s humid, but who knows—still taste awesome.
Wild Variations (And the One That Flopped)
- Peanut butter swirl: I dropped a spoonful on top before cooking—messy, but a winner.
- White chocolate and macadamia: Actually, these were even better the next day…if you can wait.
- Lemon zest and dark chocolate: Living room split on this one. I think it was too weird, to be honest.
What If You Don’t Have All the Equipment?
You really do need an airfryer for these (well, I mean, that’s the point), but a friend once used a toaster oven on convection and said it worked! As for the parchment paper, I’ve just greased the basket before, but it’s a hassle and clean-up is a right pain.
Storing These Cookies (Ha, Good Luck!)
They’ll keep in a container for about three days…though honestly, in my house, they never last more than a day! If you want to freeze them, wrap ’em up tight. King Arthur Baking has a nice article on freezing cookie dough if you want to get fancy.
How We Serve Cookies Chocolat Airfryer Style
Mostly, we eat them straight off the cooling rack, but sometimes I’ll stack them up with ice cream for an impromptu dessert. My sister dips hers in coffee (which I think is genius), and the kids have tried dunking in hot cocoa. No rules, just cookies.
Things I’ve Learned (The Hard Way…)
- Don’t rush the cooling—if you move the cookies too soon, they sort of collapse. Patience gets you the good stuff.
- Using cold butter instead of melted? I tried it once and, well, the dough was impossible to mix. Not worth the arm workout.
FAQ: The Stuff People Actually Ask Me
- Can I make these gluten free? Yeah, just swap in your favorite GF blend. They’ll be a bit crumblier, but still yum.
- What if my airfryer is tiny? No worries, just make fewer cookies per batch. Or smaller ones, if you’ve got patience (I don’t always).
- Do I need to preheat the airfryer? Sometimes I forget—actually, I find it works better if I do, but it’s not a dealbreaker.
- Why are my cookies crispy outside but soft inside? That’s the airfryer magic! Or maybe they’re just undercooked. Eat one and see (best part of testing, really).
- Can I double this recipe? Yup, but you’ll be making, like, six batches. Maybe grab a podcast to listen to while you work through it.
- Does it work with dairy-free butter? Sure thing. I’ve even used olive oil once, in a pinch—it turned out different, but not bad. Wouldn’t serve them at a bake sale, though!
- Where can I get more airfryer recipes? There’s a bunch at RecipeTin Eats. Or just ask me—I’m usually up for a chat about cookies.
And there you go—cookies chocolat airfryer style, the way I make ’em. If you try them, let me know if you come up with any wild variations. Or if you figure out how to keep them from vanishing in under 24 hours, I’d love to hear it. Happy snacking!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
Instructions
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1In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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2Add the egg and vanilla extract to the mixture and beat until well combined.
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3In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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4Fold in the chocolate chips. Scoop tablespoon-sized portions of dough and place them on a parchment-lined airfryer basket, leaving space between each cookie.
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5Airfry at 320°F (160°C) for 8-10 minutes or until the edges are golden brown. Let the cookies cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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