Skip the Oven: Easy Air Fryer Chocolate Chip Cookie Recipe

 

I hadn’t made cookies in ages, but the craving hit hard. I wanted big, chocolate-chip-loaded cookies, crispy on the outside, chewy on the inside… without turning on the oven and heating up the whole kitchen. So I decided to try something new: air-fried chocolate chip cookies.

 Spoiler: they turned out amazing.

 I went for generous, bakery-style cookies (because when you have a real hankering, a tiny cookie just won’t do). With room-temperature dough, they needed about 8-10 minutes in the air fryer. I also tested frozen dough, because let’s be honest, who doesn’t love keeping a stash ready?

 From frozen to perfectly golden took around 14 minutes.

This is my go-to move: mix up a batch of dough, roll it into a log, slice it, wrap it tightly in plastic wrap, and freeze it in a freezer bag. Whenever the craving strikes, I just grab one or two slices and air-fry them on the spot. Instant happiness.

 Whether you use the air fryer or stick with a traditional oven, these cookies are pure comfort. Chewy centers, lightly crisp edges, and plenty of melty chocolate chips. You’re going to want to make a double batch.

 Air Fryer Chocolate Chip Cookies

 1 stick (½ cup) butter, softened

1 c. light brown sugar

1 c. dark brown sugar

2 large eggs

1½ t. vanilla extract

2½ c. flour

1 t. baking soda

½ t. sea salt

Pinch of cinnamon

1 (12-oz) bag semi-sweet chocolate chips

In a large bowl, cream the softened butter and light brown sugar together until smooth and fluffy.

 Beat in the eggs and vanilla until well combined.

 In a separate bowl, whisk together the flour, baking soda, sea salt, and cinnamon.

Gradually mix the dry ingredients into the wet ingredients just until combined.

 Fold in the chocolate chips.

 Air Fryer Method

Scoop large rounded balls of dough (or slice from a chilled/frozen log).

 Place 2–4 cookies in the air fryer basket, leaving space between them. (No need to preheat most air fryers for this.)

 Air fry at 325–330°F for about 10 minutes for room-temperature dough, or 13–14 minutes for frozen dough, until the edges are lightly golden.

Let them rest in the basket for 2–3 minutes before transferring to a wire rack (they firm up as they cool).

 Oven Method (if you prefer)

 Preheat oven to 375°F and line baking sheets with parchment or a Silpat. Drop rounded tablespoons of dough onto the sheets and bake 8–9 minutes until the edges are lightly golden. Cool on the baking sheet a few minutes before moving to a rack.

 That’s it! Warm, gooey, chocolate-studded cookies with almost no effort. Keep a log of dough in the freezer and you’ll never be more than 15 minutes away from homemade cookie bliss.

 Happy baking (or air frying)!

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St. Pat’s Pinwheel Cookies

It's time for eating, drinking, and wearing of the green. March is here, temperatures are climbing, and we've sprung ahead. Is it just me, or does everything seem more positive and hopeful? While you're letting that marinate, why not whip up a batch of St. Patrick's Day cookies?  This recipe is crispy, flavorful, and a dream to work with. You can tint it any color that you like, roll it and cut it with your shamrock cookie cutters, or do what my daughter-in-law, Emma, did and turn it into pinwheels.

 St. Pat’s Pinwheel Cookies

3 c. flour
2 t. baking powder
1 c. sugar
1 c. (2 sticks) salted butter, cold
1 large egg
¾ t. vanilla extract
½ t. almond extract

Few drops green food coloring

 Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and beat to combine. Gradually add the flour mixture and beat just until combined thoroughly.

 If the dough is crumbly, knead it together with your hand. Divide dough in half. Leave one half as is, and tint the other as deeply green as you like.

 On a floured surface, roll each half of dough into equal rectangles approximately 1/8" thick. Place the white rectangle on top of the green rectangle, and tightly roll the two doughs from the long ends. Pinch edges to seal.

 Wrap in plastic and chill for 30 minutes. Slice roll into ¼” thick rounds. Place rounds on parchment or Silpat-lined baking sheets. Place the entire cookie-filled baking sheet in the freezer for 5 minutes.

 Preheat oven to 350°F. Remove cookie sheet from freezer and bake for 10-12 minutes or until edges are just barely starting to turn golden. Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack and cool completely prior to decorating.  Makes about 3 dozen cookies.

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