No oven? No problem! Airfryer chocolate chip cookies
By Trần Thy Vân 7.1
Calling all chocoholics and sweet treat enthusiasts! Are you looking for a quick, simple dessert recipe that’ll be ready in just 14 minutes? If so, you’re in the right place! In our busy, quick-paced world, I understand that not everybody has the time or energy to turn on the oven and then bake something from scratch like Nara Smith does. That’s why I’ve developed this classic chocolate chip cookie recipe that can be frozen in batches ahead of time and is baked inside an air fryer!
Ingredients:
These indulgent, classic morsels are perfectly golden, crisp on the edges, yet still soft and gooey in the center. Every bite you take will be bursting with chocolatey, buttery delight, accompanied by a hint of saltiness just lingering at the tip of your tongue to balance out the sweetness. This recipe makes around 13 to 15 cookies, depending on how big you cut each portion of the dough.
For this recipe, you’ll need:
Unsalted butter
All-purpose flour
Brown sugar
Granulated sugar
Chocolate chips (or chopped chocolate)
Baking soda
Vanilla extract
Egg
Salt
Guide:
Inside a pot or pan, melt 115g unsalted butter on high heat, then transfer to a heat-resistant bowl. Let sit for 10-15 minutes to come to room temperature before adding in other ingredients.
Once your melted butter has cooled, add in one whole egg (room temperature), 45g brown sugar, 30g granulated sugar, 1 tsp vanilla extract, and a pinch of salt. Whisk the mixture using a whisk until fully incorporated.
Sift 155g all-purpose flour and ½ tsp baking soda into the mixture. This time, either stick to your whisk or use a spatula to fold the mixture until just combined. You don’t want to overmix because we’ll be adding in chocolate too!
Fold in your desired amount and type of chocolate; I usually do a blend of 50g semi-sweet and 100g dark chocolate chunks. Be sure not to overmix as well, since your cookies will come out with odd, hardened calluses if you do!
Transfer to a sheet of parchment paper and roll it up tightly like a spring roll. Put inside the freezer for at least 30 minutes to fully set. Take it out of the freezer, unroll the sheet of parchment paper, and cut the dough into chunks like how you’d slice a Swiss roll.
Transfer to a tightly sealed ziplock bag, and place them back inside the freezer. After this step, you could either wait for another 15 minutes and bake immediately or store them in the freezer for up to 2 months!
Meanwhile, preheat your air fryer to 155 degrees Celsius for 13 minutes. Once done preheating, line it with a sheet of parchment paper. Take the cookie dough chunks out and place them inside, but be sure to leave some space in between so that they have room to spread! Since they’re frozen, they’ll be chunkier than your average cookie.
Bake at 155 degrees Celsius for 14 minutes. After baking, place them onto a plate to cool and fully set, because they’ll still be somewhat soft when you remove them from the air fryer! Enjoy within 5 days, counter-top inside an airtight container for the best taste and texture.
Can this be baked traditionally inside an oven as well?
Of course, an oven works pretty much the same, if not better! Preheat your oven to 175 degrees Celsius instead, and bake for 12 minutes. I suggest checking on them after 10 minutes to ensure they don’t overbake! The goal here is to achieve chewy cookies with a crispy, light exterior.
Conclusion + tips:
To sum this up, not only is this recipe incredibly easy to follow, but you could also use it as a base for other cookie recipes! Want double, triple chocolate chip cookies? Replace with 30g of cocoa powder and 125g of flour. Craving the matcha white chocolate variation instead? Use white chocolate, along with 8 to 15g of matcha powder (taste as you go, you don’t want it to be too bitter) and 147g to 140g of flour instead. Satisfy your chocolate cravings, and make a batch in advance! Happy baking, busy bees and chocoholics!
