INGREDIENTS
- ½ cup unsalted butter softened (113g)
- ½ cup light brown sugar (110g)
- ¼ cup granulated sugar (50g)
- 1 large egg 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)
DIRECTIONS
- 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.
- Use a room-temperature egg. It will incorporate into the softened butter much better than an egg straight out of the refrigerator.
- 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.