Description
These Small-Batch Air Fryer White Chocolate Chip Cookies are a quick and easy treat perfect for when you want just a few cookies without heating up the oven. Made with a simple dough featuring butter, brown and granulated sugars, and studded with generous white chocolate chips, these cookies bake beautifully in the air fryer, delivering a soft, chewy texture with a slightly crisp edge in just 10 minutes of cooking time.
Ingredients
Dry Ingredients
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
Wet Ingredients
- 1/3 cup unsalted butter, softened
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
Other Ingredients
- 1/2 cup white chocolate chips, divided (reserve 2 tablespoons for topping)
- Oil for greasing the air fryer tray
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 325°F (163°C) and allow it to run for 10 minutes so it reaches a consistent temperature.
- Cream the Butter and Sugars: In a mixing bowl, use a hand mixer to beat together the softened butter, light brown sugar, and granulated sugar until the mixture is creamy and well combined.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract on low speed until the mixture is light and fluffy, approximately 1 minute.
- Combine Dry Ingredients: In a separate bowl, mix together the flour, baking soda, and kosher salt with a spoon or spatula.
- Mix Dry with Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing until no flour streaks remain. Be careful not to overmix to keep the cookies tender.
- Fold in White Chocolate Chips: Gently fold in most of the white chocolate chips, reserving 2 tablespoons for topping later.
- Prepare the Air Fryer Tray: Lightly grease the air fryer tray with oil and line it with parchment paper to prevent sticking.
- Scoop the Dough: Using a tablespoon, scoop heaping portions of dough and place them on the tray, ensuring each dough ball is at least 2 inches apart to allow room for spreading.
- Air Fry Initial Cooking: Air fry the cookies for 3 minutes to begin baking.
- Cover and Continue Cooking: After 3 minutes, loosely cover the cookies with foil, securing the sides but leaving the cookie bottoms uncovered, and continue air frying for another 7 minutes.
- Rest in Air Fryer: Once the total 10-minute air frying is complete and the air fryer shuts off, leave the cookies inside, covered with foil, for an additional 2 minutes to finish setting.
- Add Chocolate Chip Toppings: While cookies are still hot, press the reserved white chocolate chips lightly onto the tops for extra sweet bursts.
- Alternate Method for Basket Air Fryers: If using an air fryer with a basket, place the dough on a parchment-lined crisper plate, cover loosely with foil after 3 minutes, and continue as above.
- Cool Before Serving: Remove the tray from the air fryer, take off the foil, and place the tray on a baking sheet. Let the cookies cool on the tray for 15 minutes before serving to allow them to firm up.
Notes
- Do not overmix the dough after adding the flour to prevent tough cookies.
- Use parchment paper to prevent sticking and ease cleanup.
- Loosely covering with foil after initial cooking prevents over-browning while allowing the cookies to finish baking evenly.
- If your air fryer has a basket rather than a tray, use a parchment-lined crisper plate to hold the cookie dough.
- Cookies will be soft when hot but will firm up as they cool.
- Make sure dough balls have enough spacing for spreading during cooking.