📝 About This Recipe
Experience the ultimate comfort dessert with this deep-dish cookie that boasts a crispy, golden exterior and a molten, gooey center. By using the air fryer, we achieve a superior texture in half the time of a conventional oven, creating a concentrated caramelization of the brown sugar and butter. It’s the perfect marriage of a warm bakery cookie and a decadent cake, designed to be shared straight from the pan with a cold scoop of vanilla bean ice cream.
🥗 Ingredients
The Cookie Base
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 cup Light Brown Sugar (packed)
- 1/4 cup Granulated White Sugar
- 1 Large Egg (at room temperature)
- 1.5 teaspoons Pure Vanilla Extract (high quality)
Dry Ingredients
- 1 1/4 cups All-Purpose Flour (spooned and leveled)
- 1 teaspoon Cornstarch (the secret for a soft, chewy texture)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt (fine grain)
Mix-ins and Toppings
- 3/4 cup Semi-Sweet Chocolate Chips (divided)
- 1/4 cup Dark Chocolate Chunks (for a rich contrast)
- 1 pinch Flaky Sea Salt (for finishing)
- 2-3 scoops Vanilla Bean Ice Cream (for serving)
👨🍳 Instructions
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1
Preheat your air fryer to 320°F (160°C). If your air fryer doesn't have a preheat setting, run it empty for 5 minutes.
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2
Generously grease a 6-inch or 7-inch round cake pan or a small cast-iron skillet that fits comfortably inside your air fryer basket.
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3
In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or spatula until the mixture is light, fluffy, and well-combined (about 2 minutes).
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4
Add the egg and vanilla extract to the butter mixture. Beat again until smooth and the egg is fully incorporated.
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5
In a separate small bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt to ensure even distribution.
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6
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined; be careful not to overmix, as this can make the cookie tough.
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7
Fold in 1/2 cup of the semi-sweet chocolate chips and all of the dark chocolate chunks.
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8
Transfer the dough into the prepared pan or skillet. Use the back of a spoon to press it down into an even layer, reaching the edges.
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9
Sprinkle the remaining 1/4 cup of chocolate chips over the top, pressing them slightly into the dough for that 'bakery-style' look.
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10
Place the pan into the air fryer basket. Air fry at 320°F for 12-15 minutes. The edges should be set and golden brown, but the center should still look slightly soft and underbaked.
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11
Carefully remove the pan from the air fryer (use oven mitts!) and let it sit for at least 5-7 minutes. This 'carry-over' cooking time is crucial for the center to set into a fudgy consistency.
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12
Sprinkle a pinch of flaky sea salt over the top while the chocolate is still melty.
💡 Chef's Tips
Don't overbake! The cookie will look slightly wobblier in the center than you think it should; it firms up significantly as it cools. Use a combination of chocolate chips and hand-chopped chocolate chunks for different pockets of meltiness. If the top is browning too quickly before the center is done, tent the pan loosely with a small piece of aluminum foil. Ensure your egg and butter are truly at room temperature to create a smooth emulsion that doesn't separate. Cornstarch is the secret ingredient—it prevents the flour from developing too much gluten, keeping the pizookie tender.
🍽️ Serving Suggestions
Top with a massive scoop of premium vanilla bean or salted caramel ice cream while still warm. Drizzle with warm chocolate ganache or a salted caramel sauce for extra indulgence. Serve with a cold glass of whole milk or a hot espresso to balance the sweetness. Add a handful of toasted walnuts or pecans on top for a crunchy texture contrast. For a festive twist, add a dollop of whipped cream and a maraschino cherry.