📝 About This Recipe
Discover the magic of the air fryer with these bakery-style cookies that boast a perfectly crisp exterior and a molten, gooey center. By utilizing the intense convection heat of the air fryer, we achieve a superior 'crunch' that traditional ovens often miss, while keeping the middle decadently soft. Infused with browned butter and flecks of sea salt, these cookies are a sophisticated upgrade to a childhood classic.
🥗 Ingredients
The Flavor Base
- 1/2 cup Unsalted Butter (melted and slightly browned)
- 3/4 cup Light Brown Sugar (packed)
- 1/4 cup Granulated White Sugar
- 2 teaspoons Pure Vanilla Extract (high quality)
- 1 Large Egg (at room temperature)
Dry Ingredients
- 1.5 cups All-Purpose Flour (spooned and leveled)
- 1 teaspoon Cornstarch (for a tender crumb)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
The Mix-Ins
- 1/2 cup Semisweet Chocolate Chips
- 1/2 cup Dark Chocolate Chunks (at least 60% cacao)
- 1/4 cup Toffee Bits (optional but recommended)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a small saucepan over medium heat, melt the butter. Continue cooking, whisking constantly, until it begins to foam and brown bits form at the bottom. Remove immediately and let cool for 5 minutes.
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2
In a large mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Whisk vigorously until the mixture looks smooth and well-combined.
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3
Add the room-temperature egg and vanilla extract. Whisk for about 1-2 minutes until the batter lightens in color; this incorporates air for a better lift.
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4
In a separate bowl, sift together the flour, cornstarch, baking soda, and kosher salt.
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5
Gently fold the dry ingredients into the wet ingredients using a spatula. Stop just before the last streaks of flour disappear to avoid over-mixing.
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6
Fold in the chocolate chips, dark chocolate chunks, and toffee bits until evenly distributed.
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7
Scoop the dough into rounded tablespoons (about 2 tablespoons per cookie). For the best texture, chill these dough balls in the freezer for 10 minutes before air frying.
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8
Preheat your air fryer to 325°F (160°C). If your air fryer has a 'Bake' setting, use that.
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9
Line the air fryer basket with a piece of perforated parchment paper specifically designed for air fryers, or cut a piece to fit, leaving the edges clear for airflow.
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10
Place 4-5 cookie dough balls in the basket, ensuring they are at least 2 inches apart. You will need to work in batches.
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11
Air fry for 8-10 minutes. The edges should be golden brown, but the centers should still look slightly soft and 'underdone'.
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12
Carefully remove the basket and sprinkle the hot cookies with a pinch of flaky sea salt immediately.
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13
Let the cookies rest in the basket for 5 minutes to firm up before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Don't over-crowd the basket; air fryers rely on circulation, and cookies will spread. If your cookies are spreading too much, freeze the dough balls for 20 minutes before cooking. Always use a piece of parchment paper to prevent the dough from falling through the holes in the basket. Check your cookies at the 7-minute mark, as air fryer temperatures can vary significantly between brands. For an extra-indulgent touch, use chopped high-quality chocolate bars instead of chips for 'pools' of chocolate.
🍽️ Serving Suggestions
Serve warm with a tall glass of ice-cold whole milk. Pair with a scoop of premium vanilla bean ice cream for an instant cookie sundae. Enjoy alongside a hot espresso or a dark roast coffee to balance the sweetness. Sandwich two cookies together with a layer of marshmallow fluff for a decadent treat. Store in an airtight container with a slice of white bread to keep them soft for days.