The kind of chocolate chip cookie that I prefer depends on my mood. Often I like them to be super doughy, and often strong and crisp. If you’re searching for one in between — gooey on the inside and crunchy on the outside — I’ve got a foolproof solution for you. It’s about cooking them in your air fryer.
When using your air fryer to make cookies, make sure that the bottom of the air fryer is always lined with foil to help with easy cleaning. You’ll also want to line up your racks or basket with parchment paper — either purchase paper with holes in it, cut any slits into the cover, or leave space around it — which will make for better cooking and air circulation.
- Place 2 sticks unsalted butter in the bowl of a stand mixer fitted with the paddle attachment and let it sit until softened.
- Add 3/4 cup granulated sugar and 3/4 cup packed dark brown sugar, and beat on medium speed until combined and fluffy, 3 to 4 minutes.
- Add 1 tablespoon vanilla extract, 2 large eggs, and 1 teaspoon kosher salt, and beat until just combined.
- Add 1 teaspoon baking soda and 2 1/3 cups all=purpose flour in increments, mixing until just combined.
- Add 2 cups chocolate chunks and 3/4 cup chopped walnuts ans stir with a rubber spatula until just combined.
- Preheat an air fryer oven o BAKE at 350ºF and set to 5 minutes.
- Line the air fryer racks with parchment paper, being sure to leave room on all sides for air to flow.
- Drop 2 tablespoon scoops of the dough onto the racks, spacing them 1-inch apart.
- Gently flatten scoop slightly to make a cookie shape.
- Sprinkle with flaky sea salt, if using. Bake until golden brown, about 5 minutes.
- Remove the racks from the air fryer and let cool for 3 to 5 minutes to set. Repeat with the remaining dough. Serve Warm.