Air Fryer Reference
Chocolate Chip Cookies
dessert · fresh
- Temperature
- 325 °F
- 163 °C
- Total time
- 8 min
- 6 cookies (2 tablespoons of dough each) on parchment
- Flipping
- Not needed
- Internal temp
- —
- use visual cue
Doneness
Edges are golden-brown and set; the centre still looks slightly underbaked and glossy when pulled — it firms up on the rack during the 5-minute rest. Tops show small surface cracks around the chip mounds.
Oil & seasoning
None — the butter in the dough is the fat. Always use parchment paper cut to the basket shape; cookies bake directly onto the basket weld between bars otherwise.
Season with: all-purpose flour, brown sugar, butter, egg, vanilla, baking soda, salt, semisweet chocolate chips.
Watch out for
- Lower temperature than oven baking — air fryer convection is aggressive and 350 °F+ scorches cookie edges before the centres set. Stick to 325 °F.
- Always pull cookies a minute or two before they look done. Carry-over heat from the basket finishes the centre during the rest. Fully-set centres in the basket means dry cookies on the plate.
- Parchment-only — never wax paper (melts at 200 °F and stains the cookies) and never paper towels (fire risk under the heating element). Cut the parchment to basket size with no overhang.
- Standard recipe ratios are calibrated for ovens. Reduce dough sizes to roughly 2 tablespoons each — larger dough balls don't bake through at 8 minutes and overbake at 10.