Air Fryer Classic Chocolate Cookies
Cookies are great, and I genuinely think they're at their best when they've just been baked - a little bit warm and a little bit melty - and the air fryer is the perfect way to get this in the quickest time
- 115g unsalted butter
- 125g light brown soft sugar
- 1 egg
- 225g plus 1 tbsp plain/all purpose flour
- ½ tsp bicarbonate of soda
- 1 tbsp cornflour
- 200–300g milk chocolate, roughly chopped
Line a baking tray with greaseproof paper. Using a stand mixer fitted with the paddle attachment, or a hand whisk, combine the butter and sugar together until light and fluffy with no crunchy bits left.
Whisk in the egg, then sift in the flour, bicarbonate of soda and cornflour, to form a dough. Break off pieces of dough, each about 50g tablespoons, and roll them into little balls. Roll the balls in the chopped chocolate and place them on the lined baking tray. Transfer to the fridge and chill the cookies for at least 10 minutes to firm up.
Heat the air fryer to 160C and line the air-fryer basket with greaseproof paper.
Gently flatten the balls slightly and place them in the air fryer to cook for 12 minutes, making sure they’re spaced well apart. How many you can cook at one time will depend on the size of your air fryer.
Once they are cooked, remove from the air fryer and leave to cool for, like, one minute before digging in. Repeat for the next batch.
For vegan cookies, mix 60ml vegetable oil, a dash of vanilla extract, 50g of light brown soft sugar, 50g of caster and 35ml water in a bowl. Sift in 150g plain flour, and a pinch each of bicarbonate of soda and baking powder. Follow the recipe as above, using 200g vegan dark chocolate to roll the balls in.
To make stuffed cookies, take one teaspoon of, let’s say, hazelnut spread, and put it on a piece of greaseproof paper on a baking tray. Keep going until you have as many teaspoons as you want stuffed cookies. Pop the tray in the freezer and leave the little mounds to freeze. When you make your cookie dough, take 50g, flatten it out, and add a frozen teaspoon of spread. Mould another piece of cookie dough over the top, pinching the dough together to make sure the spread is fully encased. Repeat, refrigerate the cookies for 30 minutes and then air-fry as in the recipe above.