Desserts
Three or four cookies at a time, gooey in the middle, ready in eight minutes. Dangerous on a weeknight.
160° · 8m 160°C / 325°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
Your note
Log in to keep a note here — “next time, 2 minutes less”.
Log inIngredients
- 58 g butter, softened
- 50 g light brown sugar
- 25 g caster sugar
- 1 egg
- ½ tsp vanilla extract
- 90 g plain flour
- ¼ tsp bicarbonate of soda
- ¼ tsp fine salt
- 75 g dark chocolate chips
Steps
-
Cream the butter and both sugars, beat in the egg and vanilla, then fold in the flour, bicarbonate of soda, salt and chocolate chips.
-
Preheat the air fryer to 160°C / 325°F and cut a perforated parchment liner to fit the basket. Never preheat with an empty liner in the basket — it can lift into the element.
-
Add the liner and 3–4 balls of dough, spaced well apart. Flatten each one slightly.
-
Cook for 8 minutes, until the edges are set and the middle still looks underdone.
-
Leave the cookies in the basket for 3 minutes to firm up before lifting them out — they finish setting as they cool.