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These small batch air fryer chocolate chip cookies have buttery, crisp edges and a soft, chewy center. They’re quick to make and cook in under 10 minutes. Perfect when you want fresh, homemade cookies without turning on the oven.
Why You’ll Love This Recipe
- Quick to Make: Ready from start to finish in less than 20 minutes.
- Small Batch: Makes the perfect amount when you don’t need a full batch of cookies.
- Crisp and Chewy: Crispy edges with a soft, gooey center.
- Convenient: No need to preheat your oven or heat up your kitchen.
I make these cookies when I’m craving something sweet but don’t want a big batch. They have the same flavor and texture as my classic chocolate chip cookies, but they’re ready in minutes thanks to the air fryer.
The outside gets perfectly crisp while the center stays soft and chewy. It’s such a simple way to enjoy warm, fresh cookies anytime without heating up the whole kitchen.
Looking for more small batch cookie recipes? Try our small batch oatmeal chocolate chip cookies, small batch butter cookies, small batch ginger cookies, or small batch shortbread bites.
Ingredients
If you have any ingredients leftover from this air fryer chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar: A mix of brown sugar and white sugar gives the cookies a chewy texture and great flavor. Brown sugar adds moisture and richness, while white sugar helps with structure. Need brown sugar in a pinch? Use my quick small batch brown sugar recipe.
- Egg Yolk: Save the egg white for other egg white recipes like our mini pavlova, small angel food cake, or our chocolate cake for one.
- Cornstarch: My secret ingredient! This helps keep the cookies soft and chewy.
- Chocolate Chips: I use semi-sweet chocolate chips, but dark chocolate chips or chopped chocolate pieces are great too. Extras? Use them in chocolate chip banana bread for one, single serve chocolate lava cake, chocolate chip pancakes for one, or my deep dish brookie recipe.
See recipe card below for a full list of ingredients and measurements.
How To Make Chocolate Chip Cookies In An Air Fryer
These photos and instructions help you visualize how to make this small batch air fryer cookies recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the air fryer to 325°F (165°C).
- Cream the Butter and Sugars: In a medium bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar for about 1 minute until well combined.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully blended.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Fold in the chocolate chips with a spoon or spatula.
- Scoop and Shape the Dough: Line the air fryer basket with parchment paper. Scoop about 2 tablespoons of dough for each cookie, roll into balls, and place 2 inches apart. You will need to bake in batches. This recipe makes 6 cookies.
- Air Fry and Cool: Air fry at 325°F (165°C) for 5–7 minutes until the edges are golden. Let the cookies rest in the basket for 2–3 minutes before transferring to a rack.
Want to bake chocolate chip cookies in the oven Instead?
Try our small batch chocolate chip cookie recipe for the oven-baked version.
Expert Tips
- Use Room Temperature Butter: This makes it easier to mix with the sugar and helps create the right texture.
- Avoid Overmixing: Mixing too much after adding the flour can make the cookies tough.
- Line The Basket: Use parchment paper in the air fryer basket to prevent sticking.
- Leave Space Between Cookies: This allows air to circulate for even cooking.
- Check Early: Air fryer models vary, so start checking at the 5-minute mark.
- Cool Before Removing: Let cookies rest in the basket for 2–3 minutes so they set before moving to a rack.
Frequently Asked Questions
Usually 5–7 minutes at 325°F (165°C), depending on your air fryer model.
Yes, refrigerate for up to 24 hours before baking. Let it sit at room temperature for 10 minutes before cooking.
Yes, double the ingredients and cook in batches.
Yes, scoop portions onto a baking sheet, freeze until firm, then store in a freezer bag for up to 2 months. Air fry the cookie dough balls from frozen as directed in the recipe, but add 2 to 3 minutes to the cooking time. No need to thaw them.
No. Even when doubling, using the whole egg will add too much liquid and make the dough too soft, resulting in cookies that spread more and have a different texture. Stick with two egg yolks for the best results. Save the egg white to use in our other egg white recipes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these gooey air fryer chocolate chip cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Air Fryer Chocolate Chip Cookies
Equipment
Ingredients
- 4 tablespoons butter -softened to room temperature
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cornstarch
- ⅛ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the air fryer to 325°F (165°C).
- In a medium bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar for about 1 minute until well combined.
- Mix in the egg yolk and vanilla extract until fully blended.
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Fold in the chocolate chips with a spoon or spatula.
- Line the air fryer basket with parchment paper. Scoop about 2 tablespoons of dough for each cookie, roll into balls, and place 2 inches apart. You will need to bake in batches.
- Air fry at 325°F (165°C) for 5–7 minutes until the edges are golden. Let the cookies rest in the basket for 2–3 minutes before transferring to a rack.
Notes
- Use Room Temperature Butter: This makes it easier to mix with the sugar and helps create the right texture.
- Avoid Overmixing: Mixing too much after adding the flour can make the cookies tough.
- Line The Basket: Use parchment paper in the air fryer basket to prevent sticking.
- Leave Space Between Cookies: This allows air to circulate for even cooking.
- Check Early: Air fryer models vary, so start checking at the 5-minute mark.
- Cool Before Removing: Let cookies rest in the basket for 2–3 minutes so they set before moving to a rack.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tasty and Quick!
I just made the air fryer chocolate chip cookies. Well they taste really good they did not brown on the bottom the tops Brown just fine. Is that due to using parchment paper? Anybody else have this issue.
Good recipe.