So, I've been experimenting with various types of cookies in the air fryer. These are my latest version of chocolate chip or, my preference, chocolate chunk, cookies. This version is soft and chewy on the inside and a little crispy on the edges. They are sweet and have a pronounced caramel flavor from brown sugar and a touch of caramel extract. They also cook in about 10 minutes in the air fryer, and the dough can be stashed in the refrigerator indefinitely for quick "cookie hits." I like to make 6-9 of the cookies at a time--enough to eat, share, and have only a few cookies left over, so temptation is limited! That said, the cookies do keep well, so they're great to send to a kid in college!
Air Fryer Chocolate Chip or Chunk Cookies -- Makes about 18
2 tablespoons of butter, softened
1/2 cup of dark brown sugar
1 teaspoon of vanilla
1/4 teaspoon of caramel extract (optional)
3 tablespoons of canola oil
1 egg
1 tablespoon of real maple syrup
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/4 cups of all-purpose flour
3/4 cup of dark or semi-sweet chocolate chips or chunks
1/2 cup of chopped walnuts
Cut several sheets of parchment paper into 6-inch squares. In a medium bowl (or quart Pyrex measure), combine the butter, brown sugar, vanilla, caramel extract, oil, egg, maple syrup, salt, baking powder, and baking soda and cream everything well. Stir in the flour until just barely combined, then stir in the chocolate chips or chunks and the walnuts. Ideally, put the dough in the refrigerator overnight (it will help the taste of the cookies, but, if you want cookies NOW, go ahead and bake. I won't tell.). When you're ready to bake, put 2-3 balls of dough, about 1 1/2 tablespoons each, onto the parchment papers and flatten the dough slightly (otherwise your dough balls will roll away). Preheat the air fryer for a minute or so at 320 and then put one of the cookie-topped parchment pieces into the air fryer basket. Return the basket to the air fryer, and let the cookies bake for about 10 minutes--less time for softer cookies, longer for harder cookies. Repeat the process with the remaining dough, reusing the parchment sheets as needed.
