This air fryer cookie for one recipe is sized perfectly for the air fryer. With this recipe, you will get one big chocolate chip cookie. Big enough to share, but so good that you won’t want to!
How often do you get a craving for a cookie, but don’t need to cook a whole batch? Daily, you say? I thought so!
This recipe is perfect for that situation. It makes one big cookie and by doing it in the air fryer you don’t have to heat up your whole kitchen, or make an entire batch!
The cookie will have a soft, gooey inside and a slightly crisp outside. These are like a giant bakery-style cookie and you won’t be able to resist it!
If you are in fact looking to cook a whole batch, maybe try out our air fryer peanut butter cookies too!
NICALAINE SAYS 
“This is way too good! Way too easy.
Share? I don’t think so.”
Ingredient Notes:
“Wet” ingredients- Check your cabinets to make sure you have granulated sugar, brown sugar, butter, eggs, and vanilla.
“Dry” ingredients- The only dry ingredients are flour, baking soda, and salt.
The additions- This is the chocolate chips. Almost everyone uses semi-sweet, because that’s what they grew up with. That is fine if it is your favorite. But if you can be persuaded, I encourage you to try milk chocolate chips instead. They are a little sweeter, melt a little differently, and just help the recipe a little!
How to Air Fry a Cookie:
- Add melted butter, brown sugar, and sugar to a mixing bowl and stir to combine.
- Add an egg yolk and vanilla and stir again.
- Mix in flour, baking soda, and salt to the bowl to make a dough.
- Stir in plenty of chocolate chips.
- Shape the dough into a large ball and then flatten.
- Place a piece of parchment paper in the air fryer basket and put the cookie dough in the center of the parchment paper.
- Cook for five minutes.
Recipe Tips!
If you need a cookie that you can dip into a cup of milk, you can just split the dough ball into two cookies. Cook for 4 minutes if you have two smaller cookies.
Milk chocolate chips are my favorite, but you can use peanut butter, white chocolate, or semi-sweet also!
You can add M&M’s to the cookie, or use them to replace the chocolate chips. Get creative and have fun!
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More recipes you might like:
- Crispy cauliflower with some homemade ranch dressing is a great snack!
- Hasselback potatoes are a really easy recipe in the air fryer!
- You can even make brats in an air fryer!
- Air fryer drumsticks are the best!
Easy Cookie Recipe
Ingredients
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- ⅓ cup + 1 tablespoon flour
- 1/8 teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup chocolate chips
Instructions
- Preheat air fryer to 350 degrees.
- Add the butter, brown sugar, and granulated sugar to a mixing bowl and stir with a spoon to combine.
- Add the egg yolk and vanilla and stir well.
- Mix in the flour, baking soda, and salt to form a dough.
- Stir in the chocolate chips.
- Shape the dough into a large ball and flatten lightly to form a ball of cookie dough that is about 4 inches in diameter.
- Carefully place a piece of parchment paper down in the preheated air fryer basket and place the cookie dough in the center. The dough will spread a bit, so be sure that the parchment is large enough to allow space for spreading.
- Air fry for 5 minutes.
- Cool for 5 minutes before serving.
Video
Notes
Nutrition
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Comments & Reviews
Brooke says
I made this cookie recipe several days in a row after first trying it. It’s perfect!
Karly says
Love to hear that! Thanks, Brooke!
Cynnamon Stanford says
I doubled the recipe and baked in a six inch skillet. Air fried for 8 minutes at 375, perfection. Thanks for sharing.
Karly says
Sounds tasty!
Nicalaine Brown says
Oh it’s way too easy and way too good. I’m gonna get fat! SO good!
Nicalaine Brown says
This is way too good! Way too easy.
Share? I don’t think so.
Sonya says
The first time I made this, the dough was a bit on the runny side but it made the inside of the cookie a really nice texture and it was gooey. I made the dough again and ky looks more like cookie dough this time and I’m gonna leave it in the fridge so I can bake it later. 😃
Karly says
So glad you like the recipe, Sonya! Nothing wrong with refrigerating the dough first, but you might need to cook just a minute or so longer for it to set up since it’ll be cold. 🙂
Cindy says
What setting do you recommend for baking these? I have a “bake” setting and also “air fry”.
Karly says
We only ever use the air fry setting on our air fryer, but I imagine either would work. The bake setting may take longer though.
Sharon says
Hi Karly,
This sounds like a great recipe, especially since I live alone. Could I use a whole egg instead just a yolk, and maybe increase the flour a bit?
I’m new to Air Frying. Keep up the good work!
Karly says
Hi Sharon!
We’ve only made this as tested, so you’ll have to do some experimenting if you want to use a whole egg. 🙂 It may work out but I can’t say for sure.
Tasha says
I can’t stop making it. I mix everything up in a glass pyrex and pop the bowl and all directly in the air fryer. I cook it at 380 for 8 mins and it’s perfectly cooked with slightly gooey center 😋 Top with ice cream for extra deliciousness!!
Lori L. Patrick says
I had to bake mine,for a total of fifteen,minutes.It makes a good cookie,but a littlle too,sweet for me.
Sara says
I’ve tried this recipe several times. As directed, as well as air frying the jumbo cookie for 8 minutes and splitting it into two cookies for 5 minutes. Each time, I cannot get the bottom and middle to fully cook. This last time, after the cookies set for a few minutes, I flipped them and air fried for an additional 2 minutes. Has anyone else had this issue? I love the recipe, I just want my cookie fully baked instead of half baked. Any suggestions?
Karly says
Hi Sara! I haven’t had that issue, but my guess is that it has to do with the parchment. Make sure you’re using as small of a piece as you can get away with…too large of a piece will block the air flow. You might also try poking a couple of small holes in the bottom. That said, the middle is supposed to be gooey – it’ll set up as it cools. But the bottom/top should definitely cook through. Otherwise, I’m really not sure what the issue would be…my kids make these quite a bit and we haven’t had an issue with that in our basket style air fryer. I’d think the toaster oven style would be even more suited to cookies.
Sara says
Thank you for replying! I have the air fryer parchment paper, so that’s not it. I also have the basket air fryer, but am getting the oven one soon. I’ll try the recipe again with the new air fryer. I like gooey middles, but when the bottom is also gooey, it’s just not done enough and hard to eat. I love this recipe and the idea of making one jumbo cookie at a time, so I’ll keep working it out. Thank you again.
Karly says
Well, shoot. I hate that it’s not working out for you. My next tip would be to try lowering the heat and cooking for longer to see how that does.
Doris Garcia says
Would I get the same results using whole wheat flour?
Karly says
I think the recipe would probably work with whole wheat flour, but the texture/flavor will be different.
monier says
pas de friteuse a air est ce que je peux le faire cuire dans une tasse au micro onde merci
Karly says
No, they won’t work. You’d need to bake it in the oven.
Deborah Hurst says
I wound up with too much liquid and had to add a bunch of flour to compensate, so it was more a muffin, but still delicious! I think my problem was I used a whole egg instead of yolk only. And maybe I should have have softened the butter versus melting it completely? Either way, I loved finding this recipe for a smaller amount than trying to figure it out on my own! Thanks!
Karly says
Hi Deborah! Yes, using the whole egg would make a difference. The amounts are so small than any big variation like that will cause issues.
Steph says
This was soo good!! I put it in the air fryer for 8 min.
Karly says
Thanks, Steph!
Stacy Renegar says
What temperature for the chocolate chip cookie?
Karly says
Hi Stacy! The full instructions are in the recipe card. This cooks at 350 degrees.