Soft chocolate chip cookie batter is the perfect match for the salty-sweet bites of our Milk Chocolate With Toffee And Sea Salt Bars. Bake these in small batches in the air fry machine for always-perfect cookies.
Air Fryer Salty-Sweet Chocolate Chip Cookies
Prep Time: 15 minutes + cooling
2 sticks butter, unsalted, softened
¾ cup sugar, white, granulated
¾ cup brown sugar
2 eggs, lightly whisked
1 tbsp vanilla extract
1 tsp salt
1 tsp baking soda
2 ⅓ cups all purpose flour
6 oz (2 bars) Divine Milk Chocolate With Toffee And Sea Salt bars, diced/crushed
Add butter, sugar, and brown sugar to a large bowl. With an electric mixer, mix together on medium-high speed for 2-3 minutes until combined and fluffy. Add whisked eggs, vanilla extract, salt. Mix together on medium-high for 20 seconds to combine. Add baking soda and a portion of the flour. Mix on medium-high for 20 seconds. Add the rest of the flour in similar smaller portions, continuing to mix 20 seconds in between. Reserve some chocolate on the side for topping later. And add the rest of the chocolate to the cookie batter. Gently use a spatula to fold in the chocolate and integrate it with the cookie mix.
Set the air fryer to 350ºF to preheat for 5 minutes. Remove the air fry basket and cut parchment paper to the size of the bottom of the basket. Scoop about 4x 2 tablespoon balls of cookie batter, or however many will fit your air fryer with 1-2” of space around them. Add batter to the air fry basket and push down each ball of dough to flatten into the shape of a cookie. They will expand slightly when baking. Add some reserved chocolate to the top of the cookies.
Air fry chocolate chip cookies for 6 minutes, then leave them in the machine for 1 more minute without the heat turned on. They will be very soft at first, so carefully move them to a cookie cooling rack with a spatula to rest for 5 minutes. Store for up to 5 days in an airtight container. Cook the rest in batches or refrigerate until ready to bake later.