These cookies get all the good stuff you actually want in a chocolate chip cookie: crisp, golden edges, a soft and slightly gooey center, and pockets of melty chocolate in every bite. The air fryer works a little differently than a standard oven, giving you a shorter bake window and cookies that firm up perfectly as they cool on the rack. A quick chill on the dough before scooping keeps the balls thick and helps them hold their shape instead of spreading thin, while a sprinkle of flaky sea salt on top plays against the sweetness beautifully. Made in small batches, this is an easy way to have warm, fresh cookies ready in minutes without turning on the oven. It's a solid pick if you're keeping things aligned with an added sugar–conscious kitchen, and it still delivers that classic bakery-style texture people expect from a good chocolate chip cookie.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Whisk together the flour, baking soda, and fine salt in a medium bowl until evenly combined. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 2–3 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
