These small-batch cookies are built for the air fryer, where a few minutes of hot, circulating air turns each scooped dough ball into a golden-edged, glossy-centered cookie without ever heating up the whole oven. Brown sugar and vanilla give the dough that deep, caramelized flavor, while a generous cup of semi-sweet chocolate chips melts into pockets of gooey richness throughout. A quick 30-minute chill firms up the dough just enough to scoop into neat golf ball-sized rounds, and a sprinkle of flaky sea salt on top plays off the sweetness perfectly. Pulled from the basket and cooled on a wire rack, they set into that classic chewy-in-the-middle, crisp-at-the-edges texture everyone wants from a good chocolate chip cookie. This one's a great pick for a dairy free kitchen, letting you turn out warm, fresh cookies in small batches whenever the craving hits.
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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.
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