These small-batch cookies are built for the air fryer, going from fridge-chilled dough to golden, crackly edges in under ten minutes. Butter creamed with granulated and brown sugar gives the dough that classic pale, fluffy base, while a scoop of vanilla and a generous cup of semi-sweet chocolate chips keep every bite rich and melty. Chilling the dough before scooping means the centers stay soft and glossy while the edges crisp up just right, and a sprinkle of flaky sea salt on top balances all that sweetness. Working in small batches in the basket gives you total control over doneness, so you can pull them the moment they look barely set and let them finish firming up on the rack. It's a genuinely satisfying cookie to add to your egg free baking lineup, with all the chewy, chocolatey texture you'd want from a classic 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)
