Air Fryer Chocolate Chip Cookies À La Martine - Makes 30 Delicious cookies

Air Fryer Chocolate Chip Cookies À La Martine

I know, I KNOW I told you Milk Bar would never sell a plain chocolate chip cookie, but this is different.

This cookie recipe isn’t mine. Like all truly great chocolate chip recipes, this one actually belonged to someone very special to me. Whenever I take a bite, I’m filled with warmth and I know that she’s near.

This recipe requires no oven. Air fryers have brought fried foods into our daily lives (okay, they were already in mine), but did you know they can be used for baking?

This tiny tabletop convection oven will have warm cookies in your hands without needing to heat up the oven perfect for when you just need a quick, warm cookie hug.

Though she never owned an air fryer, I know Martine, the creator of this cookie, would give me both a "lawd" and the coolest head-tilt-single-eyebrow "you never know” nod you crave from one of your heroes.

No air fryer but dying to get down? Just bake these on two half-sheet pans (pan-sprayed or lined with parchment paper or silicone baking mats) at 375°F for 10 minutes.

Ingredients: 

375g light brown sugar 1⅔ cups (packed)

226g unsalted butter, softened 2 sticks (16 T)

2 large eggs

2g vanilla extract ½ tsp

325g flour 2¼ cups

8g kosher salt 1 T

5.5g baking soda 1⅛ tsp

280g chocolate chips 1½ cups

flaky salt, for topping

Instructions:

Heat the air fryer to 270°F.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter on medium-high for 4 minutes until well combined. Scrape down the sides of the bowl, add the eggs and vanilla, and mix for 4 more minutes.

Scrape down the sides of the bowl again.

Add the flour, kosher salt, and baking soda and paddle on low speed until just combined, about 20 seconds.

Paddle in the chocolate chips until just incorporated.

Scoop the dough into 2-tablespoon balls. Line the basket of an air fryer with a square of parchment paper or foil, leaving about ½ inch of space around the sides for air circulation.

Evenly space 3 cookie dough balls in the basket and use the palm of your hand to flatten slightly.

Sprinkle with flaky salt and bake for 9 to 10 minutes, until the cookies have spread and are puffed throughout. Cool for 5 minutes before removing from the basket.

Repeat with the remaining dough, 3 cookies per batch.

At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.