Air Fryer Chocolate Chunk Cookies

These air fryer chocolate chunk cookies are buttery, chewy, and crisp-edged with browned butter and gooey chocolate in every bite.

My husband and I love cookies, my kids love cookies, and everyone I know looks forward to gift giving because they know I'll have a bag or two of different flavors coming their way. So when I tried making air fryer cookies for the first time, I immediately knew I'd be upping my game this holiday season because these air fryer chocolate chunk cookies are so much faster than traditional baking without sacrificing quality.

The browned butter makes these so special, the kitchen smells amazing when it's browning. What I've learned from years of cookie baking is that browning butter creates new flavor compounds through the Maillard reaction, adding this nutty, caramelized depth that you just can't get from regular melted butter. My kids couldn't believe these came from the air fryer instead of the oven, and honestly, I love how I can make smaller batches without heating up the whole kitchen.

The air fryer method works so well for cookies because of the concentrated, circulating heat. I've tested both oven and air fryer versions of the same dough, and the air fryer actually produces more consistent results because the heat surrounds each cookie evenly instead of relying on radiant heat from top and bottom elements. This means crispy edges and chewy centers every single time, which is exactly what you want from a chocolate chunk cookie.

I'm wondering how this method will work for my other cookie recipes like gluten free cranberry pistachio cookies, gluten free white chocolate chip cookies with macadamia nuts, or gluten free Hershey chocolate kiss cookies, I have to try them soon.

I've been making these constantly since discovering the method, and my usual cookie recipients have already noticed the upgrade. The fact that I can chill the dough and bake batches as needed means I can have fresh cookies ready whenever someone stops by. This holiday season, I'm planning to package these alongside my other cookie varieties, and I already know they're going to be the ones everyone asks about first.

Ingredients

Browned butter makes these air fryer chocolate chunk cookies so irresistible because it adds this nutty, rich flavor that takes them way beyond regular chocolate chip cookies. Brown sugar adds depth and moisture to the dough, while white sugar balances the sweetness. Mini dark chocolate chips and semi-sweet chocolate chunks give you that perfect mix of rich chocolate in every bite, plus it adds variety to the texture.

Egg and vanilla extract bind everything together and add richness, while baking soda helps the cookies spread and rise just right. Flour creates the structure, and for extra sweet recipes like these, I never forget to add salt, it's crucial in my opinion, even if it's just a small amount.

See the recipe card for exact quantities.

How to Make Air Fryer Chocolate Chunk Cookies?

Making these air fryer chocolate chunk cookies is quick and easy, and they come out perfectly chewy with a crisp edge. The air fryer makes them extra convenient, and the combination of brown butter and chocolate chunks will have you coming back for more.

Prepare the Wet Ingredients

In a large mixing bowl, combine the browned butter, white sugar, and brown sugar. Use a whisk to mix them together until you get a smooth, glossy texture. The browned butter is key here, it adds a rich, nutty flavor to the dough that makes these cookies special.

Add the Egg and Vanilla

Next, crack in the egg and pour in the vanilla extract. Mix everything together until the egg is fully incorporated into the sugar and butter mixture. This helps create a nice, smooth batter.

Mix the Dry Ingredients

Now it’s time to add the dry ingredients. In the same bowl, stir in the baking soda, all-purpose flour, and salt. Stir just until the flour is incorporated and the dough starts to come together. Be careful not to overmix, this will make sure your cookies stay soft and chewy.

Fold in the Chocolate

Add in the dark chocolate chips and semi-sweet chocolate chunks. Gently fold them into the dough, making sure the chocolate is evenly distributed throughout. You can also use more chocolate chunks or chips if you like extra chocolatey cookies.

Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much while they bake.

Preheat the Air Fryer

While the dough is chilling, preheat your air fryer to 315°F (157°C). Preheating the air fryer makes sure the cookies cook evenly and at the right temperature. Allow it to heat for 3–5 minutes before you start baking.

Portion and Flatten the Dough

Once the dough is ready, scoop about 1½ tablespoons of dough and roll it into a ball. Flatten the ball slightly with your fingers to form a cookie shape. Be sure not to flatten it too thin, you want the cookies to stay thick and chewy.

Prepare the Air Fryer Basket

Line the air fryer basket with a single sheet of parchment paper. This helps prevent the cookies from sticking and makes cleanup easier. Make sure the paper fits neatly in the basket without hanging over the edges.

Arrange the Cookies

Place the cookie dough portions in a single layer inside the air fryer basket, leaving some space between each one. This will allow the cookies to spread while cooking and prevents them from sticking together. You may need to bake the cookies in batches depending on the size of your air fryer basket.

Air Fry the Cookies

Set the air fryer to cook for 8–10 minutes, depending on how crisp you like your cookies. Keep an eye on them towards the end; the edges should be golden, and the centers should look set. The air fryer cooks quickly, so it’s important to check on them to prevent overbaking.

Cool the Cookies

Once they’re done, let the cookies cool in the air fryer basket for about 5 minutes. This allows them to firm up a little before transferring. After 5 minutes, gently transfer the cookies to a wire rack to cool completely.

Enjoy

Now that your air fryer chocolate chunk cookies are ready, enjoy them warm with a glass of milk or your favorite beverage! These cookies are perfect for a quick treat, and their rich, buttery flavor with gooey chocolate chunks is sure to impress.

Storage

To store the cookies, keep them in an airtight container at room temperature for up to 4-5 days. If you want to keep them fresh longer, you can refrigerate them for up to 1 week.

For gift-giving, simply wrap each cookie individually in parchment paper or place them in clear gift bags with a ribbon. This keeps them fresh and adds a charming touch for presents. If you're planning to give them as a gift, try to give them within 2–3 days to make sure they stay fresh.

You can also make the dough ahead of time and freeze it for later use. After preparing the dough, scoop it into 1½-tablespoon portions and place them on a baking sheet in a single layer. Freeze the dough balls for about 1-2 hours until firm, then transfer them to a freezer-safe bag or container. The dough can be frozen for up to 3 months.

Recipe