Air Fryer Chocolate Chip Cookies

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup shortening (butter flavored or regular)
• 3/4 cup granulated white sugar
• 3/4 cup light brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/2 teaspoon salt
• 3.4 oz instant vanilla pudding mix
• 12 oz semisweet chocolate chips

Instructions

1. 1

   In a mixer bowl fitted with the paddle attachment, beat together the butter, shortening, brown sugar, and granulated sugar on low until bound together, then on medium-high until smooth and fluffy.

2. 2

   Add vanilla, continue beating, then add one egg. Beat until combined, then add the other egg and beat until fluffy.

3. 3

   In a large bowl, stir or whisk together flour, baking soda, baking powder, salt, and pudding mix. Turn mixer to low and gradually mix the dry ingredients into the sugar mixture until well blended.

4. 4

   Use a spoon or sturdy rubber spatula to stir in chocolate chips.

5. 5

   --- How To Bake Cookies in the Air Fryer ---

6. 6

   Use a 1-2 Tablespoon scoop. Scoop this amount from the dough, per cookie, and shape slightly with your hands.

7. 7

   Place four at a time onto a parchment lined air fryer grate, or on an air fryer approved baking sheet.

8. 8

   Bake at 350F for 8 minutes. Remove the basket from the air fryer and allow the cookies to cool as they are for about 5 minutes. Use a spatula to remove cookies from the air fryer basket and fully cool on a wire rack. Makes 24 cookies total.

9. 9

   --- How to Bake Cookies in Ramekins in the Air Fryer ---

10. 10

    Using six, 6-ounce ramekins and divide the cookie dough between them. This fills each about ½ way full. Top with a few additional chocolate chips.

11. 11

    Place ramekins on the grate in the air fryer basket.

12. 12

    Bake at 325F for 12 minutes. Allow to cool for about 5 minutes to firm up to touch. At this point, you can let them cool completely before enjoying, or serve with ice cream on top to get the melted “cookie sundae” effect.