Air Fryer Chocolate Chip Cookies

• 4 tbspbutter (softened, not melted)
• 1/4 cupbrown sugar (packed)
• 2 tbspgranulated sugar
• 1egg yolk
• 1/2 tspvanilla extract
• 3/4 cupall-purpose flour
• 1/4 tspbaking soda
• 1/4 tspfine sea salt
• 1/2 cupchocolate chips (check the label: many are made on shared nut lines)

Method

1. 01

   Beat the butter and both sugars with a wooden spoon until creamy and lightened, about 2 minutes of honest effort. Beat in the yolk and vanilla.

2. 02

   Stir in the flour, baking soda, and salt until just combined (streaks of flour barely gone), then fold in the chocolate chips. Chill the dough 15 minutes; soft dough spreads into puddles in the concentrated heat.

3. 03

   Roll into 6 equal balls and set them on a parchment liner cut to fit your basket, at least 2 inches apart. They spread. Cook in two rounds of three if your basket is snug.

4. 04

   Air fry at 320°F for 8 minutes, until the edges are set and golden but the centers still look slightly underdone and glossy. Air fryers run hot with the element close overhead, so check at 6 minutes the first time. The line between chewy and crunchy is about 60 seconds.

5. 05

   Here's the doneness test that matters for cookies: they should NOT pass a toothpick test in the center when they come out. Let them finish on the liner for 5 full minutes: they set as they cool. Moving them early ends in delicious rubble.