Air Fryer Scoopable Cookie Tin

Ingredients

• 0.25 cup unsalted butter (softened to room temperature)
• 0.33 cup light brown sugar (packed)
• 2 tbsp granulated white sugar
• 1 egg (large, room temperature)
• 0.5 tsp vanilla extract
• 0.75 cup all-purpose flour (leveled)
• 0.25 tsp baking soda
• 0.125 tsp salt (fine sea salt)
• 0.5 cup semi-sweet chocolate chips (plus extra for topping)

Steps

1. 1

   Preheat your air fryer to 320°F (160°C). Lightly grease a small round cake tin or a deep foil container (approximately 6 inches in diameter) that fits comfortably inside your air fryer basket.

2. 2

   In a medium mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated white sugar. Use a spatula or hand mixer to cream them together until the mixture is smooth and slightly pale.

3. 3

   Add the egg and vanilla extract to the butter mixture. Whisk vigorously until the egg is fully incorporated and the batter looks glossy.

4. 4

   Sift in the all-purpose flour, baking soda, and salt. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, which can make the cookie tough.

5. 5

   Fold in the 1/2 cup of semi-sweet chocolate chips until evenly distributed throughout the dough.

6. 6

   Transfer the cookie dough into the prepared tin. Use the back of a spoon or a spatula to spread it into an even layer, reaching the edges of the tin.

7. 7

   Sprinkle a few extra chocolate chips on top for a professional look. Place the tin into the air fryer basket.

8. 8

   Air fry at 320°F (160°C) for 10 to 12 minutes. The edges should be golden brown and set, but the center should still look slightly soft and underbaked—this is the key to the 'scoopable' texture.

9. 9

   Carefully remove the tin from the air fryer and let it sit for 5 minutes. This allows the cookie to set slightly while remaining warm and gooey. Serve immediately with spoons, optionally topped with a scoop of vanilla ice cream.

Notes

For a dairy-free version, substitute the butter with vegan butter sticks and use dairy-free chocolate chips. If you prefer a firmer cookie, increase the cook time by 2-3 minutes. Ensure your tin is air-fryer safe (metal or silicone works best).

Nutrition per serving

• dessert
• air fryer
• chocolate chip
• cookie
• quick dessert
• scoopable
• small batch