1 week Ago By Claire Schofield
Air fryers may be popular for cooking main meals but they’re also a great tool to use for baking - particularly if you’re in a rush. Thanks to their use of convection heating, high-speed fan and small size, air fryers typically cook faster than traditional ovens, which is good news if you hate hanging around waiting for items to bake. The countertop appliance can be used to cook an array of sweet treats in a shorter time, making them ideal for small batch desserts like cookies.
Preparing cookie dough is a pretty straightforward process so your cookies should be ready to go in the air fryer in around 10 minutes - and ready to eat in just seven. And if you’re a fan of thick and chewy cookies, then adding brown sugar to your dough is the all-important ingredient to create that deliciously soft texture. The molasses in brown sugar helps to add moisture to bakes, resulting in a denser and chewier cookie than those just made with white sugar alone.
Brown sugar also helps to add a richer flavour to cookies, as well as a darker colour, and it tends to stop the dough spreading so much in the oven, resulting in a much thicker bake - as well as taking up less room when cooking, so it’s ideal for the small space of an air fryer. Cooking author and food blogger at The Big Man’s World Arman Liew explains: “This air fryer cookie recipe yields thick, soft, and chewy cookies. Freshly baked in seven minutes, I love that there are NO eggs needed! Lately I’ve been obsessed with making my air fryer cookies.
Not only is it speedy and effortless, but it makes for extra chewy cookies with the perfect crumb and gooey chocolate chips.” To make the cookie dough you’ll need 350g of all purpose flour, 63g butter, 94g brown sugar, 61g of white sugar, 31g of unsweetened almond milk, 1 teaspoon of baking soda, 1⁄2 teaspoon of salt, 1 teaspoon of vanilla extract and 340g of chocolate chips. Arman says the combination of white and brown sugars creates the perfect texture, with the white helping the edges of the cookies to stay crispy and firm, while the brown makes it soft and chewy in the middle.
To make the dough, start by mixing the dry ingredients together in a bowl. In a separate large mixing bowl, cream the butter, sugars and cream, before stirring in the milk and vanilla extract. Then fold in your dry ingredients until combined and stir in the chocolate chips.
Once your dough is made, roll out 12 equal sized balls of cookie dough and place three to four at a time into the air fryer basket, which should first be lined with baking paper. Allow room for the cookies to spread out and then air fry at 170C for around seven minutes until the edges are slightly firm. Leave your cookies to cool on a wire rack and then repeat this process until all of your dough balls have been cooked.
Arman adds: “Air fry in batches. The cookies need enough room to spread or else they won’t cook all the way. For thicker cookies, refrigerate the dough for at least an hour.
“Don’t skip the rest time. Letting the cookies rest in the basket keeps them from breaking. Plus, they’ll continue to firm up as they cool.
“Keep an eye on the cookies. Everyone’s air fryer is a bit different. If your cookies feel raw, continue air frying them in one-minute intervals until done.
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