Giant Air Fryer Scoopable Chocolate Chip Cookie
- Cook Time: 12–16 minutes
What you need
This giant air fryer scoopable chocolate chip cookie is soft in the middle, golden at the edges, and made for warm spoonfuls straight from the dish. One bowl, a quick air-fry, and you’ve got a shareable dessert that tastes like bakery-fresh dough baked just until set — perfect for movie nights or an easy weekend treat.
For the cookie dough:
- 115g unsalted butter, melted and slightly cooled
- 100g soft light brown sugar
- 50g caster sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 190g plain flour
- ½ tsp baking soda
- ½ tsp fine salt
- 150g dark or milk chocolate chips (or chopped chocolate)
- Flaky salt, to finish (optional)
To bake / serve:
- Oil spray or a little butter, for the dish
- Vanilla ice cream or whipped cream (optional)
- Extra chocolate chips, for the top
Recipe Steps
- Lightly grease a small oven-safe or air-fryer-safe dish (about 15–18 cm / 6–7 inch round, or a similar square) that fits your air fryer basket with clearance around the sides.
- In a bowl, whisk the melted butter with both sugars until glossy. Beat in the egg and vanilla until smooth.
- Tip in the flour, baking soda and salt. Stir until just combined — stop as soon as no dry flour remains so the cookie stays soft.
- Fold through most of the chocolate chips, saving a handful for the top. Press the dough evenly into the prepared dish and scatter the remaining chips over.
- Preheat the air fryer to 160 °C. Air-fry the cookie for 12–16 minutes until the edges are golden and set but the centre still looks soft and slightly underbaked (it will firm as it rests).
- Rest 5 minutes, finish with flaky salt if you like, then scoop warm into bowls. Add ice cream if you want the full melt-over moment.
Tips & Variations
- Extra gooey: Pull it at 12 minutes for a scoopable, almost molten centre. Leave to 15–16 minutes for cleaner slices.
- Chocolate swap: Use white chocolate and raspberries, or a mix of dark and milk chips.
- Nutty crunch: Fold in 50g chopped walnuts or pecans with the chocolate.
- Make ahead: Press dough into the dish, cover, and chill up to 24 hours. Air-fry from cold, adding 1–2 minutes.
- Oven option: Bake at 180 °C fan for 14–18 minutes until edges set and centre soft.
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