Name: Giant Air Fryer Chocolate Chip Cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 1/4 cups (190 g) unbleached all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1 pinch salt; 6 tbsp (85 g) unsalted butter, softened; 2/3 cup (140 g) brown sugar; 1 egg; 3 oz (85 g) dark chocolate, chopped or chips; Homemade or store-bought caramel, to taste; Vanilla ice cream, to taste

Preparation

- Line the basket of an air fryer with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients and chocolate.
- Transfer the cookie dough to the air fryer basket and spread out into a 9-inch (23 cm) square. Cook for 15 minutes at 325°F (165°C) or until the cookie is golden.
- Remove the basket from the air fryer and let cool for 10 minutes.
- Slide the cookie out of the basket with the parchment paper. Drizzle with caramel and serve with ice cream. Although best enjoyed the same day it is made, the cookie will keep for 2 days in an airtight container at room temperature.

Giant Air Fryer Chocolate Chip Cookie

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Ingredients

Preparation

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To help you with this recipe

RICARDO Air Fryer