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Cookie and Biscuit Recipes

Air fryer Cookies

about 12 - 14 pieces
Easy
50
These delicious chocolatey chunk cookies are baked in the air fryer for a gooey centre and crunchy outer.
Ingredients
Preparation
For the Cookies
110 g
Unsalted butter (softened)
100 g
Light Brown Sugar
50 g
Caster Sugar
1
Medium Egg (beaten)
5 ml
Dr. Oetker Madagascan Vanilla Extract (1tsp)
280 g
Plain Flour
2.5 g
Dr. Oetker Bicarbonate of Soda (1/2tsp)
100 g
Dr. Oetker Extra Dark 70% Chocolate Chunks
100 g
Dr. Oetker Milk Chocolate Chunks
100 g
Dr. Oetker White Chocolate Chunks
Dr. Oetker Madagascan Vanilla Extract (1tsp)
Dr. Oetker Bicarbonate of Soda (1/2tsp)
Dr. Oetker Extra Dark 70% Chocolate Chunks
Dr. Oetker Milk Chocolate Chunks
Dr. Oetker White Chocolate Chunks
Total:
50 min
Prep:
20 min
1

First up, pop your butter and sugars into a large bowl and whisk together until smooth and paler in colour.

2

Pop in the egg and Vanilla Extract and whisk again until smooth. Sieve over the flour and Bicarbonate of Soda and mix until the dough comes together. Finally mix in the Chocolate Chunks.

3

Divide your cookie dough into 60g pieces and roll into a ball, repeat for each piece of cookie dough and pop onto a lined baking tray and flatten each piece of dough slightly. Pop into the fridge for about 20 minutes.

4

Line the base of your air fryer with a piece of greaseproof and pop 2-3 balls of cookie dough into your air fryer and cook at 150℃ for 9-12 minutes until your cookies are golden, they will still be quite soft but they will firm up as they cool. Pop onto a cooling rack and repeat to bake your remaining cookies - you might need to use a spatula to help you remove your cookies from the air fryer as they will be quite soft.

5

Your cookies can be served warm for a gooey dessert served with ice-cream or leave to cool for a yummy treat.

Recipe Tips
Your cookies will keep for about 5 days stored at room temperature in an air tight container.
Recipe Tips
If you don’t want to bake all your cookies at once don’t worry you can cover and chill for up to 24 hours and then bake or freezer your cookie dough balls for up to 3 months, bake from frozen and add an extra 2 minutes onto the cooking time.
Additional information
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Ingredients

For the Cookies
110 gUnsalted butter (softened)
100 gLight Brown Sugar
50 gCaster Sugar
1Medium Egg (beaten)
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
280 gPlain Flour
2.5 gDr. Oetker Bicarbonate of Soda (1/2tsp)
100 gDr. Oetker Extra Dark 70% Chocolate Chunks
100 gDr. Oetker Milk Chocolate Chunks
100 gDr. Oetker White Chocolate Chunks
Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
Picture - Dr. Oetker Bicarbonate of Soda (1/2tsp)
Picture - Dr. Oetker Extra Dark 70% Chocolate Chunks
Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker White Chocolate Chunks
1

First up, pop your butter and sugars into a large bowl and whisk together until smooth and paler in colour.

2

Pop in the egg and Vanilla Extract and whisk again until smooth. Sieve over the flour and Bicarbonate of Soda and mix until the dough comes together. Finally mix in the Chocolate Chunks.

3

Divide your cookie dough into 60g pieces and roll into a ball, repeat for each piece of cookie dough and pop onto a lined baking tray and flatten each piece of dough slightly. Pop into the fridge for about 20 minutes.

4

Line the base of your air fryer with a piece of greaseproof and pop 2-3 balls of cookie dough into your air fryer and cook at 150℃ for 9-12 minutes until your cookies are golden, they will still be quite soft but they will firm up as they cool. Pop onto a cooling rack and repeat to bake your remaining cookies - you might need to use a spatula to help you remove your cookies from the air fryer as they will be quite soft.

5

Your cookies can be served warm for a gooey dessert served with ice-cream or leave to cool for a yummy treat.

  • Your cookies will keep for about 5 days stored at room temperature in an air tight container.
  • If you don’t want to bake all your cookies at once don’t worry you can cover and chill for up to 24 hours and then bake or freezer your cookie dough balls for up to 3 months, bake from frozen and add an extra 2 minutes onto the cooking time.