Giant Air Fryer Chocolate Chip Cookie
A giant air fryer chocolate chip cookie with crisp edges and a soft, gooey center, made gluten-free and ready in just 20 minutes.
Equipment
- skillet
- mixing bowl
- whisk
- air fryer
- parchment paper
Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup monk fruit or sugar alternative
- 1/2 cup brown sugar alternative
- 1 tablespoon brown sugar alternative
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 1/4 cups gluten free all purpose flour
- 3/4 teaspoon salt
- 1/2 cup sugar free chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- Place butter in a skillet and melt until lightly browned.
- In a bowl, whisk browned butter with sugar alternatives until smooth and glossy.
- Add egg and vanilla extract, mixing until combined.
- Stir in baking soda, flour, and salt until a soft dough forms without overmixing.
- Fold in chocolate chips and chocolate chunks evenly.
- Cover and refrigerate the dough for 30 minutes.
- Preheat air fryer to 315°F (157°C) for 3–5 minutes.
- Shape dough into a thick round cookie and flatten slightly.
- Line air fryer basket with parchment paper and place the cookie inside.
- Air fry for 8–10 minutes until edges are golden and center is set.
- Let cookie cool in basket for 5 minutes, then transfer to a wire rack.
Notes
Do not overbake to keep the center soft.
Chilling the dough improves texture and prevents spreading.
Store in an airtight container in the fridge for up to 10 days.
Freeze for up to 3 months for longer storage.
Nutrition
Calories: 91kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 155mgFiber: 1gSugar: 0.3g