The classic American cookie, golden at the edges, thick and tender in the center, adapted for air-fryer cooking without losing the spirit of the original.
Ingredients
- 170 g Unsalted butter
- 170 g Dark brown sugar
- 80 g Granulated white sugar
- 2 pieces Fresh medium eggs
- 2 tsp Pure vanilla extract
- 280 g T55 wheat flour
- 12 g Cornstarch
- 1 tsp Baking soda
- 1 tsp Fine salt
- 240 g Dark chocolate chips
- 2 pinches Flaky sea salt
Method
- Melt the butter gently, then let it cool until fluid but no longer hot to the touch. If it is scorching hot, it will melt the sugar and loosen the dough too much.
- In a large bowl, combine the dark brown sugar, granulated sugar, and melted butter. Whisk until you have a glossy, thick, slightly sandy mixture that falls slowly from the whisk.
- Add the eggs and vanilla. Whisk just until the mixture becomes smooth, lighter in color, and slightly ribboned. Do not try to incorporate too much air; the cookies should stay dense and soft.
- In another bowl, combine the flour, cornstarch, baking soda, and fine salt. This distributes the leavener evenly and prevents bitter pockets in the dough.
- Pour the dry ingredients over the butter mixture. Mix with a spatula, scraping the bottom of the bowl well, until almost no streaks of flour remain. The dough should be supple, heavy, and slightly sticky.
- Fold in the chocolate chips with a spatula. Stop as soon as they are evenly distributed, without working the dough any further, to keep the cookies tender after baking.
- Cover the dough and chill it for at least half an hour, until firm but still shapeable. This rest hydrates the flour and gives thicker cookies with a fudgy center.
- Shape tall rather than flat balls, then place them on a small sheet of parchment paper sized for the air-fryer basket. Leave space between them, as they will spread in the heat.
- Preheat the air fryer to one hundred and sixty degrees Celsius. Once the air is fully hot, place the first batch of balls in the basket without crowding them.
- Cook until the edges are set and lightly golden, while the center still looks pale and slightly puffed. This is the right time to stop cooking: the cookies will finish firming up outside the appliance.
- Carefully remove the parchment with the cookies and let them rest on a wire rack or a cold baking sheet. Do not move them right away: they are fragile while the chocolate is melted and the center has not set.
- Repeat with the remaining dough, allowing the air fryer to return to temperature between batches. Sprinkle each cookie with a pinch of flaky salt as it comes out, while the surface is still hot.
- Serve warm, when the edges hold under your fingers but the center is still soft. For a more classic American cookie texture, wait until they reach room temperature: the center becomes chewy and dense.
Nutrition
Per serving
- Energy
- 583.8 kcal
- Protein
- 7.62 g
- Carbohydrate
- 74.72 g
- Fat
- 28.42 g
- Fibre
- 1.81 g
- Calcium
- 12.42 mg
- Iron
- 0.36 mg
- Magnesium
- 10.58 mg
