Single-Serve Eggless Chocolate Chip Cookie

Single-Serve Eggless Chocolate Chip Cookie (Air Fryer)

Ingredients

  • 2 tbsp (28 g) unsalted butter, melted
  • 2 tbsp brown sugar, packed
  • 1 tbsp white sugar
  • ¼ tsp vanilla extract
  • Pinch of salt
  • ¼ cup + 1 tbsp (40 g) all-purpose flour (maida)
  • ⅛ tsp baking soda
  • 1 tbsp chocolate chips (plus a few extra for topping)
  • 1 tsp milk (only if the dough seems dry)

Step 1: Preheat

  • Preheat your air fryer to 160°C (320°F) for 3 minutes.

Step 2: Mix the Wet Ingredients

In a small bowl:

  1. Melt the butter (15–20 seconds in the microwave).
  2. Add:
    • Brown sugar
    • White sugar
    • Vanilla extract
    • Pinch of salt
  3. Mix for 30–45 seconds until smooth.

Step 3: Add the Dry Ingredients

Add:

  • Flour
  • Baking soda

Mix gently until combined.

  • If the dough looks crumbly, add 1 teaspoon of milk.
  • If it’s too sticky, add 1 teaspoon of flour.

The dough should be soft and easy to shape.

Step 4: Add Chocolate Chips

Fold in the chocolate chips.

Save a few to press on top.

Step 5: Shape

Roll the dough into a ball and flatten it slightly into a disc about:

  • 8 cm (3 inches) wide
  • 1.5 cm (½ inch) thick

Step 6: Air Fry

Place the cookie on parchment paper or a silicone liner.

Cook at 160°C (320°F):

  • 6 minutes → Extra gooey center
  • 7 minutes → Soft and chewy ⭐ (recommended)
  • 8 minutes → Crispy edges with a soft center

Avoid opening the basket during cooking.

Step 7: Rest

After cooking:

  • Leave the cookie in the air fryer (turned off) for 2 minutes.
  • Transfer it to a plate and let it cool for 3–5 minutes.

This helps the center set while staying soft and fudgy.

🍫 Extra Tips

  • Use dark brown sugar if you have it for an even chewier cookie.
  • Add a pinch of cinnamon or a few chopped walnuts for extra flavor.
  • Sprinkle a tiny pinch of flaky sea salt on top after baking for a bakery-style finish.