These cookies require stove cook time, but don’t let that deter you. Making brown butter is not only easy, but it also makes your cookies taste even more delicious. It adds a layer of nutty, almost caramel-like flavor. Once the dough is made, these cookies bake quickly. Your taste buds will definitely be thanking you for the extra time spent on this recipe.
Hands-on time: 20 minutes
Cook time: 39 minutes
PER SERVING
CALORIES: 293 | FAT: 12g | SODIUM: 155mg | CARBOHYDRATES: 44g | FIBER: 1g | SUGAR: 26g | PROTEIN: 3g
Yields 12, 1 per serving
- ½ cup salted butter
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup semisweet chocolate chips
1. In a small saucepan over medium heat, add butter. Use a rubber spatula to stir about 5 minutes or until butter begins to turn golden brown, becomes fragrant, and starts to foam. Pour into a medium bowl and let cool 5 minutes.
2. Preheat air fryer to 300°F. Cut a piece of parchment to fit air fryer basket.
3. Add vanilla and brown sugar to bowl with butter and mix. Stir in egg.
4. In a large bowl, mix flour and baking powder.
5. Slowly incorporate the wet ingredients into the dry ingredients until well combined. Fold in chocolate chips.
6. Scoop about 2 tablespoons dough, roll into a ball, then gently flatten into a ½"-thick disc. Place on parchment. Repeat with remaining dough, leaving 2" of space in between.
7. Place parchment into air fryer basket, working in batches as needed. Bake 8 minutes or until bottom and edges are golden brown. Transfer to a wire rack to cool. Serve warm.
BROWNED BUTTER
If you don’t want to use browned butter, that’s fine. You can feel free to just skip that step and use softened butter in its place. The taste will be less caramel-like, but the consistency will still be soft and gooey.
