Monday Menu: Cookie Game Changer

And we are back!

Chocolate chip cookies were the first thing I ever baked, when I was about nine. So, I feel like over the years, I’ve perfected them – tweaking sugar ratios, adding dark chocolate chips, playing with different sizes.  This week, prompted by an email from King Arthur Baking, I took my cookie game up to 11.

The suggestion was to Air Fry the cookie dough, promising an out-of-this-world chocolate chip cookie. I scoffed.

I was wrong. This method created amazing cookies.

Using your favorite chocolate chip cookie dough recipe (mine is below), make small cookie balls – about a tablespoon or 3/4 oz cookie scoop – and bake 4 to 6 at a time. Use parchment in the basket and place the cookies an inch or so apart.

For freshly made, air fry at 320 degrees F for 9-10 minutes, If you’ve frozen extra dough balls (as I often do!) air fry at a lower temp: 270 degrees F for 11 to 12 minutes. For either method, keep a close eye as every air fryer is different.

Remove to a plate – YOU MUST LET THEM COOL to get the best texture. They are too gooey when are first out of the fryer to put them on a cooling rack, it worked better on a plate or remove WITH the parchment to a cooling rack.

Air fryer chocolate chip cookies are crispy on the outside and gooey on the inside. Even a day later, when even the best oven-baked cookies lose that nice texture of freshly baked.

My favorite chocolate chip cookie recipe:

Dark Chocolate Chip Cookies

(this is a half-batch)

• 1 stick butter, melted and slightly cooled
• 1 egg
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp baking soda
• dash of salt
• 1 tsp vanilla
• 1 cup + 1 to 2 tbsp flour
• 1 cup 60% Cacao Bittersweet Chips                               
• 1 cup walnut halves

mixing bowl and cookie sheet

Preheat oven to 375 degrees

Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and flour, then add to butter mixture, blending well. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer.  Keep the remainder refrigerated while baking each batch.  Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes. Cool on cooling rack.

Melting the butter gives you a chewier, crispier cookie.  Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar.  Big cookie bakeries let theirs rest over night before baking.  I don’t have that kind of patience.  Though I’ve been known to double or quadruple this recipe and refrigerate for a week and make a fresh dozen each day.

You can also freeze the dough balls on parchment paper on a baking sheet and then store in an airtight container for quick baking later.