Easiest air fryer Easter chocolate cookies

Ingredients
- 125g unsalted butter softened
- 150g light brown soft sugar
- 1 egg
- 1 tsp vanilla extract
- 225g plain flour
- ½ tsp bicarbonate of soda
- 150g chocolate
Instructions
- 1
Beat the butter and sugar together with electric beaters until light and fluffy, around 5 mins. Whisk in the egg and vanilla extract until smooth and creamy.
5 min - 2
Add the flour, bicarbonate of soda, chopped chocolate and a pinch of salt and mix with a spatula to form a stiff dough. Roll into 16 walnut-sized balls, then pat each one down to flatten slightly. Will keep frozen for up to three months.
- 3
Heat the air fryer at 160C and lay a piece of baking parchment in the basket. Air-fry the cookies, in batches, for 9-15 mins, until golden brown. Or air-fry from frozen for 13-15 mins. Depending on your air fryer and how you like your cookie, check every 2 mins. Leave for 2 mins to firm up then transfer to a wire rack to cool completely. Will keep in an airtight tin for up to a week.
9 min
Nutrition
Per serving (based on 16 servings)




