OR your favorite homemade chocolate chip cookie dough
Preheat air fryer to 320˚F. Trim parchment to fit air fryer basket.
Cut cookie dough into ½ inch thick slices and place onto parchment. Keep remaining dough refrigerated.
Bake for 6 minutes. For softer cookies, bake for 5 minutes. For a more crisp cookie bake for 7-8 minutes.
Cool on parchment paper for 2 minutes before removing.
After slicing cookie dough, shape into a round shape and flatten slightly if desired.
Multiple brands were tested and:
cooked at 320˚F for 5, 6 and 7 minutes - all held together well.
cooked at 330˚F for 5 and 6 minutes - also held together well, but were slightly crunchier.
Preference is 320˚F for 6 minutes for all brands.
Use a large spatula to remove the parchment from the air fryer and place on a cooling rack, especially if another batch of cookies is going into the air fryer. Alternately, pull out the basket, and cool cookies in the air fryer.
Store cooled air fryer cookies at room temperature in a covered container or zippered bag for up to 5 days, or freeze for up to 1 month.
Refrigerate uncooked dough in a zippered bag for up to 10 days, or place in freezer for a month.
Allow frozen cookie dough to thaw before shaping into cookies and baking.