The colder and darker months have officially arrived, which means people will need warming and comforting food to keep them cosy.
To also combat higher energy prices during the autumn and winter, many Brits turn to the must-have gadget of the moment to create healthy dishes without using too much energy.
Air fryers have become a staple in kitchens across the country and don’t seem to be going anywhere.
Although the appliance is generally used for cooking, you can also use it for baking, even cookies.
To prove just how simple baking cookies in an air fryer really is, BBC Good Food’s Food Editor & Test Kitchen Manager Ailsa Burt rustled up a batch of simple and easy double chocolate chip cookies.
For the latest episode of ‘Air Fryday’, Ailsa took on the challenge, saying: “We’re going rogue and using it for something to satisfy your sweet tooth.”
A benefit to the cookie recipe is that the dough balls don’t have to be cooked all at once.
Once portioned, you can bake as many as you want or simply freeze them until your cookie craving kicks in.
Ailsa’s recipe makes 20 scrummy chocolate chip cookies, and promises to be gooey on the inside while boasting a crunch on the outside.
So if you want to try making cookies in your air fryer, this is what you’ll need.
Air fryer double chocolate chip cookies
Ingredients
- 125g unsalted butter
- 100g golden caster sugar
- 200g soft light brown sugar
- 50g cocoa powder
- 150g plain flour
- 1 tsp espresso powder
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 ½ tsp vanilla extract
- 2 eggs
- 200g chocolate chips
Method
Tip the butter into a saucepan and put over a medium heat. Once melted, keep an eye on it, it will start to foam.
Keep swirling the pan, as the foam subsides, you will see the milk solids at the bottom start to turn light brown and it will smell nutty.
At this point, remove from the heat, tip into a bowl and leave to cool. Browning the butter is optional, you can just melt the butter if you prefer.
Meanwhile, sift the cocoa powder into a bowl and mix in the flour, baking powder, bicarbonate of soda and one teaspoon of flaky sea salt together in a bowl and set aside.
When the butter is cool, tip in the sugars and beat to combine. Add the eggs and vanilla and beat together.
Tip the flour mixture into the wet and give it a good stir. Fold in the chocolate, then chill for at least three hours, or until firm. Will keep chilled for up to 24 hours.
Portion into 20 small balls, each weighing around 45g. Line your air fryer basket base with baking parchment and add four to six balls, depending on how big your air fryer is, spacing them out well.
Flatten each ball slightly and cook at 160℃ for eight to ten minutes until they’re cracked on top, and still a little squidgy.
Remove the basket from the air fryer but leave them in there for ten to 15 minutes to firm up before serving.
Keep any extra raw balls in the freezer and bake from frozen.
