Browned Butter Chocolate Chip Cookies for Two Recipe
If you’re craving a sweet treat but don’t want to bake a whole batch of cookies, this easy recipe for two browned butter chocolate chip cookies is for you! These irresistible cookies come together quickly in an air fryer, and are just the right amount for a cozy night in.
Equipment
- Air Fryer
- Small saucepan
- Mixing bowl
- Parchment paper
- Plastic wrap or cover
Ingredients
- 2 tbsp salted butter
- 2 tbsp brown sugar
- 1 tbsp cane/granulated sugar
- 1 tbsp milk of choice
- 1/4 tsp vanilla extract
- 1/3 cup all-purpose flour (using spoon and level method – see tips below)
- 1/8 tsp baking soda
- pinch of salt
- 1/4 cup semi-sweet chocolate chips
Instructions
- Start by melting the butter in a small saucepan over medium heat. Stir occasionally until it starts to foam and the milk solids turn brown, then immediately remove from the heat. This step usually takes about 3-5 minutes.
- Place the butter in a mixing bowl and let it cool for about 5 minutes. Alternatively, you can place it in the refrigerator for a couple of minutes.
- Stir the brown sugar, granulated sugar, milk, and vanilla extract into the butter.
- Gently fold in the flour, baking soda, and pinch of salt until the mixture is almost combined, with a few dry spots still visible.
- Fold in the chocolate chips, then shape the dough into a ball or disc. Wrap dough in plastic wrap or put a cover over it, then refrigerate for about 10 minutes so it can firm up a bit.
- Preheat air fryer to 325°F (approx. 165°C).
- Divide dough in two, shape them into discs, and place them on top of parchment paper.
- Air fry for 8 minutes, then leave the cookies in the air fryer for 3-5 minutes after the timer goes off.
- Lift the cookies out of the air fryer basket by holding the edges of the parchment paper. Let them cool for a few minutes, then transfer to a wire cooling rack so they can continue cooling and setting. Enjoy!
Notes
- "Spoon and level" is where you spoon the flour into the measuring cup and then level it off with a flat edge to avoid packing the flour. This prevents using too much flour, which can make the cookies dry and crumbly.
- When folding in the chocolate chips, stop mixing as soon as they're incorporated to avoid overmixing.
- If you'd rather use unsalted butter, add 1/8 tsp of salt instead of the pinch of salt that the recipe calls for.
- Air fryer temperatures can vary, so keep an eye on the cookies toward the end of the baking time to prevent over/underbaking.
- When done, the cookies will be golden brown with crispy edges, and soft in the center. If you prefer crispier cookies, you can air fry them for an extra minute or two.
- Feel free to substitute half of the chocolate chips with chopped walnuts, pecans, or dried cranberries.
- Use dark chocolate chips, white chocolate chips, or even peanut butter chips for a nice twist.