Instructions

• Preheat the air fryer to 370°F for 5 minutes while you prepare the dough.
• In a medium bowl, whisk the melted, slightly cooled butter and the brown sugar together until well combined.
• Add the egg yolk and vanilla extract to the bowl and whisk until incorporated.
• Add the all-purpose flour and baking soda. Stir just until no large lumps of flour remain—do not overmix.
• Fold in the semisweet chocolate chunks until evenly distributed.
• Line the air fryer basket with parchment paper cut to fit. Use a 1.5-tablespoon scoop to portion the dough into six balls for the first batch, placing each ball at least 2 inches apart in the basket so they do not touch.
• Air fry at 370°F for 6–8 minutes, or until the cookies are golden brown around the edges and the tops look set.
• Carefully transfer the cookies to a wire rack to cool. If you have more dough, repeat steps 6–7 with subsequent batches.
• Serve warm or at room temperature. Store any remaining cookies in an airtight container at room temperature for up to three days.