Preheat your air fryer to 320°F (160°C) for 5 minutes. If your model runs hot, go with 300°F (150°C). Cut a piece of parchment to fit the basket and poke a few holes so air can circulate.

Melt the chocolate and butter. In a heatproof bowl, microwave the chocolate chips and butter in 20–30 second bursts, stirring between each, until smooth. Let it cool for 5 minutes so it’s warm, not hot.

Whisk the sugars and eggs. In a medium bowl, whisk granulated sugar, brown sugar, and eggs for 1–2 minutes until slightly thick and lighter in color. Whisk in the vanilla. This step helps create that shiny top.

Combine the chocolate and egg mixture. Slowly stream the melted chocolate mixture into the eggs while whisking. Mix until glossy and uniform.

Stir in dry ingredients. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Fold the dry mixture into the chocolate batter until just combined. The batter will be thick but scoopable.

Rest the batter for 10 minutes. This quick rest lets it thicken, which helps the cookies hold shape and get those crackly tops.

Scoop the dough. Lightly spray your parchment, then scoop 1.5-tablespoon mounds (a medium cookie scoop) onto the parchment, spacing them about 2 inches apart. Top with a few extra chocolate chips if you like.

Air fry in batches. Cook at 320°F (160°C) for 6–8 minutes until the tops are shiny and cracked and the edges are set. The centers should still look slightly soft. Every air fryer is different, so check at 6 minutes.

Cool briefly. Let the cookies sit in the basket for 3–5 minutes to firm up, then move to a rack. They’ll continue to set as they cool.

Finish with flaky salt (optional). A light sprinkle on warm cookies balances the sweetness and boosts the chocolate flavor.