Soften the butter. Leave butter at room temperature until it dents easily when pressed. This helps it cream smoothly with the sugars and improves cookie texture.

Cream butter and sugars. In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Proper creaming adds air, giving the cookies lift.

Add egg and vanilla. Beat in the egg and vanilla extract until combined. Scrape the bowl so everything mixes evenly.

Whisk dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, and salt. This ensures even distribution and prevents pockets of leavening.

Combine wet and dry. Add the dry mixture to the wet in two additions, mixing on low just until no dry streaks remain. Do not overmix or you’ll get tough cookies.

Fold in chocolate chips. Use a spatula to gently fold in the chips. If the dough feels very sticky, chill it for 15–20 minutes to make scooping easier.

Preheat the air fryer. Set your air fryer to 320°F (160°C) for 3–5 minutes. Preheating helps the cookies spread predictably and brown well.

Line the basket. Place a piece of parchment or an air fryer liner in the basket. Leave a little space at the edges for airflow. Do not use parchment during preheat if your unit’s manual warns against it.

Scoop the dough. Portion 1–1.5 tablespoon scoops and place them in the basket, spaced at least 2 inches apart. Gently flatten the tops to about 3/4-inch thick for even cooking.

Air fry. Cook at 320°F (160°C) for 6–8 minutes, until the edges are lightly golden and centers look set but soft. Every air fryer runs a bit different—check at 6 minutes.

Rest in the basket. Let cookies sit in the basket for 3–4 minutes. They’ll finish setting without overbaking. Carefully transfer to a rack to cool.

Repeat with remaining dough. Bake in batches, replacing parchment as needed. If the basket gets too warm, give it a 1–2 minute break between rounds.

Optional finish. Sprinkle a pinch of flaky sea salt on hot cookies for a sweet-salty pop.