This has been my go-to chocolate chip cookie for so many years I honestly can't tell you how long it has been ! They are consistent in quality and taste, the dough freezes extremely well so it makes a super freezer dough that slices easily so you can bake as many or as few as you like. I have made these in my air fryer several...
Provided by Maggie M
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. NOTE: Make the entire recipe then bake only as many cookies as you want. Wrap the remaining dough like a log in plastic wrap and place in freezer. Next time you want a few cookies just slice and bake .. there is no need to thaw !
- 2. Preheat air fryer to 350 for 1-2 minutes. Line air fryer basket with parchment paper and set aside.
- 3. In a small to medium size bowl, whisk together the flour, baking soda and baking powder until well blended. Set aside.
- 4. In a small bowl whisk the eggs, coffee granules and vanilla until well blended. Set aside.
- 5. In a large bowl whip the butter until fluffy. Add the sugars and instant pudding mix - and the optional malted milk powder if you are using that - and beat until creamy.
- 6. Add the egg mixture and mix until well incorporated. Add the dry ingredients just until they are blended in. Stir in the chocolate chips.
- 7. Drop cookie dough by small cookie scoop onto the parchment paper leaving about 1/2" or so between cookies. Bake for 4 - 5 minutes - or until slight golden and set. If you want a crunchier cookie leave for about 6 minutes. If you are using a larger scoop you will need to increase your baking time.
- 8. Let cool on the parchment paper for 2 minutes then transfer to a cooling rack and cool completely.
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