For me, the day just doesn't feel right if I don't have a sweet treat after . No matter how full I am, no matter the time of day, there's always room for a snack - usually involving chocolate.
The world may have moved on from its cookie dough obsession of the early 2010s but I'm still well and truly there. What's better than some warm, gooey and slightly undercooked batter, served with ice cream? does some pretty good cookies, but to avoid splurging on this expensive takeaway, you'll want to try this easy instead.
I've recently been on a mission to use my air fryer more and perfect the recipes I've been using over the years. From to , there's no limit to what you can use these handy gagdets for.
But one thing I'm not too familiar with cooking is desserts. So when I came across this for gooey cookie dough pots, I knew I had to give it a go. Most of the ingredients are just cupboard staples, so the only thing I had to go out and buy was chocolate chips.
I only have one word for this recipe - wow. It blows Domino's completely out of the water, and is the perfect after-dinner delight if you've got a sweet tooth. Here's how to make them.
Air fryer cookie dough Ingredients
- 60 g unsalted butter
- 100 g light brown sugar
- One medium egg
- 1/2 tsp vanilla extract
- 100 g plain flour
- 25 g cocoa powder
- 1/2 tsp bicarbonate of soda
- 100g chocolate chips
Method
Add the butter to a bowl with the sugar and mix together until combined. I don't have an electric whisk so I just used a wooden spoon, which worked fine.
Add the egg and the vanilla extract and mix well again until you've got a nice smooth mixture.
Then, add the flour, bicarbonate, cocoa powder and chocolate chips and mix well until it comes together to form a thick cookie dough.
Grab those disused ramekins you have kicking around in the cupboard and fill them up with the dough.
This recipe made four small portions, but if you don't want to make them all at once, you can freeze the dough and use at a later date.
Put them in the air fryer basket and cook for 14 minutes at 160C. They'll rise and crisp up slightly but the key is making them slightly underbaked - this is what will create that gooey, melted texture.
I served mine warm with some vanilla ice cream, and honestly, what a treat they were.
The perfect chocolatey texture was so much better than any other cookie dough I'd tried from a restaurant or takeaway, so if you need some dessert inspiration this weekend, then you need to give this a go.
