• Measure your butter and sugars and add them to a mixing bowl. Mix them together until soft and creamy. (You can also use your mixer if you want).
  
• Add in your egg and vanilla, and mix in.
  
• Sieve in the plain flour, baking powder, bicarbonate of soda, and a pinch of salt.
  
• Mix together to form a cookie dough.
• Stir in your chocolate chips.
  
• Use an ice cream scoop to portion the cookie dough. (Mine is about 5cm and makes about 12 or you can divide it into 8 and have larger cookies).
  
• When the cookies are rolled place them in the fridge for at least 30 minutes. (You can also freeze them at this point).
  

Cooking your air fryer chocolate chip NYC cookies

• (You might need to do a few batches if you want to do all the cookies together. If they are chilled you can cook a few when needed.)
• Place the cold cookie dough balls on a sheet of baking parchment / greaseproof paper in the air fryer.
• Make sure they are spaced out as they will spread when baking.
  
• Bake in the air fryer at 170ºC / 338ºF for 10-12 minutes depending on size until they are golden brown.
• Leave the cookies to cool and they are ready to enjoy.
  

Cooking your chocolate chip cookies from frozen in the air fryer

• Place the frozen cookie dough balls on baking trays with baking parchment / greaseproof paper.
• Make sure they are spaced out as they will spread when baking. You might need to do them in batches. I can cook 4 cookies at a time in my air fryer.
• Bake in the air fryer at 170ºC / 338ºF for 12-15 minutes depending on size until they are golden brown. They need a little longer from frozen and you might want to give them a gentle press halfway through if you want them to be thinner.
• Leave the cookies to cool and they are ready to enjoy.