# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/4 teaspoon baking soda
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted
05 - 1/2 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Mix-ins
09 - 1/2 cup semi-sweet chocolate chips
10 - 6 squares milk or dark chocolate (about 1 ounce total) for filling
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended.
02 - In a separate bowl, stir melted butter with light brown sugar and granulated sugar until smooth and cohesive.
03 - Add the large egg and vanilla extract to the wet mixture, mixing thoroughly until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated to avoid overmixing.
05 - Gently fold semi-sweet chocolate chips into the cookie dough for even distribution.
06 - Lightly grease or line six silicone muffin cups suitable for air fryer use.
07 - Spoon approximately 2 tablespoons of dough into each cup, pressing gently to create an even base covering the bottom.
08 - Place one chocolate square in the center of each cup, then top with another tablespoon of dough, sealing the edges to encase the filling.
09 - Preheat the air fryer to 320°F and allow it to warm for 3 minutes before cooking.
10 - Place muffin cups into the air fryer basket without touching; cook in batches if necessary. Air fry for 7 to 8 minutes until the tops turn golden and the centers remain soft.
11 - Allow the cookie cups to cool in their molds for 5 minutes before serving to retain a molten center.
