Preheat Air Fryer to 350°F. Cream together butter and sugars until light and fluffy. Add in eggs and vanilla and beat until combined.

In a separate bowl, mix together flour, salt, and baking soda.

Add the dry ingredients to the wet ingredients and mix until just combined.

Mix in the chocolate chips.

Scoop dough into balls with a cookie scoop - for a smoother cookie, roll the scoop of dough between your hands.

If you’d like to make cookies right away, line the Air Fryer basket with a sheet of aluminum foil or parchment paper.

Place a few balls of dough, spread 1 inch apart into the basket. Bake for 5-6 minutes or until cookies are golden brown on top. (Please note, they will still be soft and chewy on the inside.)

Remove basket from fryer and allow cookies to cool for 3-5 minutes. Transfer cookies to a cooling rack to cool the rest of the way.

Cookie dough can be frozen in ready-to-bake servings as well. Scoop all of your cookie dough onto a sheet pan lined with parchment paper. No need to space the balls apart, just make sure they’re not touching.

Place the sheet pan in the freezer for about 1 hour or until dough balls are hard. Transfer balls to a labeled Ziploc bag. Store immediately in the freezer.

Frozen cookie dough balls can be transferred straight from the freezer to the Air Fryer. Bake at 350°F for about 6-7 minutes for frozen dough.