Instructions

• Preheat the air fryer to 350°F for 5 minutes. Remove the basket and cut a piece of parchment to fit the bottom of the basket.
• In a large bowl, cream 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup brown sugar with a stand or hand mixer on medium-high speed for 2–3 minutes, until smooth and fluffy.
• Add the 2 whisked eggs, 1 tablespoon vanilla extract, 1 teaspoon salt, and 1 teaspoon almond extract (if using). Beat on medium speed about 20–30 seconds, until combined.
• Add 1 teaspoon baking soda and about ¼ of the 2 ⅓ cups all-purpose flour to the bowl. Mix on medium speed about 20 seconds, then scrape down the sides of the bowl.
• Add the remaining flour in increments (mixing about 20 seconds and scraping the bowl between additions) until all 2 ⅓ cups of flour are incorporated and a dough forms.
• Reserve about 2 tablespoons of the 1.5 cups chocolate chips (or crushed chocolate bar) for topping. Add the remaining chocolate (about 1.5 cups minus the reserved 2 tablespoons) to the dough and gently fold in with a spatula.
• Divide the dough into 2-tablespoon portions and roll into balls. (You will need to bake in batches.) Lightly flatten each ball into a round disk with your hand; spraying your fingers with cooking spray can help if the dough sticks.
• Place 3–4 cookies on the parchment in the air fryer basket (depending on basket size), spacing cookies 1–2 inches apart. Press a few of the reserved chocolate pieces onto the top of each cookie.
• Air fry at 350°F for 5–7 minutes depending on cookie size and your air fryer model (6 minutes is a good starting point). After cooking, let the cookies sit in the basket for 1 minute.
• Transfer cookies to a wire rack and let cool and set for about 5 minutes. Repeat steps 7–10 with the remaining dough.