Makes 20 of each
Hands-on time: 15 minutes
Hands-off time: 30 minutes
INGREDIENTS
For the cookie dough base:
¾ cup (170g) butter, melted
1⅓ cup (166g) brown sugar
2 large eggs
2¼ cups (281g) cake flour
½ tsp bicarbonate of soda
For the ginger cookies:
2 tsp ground ginger
2 tsp ground cinnamon
For the choc-chip cookies:
1½ cups chocolate chips
For the red velvet cookies:
3-4 drops red food colouring
1 tbsp (6g) cocoa powder
1 cup white chocolate chips
For the triple chocolate cookies:
1 tbsp (6g) cocoa powder
1¾ cups milk chocolate, chopped
Serving suggestion: Glass of ice cold milk
METHOD
1. Line the basket of the Philips XXL Premium Airfryer with Smart Sensing Technology with baking paper.
For the cookie dough base:
2. In a large bowl, mix the melted butter and sugar together with an electric hand mixer for 3 minutes.
3. Add the eggs and sieve in the flour and bicarbonate of soda. Mix for 1 minute until combined. *Chef’s Tip: This is the perfect base of any cookie!
For the ginger cookies:
4. Add the ground ginger and cinnamon and mix with an electric hand mixer until combined.
For the choc-chip cookies:
5. Add chocolate chips and stir until combined.
For the red velvet cookies:
6. Add the cocoa powder and food colouring and mix with an electric hand mixer until combined. Fold in the white chocolate chips.
For the triple chocolate chip cookies:
7. Add the cocoa powder and mix with an electric hand mixer until combined. Fold in 1
cup of the chopped chocolate.
8. Using an ice cream scoop, spoon 4 portions out onto the baking paper. Use your hands to roll balls instead, if preferred. *Chef’s Tip: The cookie dough can be stored in the freezer for up to 3 months. Simply thaw and bake as needed!
9. Bake the cookies in the Philips XXL Premium Airfryer with Smart Sensing Technology at 150°C for 14 minutes. When cookies are crisp and baked through, pull open the air fryer door and let them sit in the basket for an additional 2 to 3 minutes before transferring to a cooling rack.
10. Cool the cookies for 15 minutes.
For the triple chocolate chip cookies:
11. In a small heatproof bowl, heat the remaining chopped chocolate in the microwave for 1 minute until smooth and melted.
12. Dip half of each cooled cookie into the melted chocolate. Repeat with the rest and place on a sheet of baking paper to firm up.
13. Serve the cookies with a glass of ice cold milk and ENJOY! *Chef’s Tip: Store leftover cookies in an airtight container for up to 5 days!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
