1. Line the basket of an air fryer with parchment paper.
2. In a bowl, combine the flour, baking soda and salt.
3.  In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix for 4 minutes or until smooth. With the machine running on low speed or with a wooden spoon, stir in the dry ingredients and chocolate.
4. Using a 3-tbsp (45 ml) ice cream scoop, shape the dough into balls (see Chef’s tip). Place 5 cookies in the air fryer basket, evenly spacing them out. Cook for 12 minutes at 300°F (150°C) or until the cookies are golden but still soft at the centre. Remove the basket from the air fryer and let cool for 10 minutes. Remove the cookies from the basket and let cool on a wire rack. Repeat with the remaining cookie dough.

Chef’s tip

The balls of raw cookie dough can be frozen in an airtight container. Let sit out at room temperature for 30 minutes before baking. Cook at least 4 cookies at a time in order to hold the parchment paper down flat.