Prep the air fryer. Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Cut a piece of parchment to fit the basket and poke a few holes in it for airflow, or use a perforated liner. Lightly spray or oil the liner to keep cookies from sticking.

Cream the butter and sugars. In a medium bowl, beat the softened butter with brown sugar and granulated sugar until creamy and slightly fluffy, about 1–2 minutes. This helps with texture and spread.

Add egg and vanilla. Mix in the egg and vanilla until just combined. Don’t overmix—it can make cookies tough.

Combine dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt. Add the dry mix to the wet ingredients and stir until no dry streaks remain. The dough should be soft but not sticky.

Fold in chocolate. Stir in the chocolate chips (and nuts, if using). If the dough feels warm or too soft, chill it for 10 minutes to help control spread.

Scoop and space. Scoop dough into 1 1/2-tablespoon mounds (about a heaping tablespoon). Place 4–6 scoops on the parchment in the basket, leaving at least 1 1/2 inches between cookies. Gently press the tops to flatten slightly—air-fried cookies spread less than oven-baked.

Air fry. Cook at 320°F (160°C) for 6–9 minutes, depending on size and your air fryer model. They’re ready when edges are set and lightly golden, and centers look slightly underdone. They’ll firm up as they cool.

Finish and cool. Immediately sprinkle with flaky sea salt if desired. Let cookies cool in the basket for 3–5 minutes before transferring to a rack. Repeat with remaining dough.

Adjust for your air fryer. If the first batch browns too fast, reduce temperature to 300–310°F (150–155°C) and add 1–2 minutes. If they don’t brown, increase to 330–340°F (165–170°C) briefly.