In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or whisk, beat the mixture until it’s light and fluffy, about 2-3 minutes.
Add the whisked eggs, vanilla extract, and almond extract (if using) to the butter-sugar mixture. Mix until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Gently fold in 1 cup of chocolate chips or crushed chocolate bar into the cookie dough. Reserve the remaining chocolate for topping the cookies before baking.
Preheat your air fryer to 320°F (160°C) for 5 minutes. This step ensures even cooking.
Using a cookie scoop or a spoon, portion out the dough and place them on a piece of parchment paper. Make sure to leave enough space between each cookie, as they will spread slightly.
Place the parchment paper with cookie dough into the air fryer basket. Bake for about 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook as they cool.
Remove the cookies from the air fryer and let them cool on a wire rack. Top with the reserved chocolate chips while they’re warm for that extra gooey effect!
