I made cookies in my air fryer for the first time. It only took 15 minutes, and I'd absolutely do it again.

When I make cookies, I tend to double or triple the batch to accommodate future cravings. But since most air fryers can only bake two to four cookies at a time, I chose to stick with a simple, single batch of dough.

My standard recipe calls for 1 ½ cups of all-purpose flour, ½ cup brown sugar, ¼ cup white sugar, ½ cup unsalted butter, one egg, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, 1 teaspoon of baking soda, and a cup of semisweet chocolate chips.

Most cookie-dough recipes call for room-temperature butter, but I prefer it slightly melted to make mixing easier.

I melted my butter for about 10 to 20 seconds in the microwave.

Once it was soft and just beginning to melt, I added the white and brown sugar and creamed the ingredients together.

The next step was adding one egg — preferably at room temperature if you have the patience for it — and the vanilla extract to the bowl.

I beat the ingredients together until the mixture was smooth.

Pro tip: To quickly bring an egg to room temperature, place it in a bowl of warm water while you prepare the other ingredients.

Once the wet ingredients were fully blended, I scooped in the flour, baking soda, and salt, and mixed until a firm dough formed.

The recipe I used called for 1 cup of semisweet chocolate chips for a single batch.

But you can choose your chocolate based on personal preferences — or even substitute butterscotch, peppermint, peanut-butter, or white-chocolate chips.

If you like less chocolate in your cookies, start with ½ cup of chips.

I placed some foil on the rack in my air fryer, rolled my dough into 2-inch balls, and popped them inside. I made sure the cookies were about 1 ½ inches away from each other to account for spreading.

My air-fryer basket has space for two standard-size cookies or four smaller ones.

I set the air fryer to 325 degrees and tried baking the cookies for five, six, and seven minutes. I found seven minutes is best if you want the cookie to be well-baked but still gooey.

The air fryer preserved the doughy interior of the cookie a lot differently than a conventional oven. Because the cooking process is faster, it almost holds the dough in place, so it puffs up without it spreading too much.

My cookies had the perfect crunch on the outside with gooey goodness on the inside. They were just what I needed.

Although I've definitely used better and more intricate chocolate-chip-cookie recipes in the past, I can't complain much about a homemade cookie that's ready in less than 15 minutes. This is probably the ideal appliance for making small batches or one at a time when the craving strikes.

I'm excited to try using my air fryer to make small batches of other kinds of cookie dough, especially around the holidays.