Prep the air fryer: Line the air fryer basket with parchment designed for air fryers or cut a piece with ventilation holes. Preheat to 320°F (160°C) for 3–4 minutes if your model allows preheating.

Cream the butter and sugars: In a mixing bowl, beat softened butter with granulated and brown sugar until light and creamy, 1–2 minutes. This helps your cookies spread properly and get crisp edges.

Add egg and vanilla: Mix in the egg and vanilla (and espresso powder, if using) until smooth. Scrape down the bowl so everything is evenly combined.

Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt. This prevents clumps and ensures even rise.

Bring the dough together: Add dry ingredients to the wet in two additions. Mix on low just until no dry streaks remain. Don’t overmix—stop when the dough looks uniform.

Fold in the chocolate: Stir in semisweet chips, white chips, and dark chocolate chunks. Reserve a few pieces to press on top for a bakery look.

Chill briefly (recommended): Chill the dough for 20–30 minutes. This helps control spread and amps up flavor. If you’re short on time, you can skip, but chilling gives better texture.

Portion the dough: Scoop into 1.5–2 tablespoon balls. Roll gently and press a few extra chocolate pieces on top. Space them well in the basket—leave at least 1 inch between cookies.

Air fry: Cook at 320°F (160°C) for 6–8 minutes, depending on size and your air fryer’s power. The edges should look set; centers will still look soft.

Rest to finish: Let cookies cool in the basket for 3–5 minutes to firm up, then transfer to a rack. Sprinkle with flaky salt if you like.

Repeat: Bake remaining dough in batches. If the air fryer runs hot, drop the time by a minute for later batches.