In a small bowl, whisk together the dry ingredients. In a mixing bowl, add the butter and sugars and use a stick or hand mixer to cream together. Stir through the milk and vanilla extract.
Gently fold through the dry ingredients into the wet ingredients until combined. Stir through the chocolate chips. Cover the bowl and refrigerate it for at least an hour.
Remove the bowl from the refrigerator. Line an air fryer basket with parchment paper. Using your hands, roll out 12 balls of cookie dough.
Place 3-4 balls of cookie dough into the air fryer basket, ensuring there is enough room for the cookies to spread.
Air fry the cookies at 170C/325F for 7-8 minutes, or until the edges are just firm.
Remove the air fryer basket from the air fryer and let the cookies sit in it for five minutes. Carefully remove the cookies from the basket and place them on a wire rack to cool completely. While cooling, continue air frying the remaining cookies in batches.
I used dairy free butter and chocolate chips to keep them vegan friendly. Standard butter and chocolate will work. TO STORE: Leftover cookies can be stored at room temperature, covered, for at least a week. TO FREEZE: Place the air fried cookies in a ziplock bag and store them in the freezer for up to 6 months.