Insomnia Cookies Recipe
Insomnia Cookies is a popular cookie that’s perfect for when you need something sweet and delicious after dinner. It has a soft, chewy texture and is packed with chunks of chocolate that make it irresistible.
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Servings: 9
Calories: 326kcal
Equipment
- Medium Bowl
- 1 Whisk
- baking sheet
Ingredients
- 1/2 cup of granulated sugar adding sweetness and a pleasant crunch to the cookies, creating a delightful contrast in texture when combined with the softness of the dough.
- 1/2 teaspoon of vanilla extract adding a fragrant and aromatic note to the cookies, enhancing the overall flavor profile with its sweet and floral essence.
- 1 tablespoon of light corn syrup adding moisture and a touch of sweetness to the cookies, contributing to their soft and chewy texture.
- 1/4 teaspoon of baking soda acting as a leavening agent, helping the cookies rise slightly and giving them a tender and delicate crumb.
- 1/2 egg rounded to 1 whole egg, acting as a binding agent and providing structure to the dough, resulting in cookies that hold their shape and have a tender texture.
- 1/4 cup of salted butter softened, providing a rich and creamy base for the cookie dough, adding a luscious and indulgent flavor to the final baked treat.
- 1/4 cup of brown sugar imparting a gentle caramel-like flavor and moistness to the cookies, contributing to their chewy and slightly gooey texture.
- 3/4 cup of milk chocolate chunks generously scattered throughout the dough, creating pockets of melty and creamy chocolate that add bursts of indulgent flavor to each bite.
- 1/4 cup of margarine softened, contributing to the richness and tenderness of the cookies, providing a smooth and spreadable texture that ensures a delightful bite.
- 1 1/4 cups of all-purpose flour serving as the main structure of the cookies, creating a tender and crumbly texture while providing a neutral base for other flavors to shine.
- 1/4 teaspoon of salt enhancing the flavors of the cookies and balancing the sweetness, ensuring a well-rounded and addictive taste.
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter, margarine, and sugars until light and fluffy. Add the egg, corn syrup, and vanilla extract and mix until combined.
- In another bowl, whisk together the flour, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add in the chocolate chunks and mix until evenly distributed.
- Drop spoonfuls of cookie dough onto the prepared baking sheet about 2 inches apart from each other. Bake for 12-15 minutes or until edges are lightly browned.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Ensure the butter and margarine are at room temperature so they can be properly incorporated into the dough.
- If you don’t have milk chocolate chunks, you can substitute them with semi-sweet or dark chocolate chips.
- Don’t overbake cookies to make sure they stay soft and chewy.
- Ensure you let the cookie dough rest for at least 10 minutes before baking. This will help ensure your cookies don’t spread too much while baking and turn out perfectly chewy.
