Insomnia Cookies’ Chocolate Chunk Cookie is a perfectly chewy yet crisp cookie with chunks of Milk Chocolate scattered throughout the dough. This copycat recipe gives you the best replica of this iconic cookie.
Insomnia Chocolate Chunk Cookie
When I tried Insomnia’s Chocolate Chunk Cookie for the first time I was in complete awe. It was a cookie like I’d never had before. I am used to giant, thick, soft cookies. This is not that, by any means.
This cookie is about 4 inches in diameter but it is flatter, with an ultra chewy interior that is contrasted by my favorite buttery crisp edge. The two seemingly polar opposites pair together like Luke and Lorelei. 😉
I’m pleased to report that this copycat recipe has ALL that. You can expect a flatter, crispy yet chewy cookie that will please everyone.
Ingredients in Insomnia Chocolate Chunk Cookies
So, as part of my research when developing copycat recipes I see if I can get my hands on an ingredient list.. Bingo! I found one and used that when working on this recipe so all of the ingredients listed here are in their actual Chocolate Chunk Cookies. 🙂
- Salted Butter– I developed this recipe using salted butter because that is what I always keep on hand and 99% of my readers do, too. If you only have unsalted, add an extra pinch of salt to the dough.
- Margarine– I know. I was so surprised, too! This is what gives the cookie their crispy, melt in your mouth, edge.
- Granulated Sugar
- Brown Sugar– make sure to pack it!
- Egg– just one egg in this recipe
- Corn Syrup– this helps with the chewiness of the cookie
- All Purpose Flour– nothing fancy needed, here!
- Baking Soda
- Chocolate Chunks– I chopped up a bar of Lindt milk chocolate, but you can use whatever brand is your favorite. You could also just use chocolate chips instead of chunks.
How to Make Copycat Insomnia Chocolate Chunk Cookies
Begin by preheating your oven to 350°. Line your baking sheet with either a silicone liner or parchment paper. I actually like parchment paper better for this style of cookies, they are buttery and crispy and I find that the parchment paper aids to the crispiness.
You can make the cookie dough with either a stand mixer or an electric hand mixer and a large bowl. Start by creaming together the butter, margarine, sugar and brown sugar. Mix until well combined and you don’t see any butter chunks anymore.
Scrape the sides of the bowl to help make sure everything gets mixed evenly and then add in the egg, corn syrup and vanilla. Mix until the egg is thoroughly incorporated. Then, add in your dry ingredients, flour, salt and baking soda. Mix until your dough comes together.
Finally, mix in those chocolate chunks.
Now, portion out your dough using about 2 1/2 tbsp of dough for each cookie. I use two of my #50 scoop for each cookie. With this size of dough, the final cookie will be thin and about 4 inches in diameter.
Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should just begin to turn a golden brown when they are ready to come out of the oven.
How to store leftover Insomnia Sugar Cookies
Your cookies will stay good at room temperature for up to 3 days as long as they are stored in an air tight container. If you’d like to keep them longer than that, freeze in an air tight container or zip top bag for up to 3 months.
How to Freeze baked Insomnia Cookies
The last thing we want is for all of our cookies to freeze together- so it is important to place all of your cookies on a baking sheet in a single layer and put the entire pan in the freezer for about 1 hour. That will freeze each cookie individually. At that point, you can toss them all into a zip top bag and you’ll still be able to take one cookie out at a time.
How to reheat Insomnia Cookies
Reheating really isn’t all that hard! From room temperature, if you’d like to reheat one cookie, just pop it in the microwave for 7-10 seconds. If you’d like to warm up multiple cookies, reheat them in a 350° oven for 3-5 minutes. This can be done from frozen or room temperature.
More Insomnia Cookie Copycat Recipes
- Insomnia Sugar Cookie
- Insomnia Peanut Butter Chip Cookie
- Insomnia Double Chocolate Chunk Cookie
Copycat Insomnia Chocolate Chunk Cookie
- Preheat the oven to 350°. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
- Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
- Add the flour, baking soda and salt, mix until the dough forms. Mix in the chocolate chips.
- Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
- Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.