Insomnia Cookies Recipe Copycat: Late-Night Cravings Solved!

Craving a warm, gooey Insomnia Cookie at 2 AM but don’t want to leave the house? We’ve all been there! Insomnia Cookies, with their irresistibly soft centers and perfectly crisp edges, have become a late-night staple for college students and cookie lovers alike. But what if you could recreate that same deliciousness in your own kitchen, any time you want? This copycat recipe will help you do just that, delivering warm, decadent cookies whenever your late-night cravings strike.

Why This Recipe Works

This recipe is designed to mimic the signature texture and flavor of Insomnia Cookies. Here’s why it works so well:

• Brown Butter: This adds a nutty, caramelized depth of flavor that elevates the cookies beyond a standard chocolate chip cookie. It’s a key element in achieving that signature Insomnia Cookies taste.
• Cake Flour: Using cake flour creates a more tender and delicate crumb, contributing to the soft and chewy texture.
• Cornstarch: Cornstarch also contributes to the soft texture, preventing the cookies from becoming too crispy.
• Brown Sugar to White Sugar Ratio: A higher ratio of brown sugar to white sugar results in a moister, chewier cookie with a richer molasses flavor.
• Chilling the Dough: Chilling the dough allows the flavors to meld together and prevents the cookies from spreading too thin during baking.
• Underbaking: The secret to that signature gooey center is slightly underbaking the cookies. They should still be soft and slightly doughy in the middle when you take them out of the oven.

Ingredients

• 1/2 cup (1 stick) Unsalted Butter: This is crucial for the brown butter.
• 1/2 cup Light Brown Sugar, packed: Provides moisture and a caramel-like flavor.
• 1/4 cup Granulated Sugar: Adds sweetness and helps with browning.
• 1 Large Egg: Binds the ingredients together and adds richness.
• 1 teaspoon Vanilla Extract: Enhances the overall flavor.
• 1 1/4 cups All-Purpose Flour: Provides structure to the cookies.
• 1/4 cup Cake Flour: Contributes to a softer, more tender crumb.
• 1 teaspoon Cornstarch: Helps keep the cookies soft and chewy.
• 1/2 teaspoon Baking Soda: Leavens the cookies, giving them a light and airy texture.
• 1/4 teaspoon Salt: Balances the sweetness and enhances the other flavors.
• 1 cup Chocolate Chips: Use your favorite type – semi-sweet, milk chocolate, or dark chocolate.

Instructions

1. Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and smells nutty. This will take about 5-7 minutes. Be careful not to burn it! Pour the browned butter into a heatproof bowl and let it cool slightly (about 10 minutes).
2. Combine Wet Ingredients: In the bowl with the slightly cooled brown butter, add the brown sugar and granulated sugar. Cream together until well combined.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the flavors to meld and prevents the cookies from spreading too much.
8. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
10. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remember, underbaking is key!
11. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely (or enjoy them warm!).

Tips for Success

• Don’t Overbake: This is the most important tip! Overbaked cookies will be dry and crispy, not soft and gooey.
• Use a Cookie Scoop: Using a cookie scoop ensures that all the cookies are the same size, which helps them bake evenly.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep a close eye on the cookies and adjust the baking time as needed.
• Experiment with Flavors: Feel free to add other mix-ins, such as nuts, pretzels, or different types of chocolate.
• Room Temperature Eggs: Although not critical, using a room temperature egg will help it incorporate more easily into the batter.
• Don’t Skip the Chilling: The chilling time is important for both flavor and texture. It prevents the cookies from spreading too thin and allows the flavors to develop.
• Brown Butter Carefully: Watch the butter closely while browning it, as it can burn easily. The color should be a deep golden brown, and it should have a nutty aroma.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before enjoying. You can also freeze the cookie dough. Scoop the dough into individual balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

FAQ

Q: Can I use all all-purpose flour instead of cake flour?
A: While you can, the texture will be slightly different. Using all all-purpose flour will result in a slightly denser cookie. If you don’t have cake flour, you can try substituting 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch in the total flour measurement.

Q: Can I use salted butter instead of unsalted butter?
A: Yes, but reduce the amount of salt in the recipe to 1/8 teaspoon.

Q: Can I make this recipe vegan?
A: Yes, you can substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). Make sure to use vegan chocolate chips as well.

Q: My cookies spread too thin. What did I do wrong?
A: This could be due to a few factors: the butter was too warm when you mixed the dough, the dough wasn’t chilled long enough, or your oven temperature is too low. Make sure to cool the brown butter slightly before mixing, chill the dough for at least 30 minutes, and ensure your oven is properly preheated.

Q: My cookies are too dry. What did I do wrong?
A: You likely overbaked the cookies. Be sure to take them out of the oven when the edges are golden brown and the centers are still slightly soft.

Conclusion

Now you have the secret to making your own Insomnia Cookies at home! This copycat recipe is easy to follow and delivers that same warm, gooey, and utterly satisfying experience. So, the next time those late-night cravings hit, skip the delivery fee and whip up a batch of these delicious cookies. You won’t be disappointed!