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–+ servings
Vietnamese Cinnamon Chocolate Chip Cookies

Vietnamese Cinnamon Chocolate Chip Cookies with a Unique Twist

These Vietnamese Cinnamon Chocolate Chip Cookies offer a delightful twist on a classic treat, combining chewy centers with the unique flavor of Vietnamese cinnamon.
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Prep Time 10 minutes
Cook Time 16 minutes
Rest Dough 45 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All Purpose Flour substitute with gluten-free blend for gluten-free version
  • 1 teaspoon Baking Soda no direct substitutions recommended
  • 1/2 teaspoon Salt feel free to use sea salt instead
  • 1 tablespoon Espresso Powder substitute with finely ground instant coffee if needed
  • 1 teaspoon Vietnamese Cinnamon regular cinnamon can be used but lacks the same richness
  • 1 cup Unsalted Butter consider margarine or plant-based butter for a dairy-free option
  • 3/4 cup Granulated Sugar coconut sugar can substitute, though it may alter the flavor slightly
  • 1/2 cup Dark Brown Sugar light brown sugar can be used if dark is unavailable
  • 1/2 cup Light Brown Sugar you can use a similar ratio of granulated sugar if you don't have it
  • 1 large Egg (room temperature) a flax egg can be a vegan substitute
  • 1 teaspoon Vanilla Extract opt for pure vanilla for best results
  • 1 cup Dark Chocolate Chips swap with milk or semi-sweet chocolate based on preference

Equipment

  • mixing bowl
  • whisk
  • Cookie Scoop
  • baking sheet
  • Parchment Paper
  • Oven

Method
 

Preparation Steps
  1. Brown the Butter: Start by melting the unsalted butter over medium heat. Stir often until it becomes golden brown and emits a nutty aroma—usually about 5-7 minutes. Let it cool for 10 minutes.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Make sure they’re well combined for an even flavor throughout.
  3. Combine Ingredients: In a large mixing bowl, mix the cooled brown butter with the granulated and dark brown sugars. After mixing until smooth, add the room temperature egg and vanilla extract, blending them into a creamy mix.
  4. Incorporate Flour Mixture: Gradually fold the dry mixture into the wet ingredients. Stop mixing when you still see a little flour—this helps keep the cookies tender.
  5. Add Chocolate Chips: Gently fold in the dark chocolate chips until just incorporated. Be careful not to overwork the dough.
  6. Rest Dough: Chill the cookie dough in the refrigerator for at least 45 minutes. This step is crucial for achieving the perfect texture.
  7. Prepare for Baking: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper for easy cleanup.
  8. Scoop Dough: Using a cookie scoop, place the dough onto the lined baking sheets, making sure each scoop is about 2 inches apart to allow for spreading.
  9. Bake Cookies: Bake in the preheated oven for 14-16 minutes or until the edges start turning golden brown.
  10. Cool: Allow the cookies to rest on the baking sheets for 10 minutes before transferring them to cooling racks to let them set completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Optional: Drizzle with a touch of melted chocolate for an extra treat. Always let the browned butter cool to prevent a greasy texture in your dough. Refrigerating the cookie dough for at least 45 minutes is key to achieving the perfect texture.

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