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–+ servings
Vietnamese Cinnamon Chocolate Chip Cookies

Irresistible Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Delight in the unique fusion of flavors in Vietnamese Cinnamon Chocolate Chip Cookies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Chilling Time 45 minutes
Total Time 1 hour 16 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon baking soda Helps cookies rise; no substitutions needed.
  • 0.5 teaspoon salt Sea salt can be used as an alternative.
  • 1 tablespoon espresso powder Adds depth and richness; can be substituted with finely ground instant coffee.
  • 2 teaspoons Vietnamese cinnamon Can substitute with regular cinnamon, but flavor differs.
  • 1 cup unsalted butter Browning enhances taste; plant-based butter can be used for a dairy-free option.
  • 0.75 cup granulated sugar Simple syrup can be a substitute but alters texture.
  • 0.75 cup dark brown sugar Light brown sugar can be used instead but offers less depth.
  • 0.5 cup light brown sugar No substitutions recommended.
  • 1 large egg Flaxseed can be used for an egg-free version.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
  • 1 cup dark chocolate chips Milk chocolate can be substituted for a sweeter cookie.
For Topping (Optional)
  • to taste sea salt flakes Enhances sweet-and-savory experience.

Equipment

  • medium saucepan
  • Mixing Bowls
  • spatula
  • Cookie scoop
  • baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Brown the butter by melting 1 cup of unsalted butter in a saucepan over medium heat, stirring until golden brown and nutty, about 5–7 minutes. Cool for 10 minutes.
  2. Mix dry ingredients in a bowl: 2 cups flour, 1 tsp baking soda, 0.5 tsp salt, 1 tbsp espresso powder, and 2 tsp Vietnamese cinnamon. Set aside.
  3. Combine wet ingredients: blend cooled brown butter, 0.75 cup granulated sugar, and 0.75 cup dark brown sugar until smooth. Add 1 egg and 1 tsp vanilla extract, mixing well.
  4. Fold dry ingredients into wet mixture gently, ensuring not to overmix. A few flour streaks should remain.
  5. Fold in 1 cup dark chocolate chips until evenly distributed. Allow dough to rest briefly.
  6. Chill dough for 45 minutes covered with plastic wrap to achieve thick, chewy cookies.
  7. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart. Bake for 14–16 minutes until edges are light brown.
  9. Cool cookies on baking sheets for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 130mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Chilling the dough is crucial for that perfect texture.

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