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–+ servings
Vietnamese Cinnamon Chocolate Chip Cookies

Irresistible Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Delight in the rich flavors of Vietnamese Cinnamon Chocolate Chip Cookies, combining aromatic spices with chocolate for a sweet treat.
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Prep Time 20 minutes
Cook Time 16 minutes
Chill Time 45 minutes
Total Time 1 hour 21 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 can substitute with gluten-free flour blend
  • 1 teaspoon baking soda acts as a leavening agent
  • 0.5 teaspoon salt enhances sweetness
  • 1 tablespoon espresso powder can substitute with finely ground instant coffee
  • 2 teaspoons Vietnamese cinnamon can use regular cinnamon
  • 1 cup unsalted butter brown for extra flavor
  • 1 cup granulated sugar sweetens and helps cookies spread
  • 0.5 cup dark brown sugar adds moisture and flavor
  • 0.5 cup light brown sugar can use all dark brown sugar
  • 1 large egg room temperature for best results
  • 2 teaspoons vanilla extract pure extract recommended
  • 1 cup dark chocolate chips can substitute with milk or white chocolate chips
For Serving
  • 1 glass milk
  • 1 cup coffee classic pairing

Equipment

  • Medium saucepan
  • large mixing bowl
  • whisk or spatula
  • Parchment Paper
  • Baking sheets
  • 2-tablespoon scoop

Method
 

Instructions
  1. Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Remove from heat and cool for 10 minutes.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon. Set aside.
  3. Combine Wet Ingredients: In the cooled brown butter bowl, add all sugars. Mix until smooth, about 2–3 minutes.
  4. Add Egg & Vanilla: Crack in the egg and pour in vanilla. Stir until uniform in texture.
  5. Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
  6. Chill Dough: Cover and refrigerate for 45 minutes.
  7. Preheat & Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Scoop Cookies: Use a 2-tablespoon scoop to portion dough onto baking sheets, spacing them 2 inches apart.
  9. Bake: Bake for 14–16 minutes until edges are golden brown. Cool on sheets for 10 minutes before transferring to wire racks.

Nutrition

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

Notes

Ensure all ingredients are at room temperature and do not skip the chilling step for the best texture.

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