Introduction

These Vietnamese Cinnamon Chocolate Chip Cookies offer a delightful twist on the classic treat by incorporating warm Vietnamese cinnamon and a hint of espresso powder. The brown butter gives them a rich, nutty flavor and a perfect chewy texture. They are sure to become a favorite for your cookie cravings.

Vietnamese Cinnamon Chocolate Chip Cookies Recipe - Recipe Image

Ingredients

1 cup + 1 tbsp all purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp espresso powder
½ tsp Vietnamese cinnamon
½ cup unsalted butter
¼ cup granulated sugar
¼ cup dark brown sugar
¼ cup light brown sugar
1 egg (room temperature)
1 tsp vanilla extract
½ cup dark chocolate chips

Instructions

Step 1: Brown the butter by heating it over medium heat until fully melted. Lower the heat to medium low and cook until golden brown with brown bits forming at the bottom. Pour into a large mixing bowl and let cool for 10 minutes to prevent greasy dough.
Step 2: In a separate bowl, combine flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Mix well and set aside.
Step 3: Add granulated sugar, dark brown sugar, and light brown sugar to the cooled butter in the mixing bowl and mix thoroughly.
Step 4: Add the room temperature egg and mix until the batter has a smooth, brown texture.
Step 5: Stir in the vanilla extract and mix well.
Step 6: Gently fold the dry ingredients into the wet mixture. Avoid overmixing; it’s okay if a bit of flour remains as you will mix in the chocolate chips next.
Step 7: Add the dark chocolate chips and mix until evenly incorporated.
Step 8: Refrigerate the cookie dough for 45 minutes to firm the butter, which helps prevent the cookies from spreading too thin when baked.
Step 9: Preheat the oven to 350°F (177°C).
Step 10: Prepare two baking sheets by lining them with parchment paper.
Step 11: Use a 2-tablespoon cookie scoop to portion dough onto the prepared sheets, spacing cookies about 2 inches apart.
Step 12: Bake for 14–16 minutes until the edges turn light brown.
Step 13: Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a cooling rack for another 10 minutes before serving.

Tips & Variations

For a deeper spice flavor, increase the Vietnamese cinnamon to ¾ teaspoon.
Swapping dark chocolate chips for white or milk chocolate can create a different taste profile.
To add texture, stir in ¼ cup chopped toasted pecans or walnuts along with the chocolate chips.
Be patient letting the butter cool before mixing; too warm butter can cause greasy, flat cookies.
If you don’t have espresso powder, you can substitute with instant coffee granules for a similar effect.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm in the oven at 300°F (150°C) for 5–7 minutes to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon instead of Vietnamese cinnamon?

Yes, regular cinnamon can be used, though Vietnamese cinnamon has a stronger, sweeter flavor that enhances the cookie. Using regular cinnamon will still produce delicious results.

Why is the butter browned before mixing?

Browning the butter adds a rich, nutty taste that deepens the cookie’s flavor. It also gives the cookies a chewier texture and a lovely aroma that plain melted butter can’t provide.

Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

These Vietnamese Cinnamon Chocolate Chip Cookies blend the warm, aromatic flavor of Vietnamese cinnamon with rich dark chocolate chips for a uniquely delicious twist on a classic treat. Browned butter adds a deep, nutty undertone, creating soft, browned edges with a chewy center. Perfect for cookie lovers seeking a comforting yet adventurous baked good.

Author: Zane
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Vietnamese-inspired

Ingredients

Scale

Dry Ingredients

1 cup + 1 tbsp all-purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp espresso powder
½ tsp Vietnamese cinnamon

Wet Ingredients

½ cup unsalted butter
¼ cup granulated sugar
¼ cup dark brown sugar
¼ cup light brown sugar
1 egg (room temperature)
1 tsp vanilla extract

Add-ins

½ cup dark chocolate chips

Instructions

Brown the Butter: Heat the butter over medium heat until fully melted, then reduce to medium-low and cook until golden brown with brown bits appearing at the bottom. Pour the butter into a large mixing bowl and let it cool for 10 minutes to avoid greasiness in the dough.
Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Stir well and set aside.
Add Sugars to Butter: Once the browned butter has cooled, add granulated sugar, dark brown sugar, and light brown sugar to the butter and mix thoroughly.
Incorporate Egg: Add the room temperature egg to the butter and sugar mixture and mix until the texture is smooth and brown.
Add Vanilla Extract: Mix in the vanilla extract until fully combined.
Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients. Stop folding when a little flour remains to avoid overmixing.
Mix in Chocolate Chips: Add the dark chocolate chips and mix just until incorporated.
Chill Dough: Refrigerate the cookie dough for 45 minutes to ensure the butter firms up, preventing the cookies from spreading too much during baking.
Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
Scoop Dough: Use a 2-tablespoon cookie scoop to portion dough onto the prepared baking sheets, spacing cookies at least 2 inches apart.
Bake Cookies: Bake for 14-16 minutes until the edges are lightly browned but the centers remain soft.
Cool Cookies: Let cookies rest on the baking sheets for 10 minutes, then transfer to a cooling rack for an additional 10 minutes before serving.

Notes

Allowing the butter to brown deeply enhances the cookie’s flavor with nutty undertones.
Cooling the browned butter prevents greasy dough and ensures better texture.
Resting the dough in the fridge is crucial to avoid flat cookies by solidifying the butter.
Do not overmix the dough once dry ingredients are added to maintain a tender texture.
The espresso powder intensifies the chocolate flavor without adding noticeable coffee taste.

Keywords: Vietnamese cinnamon cookies, chocolate chip cookies, browned butter cookies, espresso chocolate cookies, soft chewy cookies