Vietnamese Cinnamon Chocolate Chip Cookies Recipe
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.
- 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
