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Vietnamese Cinnamon Chocolate Chip Cookies Recipe
Ash Tyrrell

Vietnamese Cinnamon Chocolate Chip Cookies Recipe

When I first made these Vietnamese cinnamon chocolate chip cookies, I instantly knew they were something special. The aroma filled my kitchen with warm cinnamon and rich chocolate. I couldn’t wait for them to cool before taking a bite. The flavor was deeper and more complex than regular chocolate chip cookies.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup + 1 tablespoon all-purpose flour – Provides structure and the perfect cookie texture.
  • ½ teaspoon baking soda – Helps the cookies rise and stay soft in the center.
  • ¼ teaspoon salt – Balances sweetness and enhances flavor.
  • ½ teaspoon espresso powder – Intensifies the chocolate flavor without making the cookies taste like coffee.
  • ½ teaspoon Vietnamese cinnamon – Adds bold warm spice with a slightly sweeter and stronger aroma than regular cinnamon.
  • ½ cup unsalted butter – Browning the butter creates a rich nutty depth of flavor.
  • ¼ cup granulated sugar – Adds crispness to the edges.
  • ¼ cup dark brown sugar – Keeps cookies chewy and moist.
  • ¼ cup light brown sugar – Adds balanced sweetness and texture.
  • 1 large egg room temperature – Binds ingredients and gives structure.
  • 1 teaspoon vanilla extract – Enhances overall flavor.
  • ½ cup dark chocolate chips – Provides rich chocolate bursts in every bite.

Method
 

  1. Start by melting the butter over medium heat. Continue cooking until it turns golden brown and smells nutty. This step adds deep flavor and richness. Remove from heat and let it cool before using.
  2. In a separate bowl, whisk together flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Mixing these first ensures even distribution
  3. In another bowl, combine cooled brown butter with granulated sugar, dark brown sugar, and light brown sugar. Beat until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
  4. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Add chocolate chips and mix evenly. Cover the dough and chill for about 45 minutes to help the cookies hold their shape while baking.
  5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into evenly sized balls and place them apart. Bake for 14–16 minutes until edges are golden. Let cool before serving.

Notes

  • I always chill the dough because it makes the cookies thicker and chewier.
  • I prefer using high-quality dark chocolate for a richer flavor.
  • I make sure not to overmix the dough to keep the texture soft.
  • I let the brown butter cool completely before mixing to avoid melting the sugar.
  • If I want bakery-style cookies, I slightly underbake them for a softer center.