Vietnamese Cinnamon Chocolate Chip Cookies (Printable)

Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips. A unique twist ready in under 30 minutes.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon salt
04 - 2 teaspoons Vietnamese cinnamon (Saigon cinnamon)

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-Ins

10 - 2 cups semisweet chocolate chips

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, and Vietnamese cinnamon. Set aside.
03 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in the eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in the chocolate chips until evenly distributed throughout the dough.
07 - Sop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes, until edges are golden brown but centers remain slightly soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Vietnamese cinnamon has a higher oil content than regular cinnamon giving these cookies an intense spicy sweetness that people cant quite identify but absolutely love
  • The edges get perfectly crisp while centers stay soft and chewy for days especially if you slightly underbake them
02 -
  • Vietnamese cinnamon is significantly stronger than regular cinnamon so dont be tempted to increase the amount or it will overwhelm the chocolate
  • The cookies continue baking on the hot sheet after they come out of the oven so removing them while centers look slightly raw is actually the secret to perfect texture
03 -
  • Room temperature ingredients are nonnegotiable here cold butter will never cream properly and your cookies will spread unevenly
  • Weighing your flour instead of scooping prevents dense dry cookies that disappoint everyone

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