Vietnamese Cinnamon Chocolate Chip Cookies (Printable Version)

Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips. A unique twist on a classic favorite.

# 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

# Directions:

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 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, until edges are golden but centers remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The Vietnamese cinnamon creates this incredible warm spiciness that regular cinnamon just cant match
  • These cookies stay perfectly soft for days which is basically a miracle in my house
02 -
  • I once skipped the softening butter step and the cookies never spread properly, ending up as sad little domes
  • Underbaking slightly is better than overbaking because they continue cooking on the hot baking sheet
03 -
  • Room temperature ingredients make such a difference that I now take everything out an hour before baking
  • I've started keeping a small jar of Vietnamese cinnamon just for baking because it's become that essential

Go Back