Vietnamese Cinnamon Chocolate Chip Cookies (Printable)

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

# How to Make It:

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, about 2-3 minutes.
04 - Beat in the eggs one at a time, then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - 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 are still soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The Vietnamese cinnamon brings this warm, spicy kick that makes regular chocolate chip cookies feel suddenly shy and ordinary
  • These cookies manage to be both comfortingly familiar and excitingly new, which is exactly the kind of baking magic that keeps people coming back for just one more
02 -
  • Underbaking slightly is your friend. If they look completely done in the oven, they'll be too hard once cooled. Pull them when centers still look soft.
  • Room temperature ingredients matter. Cold butter won't cream properly, and your cookies won't have that perfect texture.
03 -
  • Weigh your flour if possible. Too much flour makes dry, cakey cookies, and measuring by cup can be surprisingly inaccurate
  • Let the baking sheets cool completely between batches. Dough on warm sheets starts spreading before it hits the oven, leading to thinner cookies

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