Vietnamese Cinnamon Chocolate Chip Cookies (Print Version)
Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips. A unique twist on a classic favorite, ready in just 27 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 oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, and Vietnamese cinnamon in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold chocolate chips into dough until evenly distributed.
07 - Scoop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden brown while centers remain soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- Vietnamese cinnamon brings this incredible heat and depth that regular cinnamon just cant match, its like the difference between a whisper and a song
- The edges turn perfectly crisp while the centers stay wonderfully soft, giving you that ideal cookie texture in every bite
02 -
- Vietnamese cinnamon is significantly stronger than regular cinnamon, a little goes a very long way
- Underbaking slightly is the secret to maintaining that soft chewy texture for days
03 -
- Creaming butter and sugar thoroughly creates air pockets that lead to those coveted crackly tops
- Letting the dough rest for thirty minutes in the refrigerator produces even better flavor development