Vietnamese Cinnamon Chocolate Chip Cookies (Print View)
Soft, chewy cinnamon-spiced cookies loaded with gooey chocolate chips.
# Ingredient List:
→ 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:
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 Advice:
01 -
- Vietnamese cinnamon has a natural sweetness and heat that makes these cookies taste like they came from a bakery
- The dough comes together in under 20 minutes but tastes like you spent all afternoon on them
02 -
- Underbaking slightly is intentional since the cookies continue cooking on the hot baking sheet
- Vietnamese cinnamon is worth seeking out at specialty stores or online for its distinct flavor profile
03 -
- Sprinkle a pinch of flaky sea salt on top right after baking for a sophisticated sweet and salty finish
- Chill the dough for 30 minutes before baking if you want thicker cookies with deeper flavor development