As the aroma of warming butter fills the kitchen, I can’t help but feel a wave of comfort washing over me. Today, I’m sharing my absolute favorite treat: Vietnamese Cinnamon Chocolate Chip Cookies. This delightful recipe marries the rich, nutty flavor of brown butter with the warm, spicy notes of Vietnamese cinnamon, creating a uniquely satisfying dessert that elevates cookie-baking to new heights. These cookies are not only quick to whip up but also promise a chewy texture and a slightly crispy edge—perfect for satisfying any sweet tooth. Whether you’re preparing them for a special occasion or simply indulging after a long day, these homemade gems are sure to become a cherished staple in your baking repertoire. Ready to explore how to create these scrumptious cookies? Let’s dive in!
Why are Vietnamese Cinnamon Cookies special?
Uniqueness: These cookies combine Vietnamese cinnamon and brown butter for an irresistible twist!
Quick to Make: With just a few simple steps, you’ll have freshly baked cookies in no time.
Crowd Pleaser: Perfect for parties or cozy nights at home, your family and friends will adore the indulgent flavors.
Customizable: Feel free to swap out chocolate chips or add nuts for a personal touch to your cookies.
Versatile: Great with coffee or as an afternoon snack, these cookies fit into any occasion seamlessly.
Try pairing these cookies with a warm mug of tea or your favorite hot chocolate for an even more delightful experience!
Cinnamon Chocolate Chip Cookies Ingredients
For the Cookie Base
- All-purpose flour – Provides structure and chewiness; substitute with a gluten-free flour blend if necessary.
- Baking soda – Acts as a leavening agent; make sure it’s fresh for the best results.
- Salt – Enhances the flavors; never skip this essential ingredient.
- Espresso powder – Intensifies the chocolate flavor; can use finely ground instant coffee as a substitute.
- Vietnamese cinnamon – Adds a unique and warm spice; using regular cinnamon may change the flavor profile.
- Unsalted butter – The main source of richness; brown it for maximum flavor.
- Granulated sugar – Provides sweetness and aids in cookie spread; can replace with coconut sugar for a hint of caramel flavor.
- Dark brown sugar – Contributes moisture and deep flavor; light brown sugar works too but will offer less richness.
- Light brown sugar – Balances sweetness; it’s best not to replace it fully with dark brown.
- Egg (room temperature) – Binds ingredients together; a flax egg can be used for a vegan alternative.
- Vanilla extract – Boosts sweetness and aroma; imitation vanilla will work in a pinch.
- Dark chocolate chips – Offers a rich sweetness; feel free to substitute with semi-sweet or milk chocolate as desired.
Optional Variations
- White chocolate or nuts – Swap for dark chocolate chips to explore different textures.
- Chai spice or cardamom – Replace the Vietnamese cinnamon for an exciting flavor twist in your cinnamon chocolate chip cookies!
Step‑by‑Step Instructions for Vietnamese Cinnamon Chocolate Chip Cookies
Step 1: Brown the Butter
Start by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir continuously until it turns golden brown and you see brown bits forming at the bottom, which should take about 5-7 minutes. Once browned, remove it from the heat and let it cool for approximately 10 minutes while you prepare the dry ingredients.
Step 2: Mix Dry Ingredients
In a separate mixing bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of espresso powder, and 2 teaspoons of Vietnamese cinnamon. This blend will create a flavorful base for your Vietnamese Cinnamon Chocolate Chip Cookies. Make sure there are no lumps and the dry ingredients are evenly combined, setting aside for the next step.
Step 3: Combine Sugar and Egg
In a large bowl, add the cooled brown butter and mix in ¾ cup each of granulated sugar, dark brown sugar, and light brown sugar using a whisk until smooth and creamy. Incorporate 1 room temperature egg and 2 teaspoons of vanilla extract into the mixture, whisking until fully combined. The mixture should be thick and glossy, signalling that it’s ready for the dry ingredients.
Step 4: Fold in Dry Ingredients
Carefully add the whisked dry ingredients from the previous step into the wet mixture. Gently fold them together using a rubber spatula or wooden spoon until you see a few streaks of flour remaining. Be sure not to overmix, as this can lead to tough cookies. The dough should be slightly sticky, perfect for the next step in making Vietnamese Cinnamon Chocolate Chip Cookies.
Step 5: Add Chocolate Chips
Now, it’s time to add 1 ½ cups of dark chocolate chips to the dough. Gently fold them in until just incorporated, ensuring that the chocolate is evenly distributed without overworking the dough. The warm, rich aroma of the chocolate will blend beautifully with the cinnamon, infusing the cookie dough with irresistible flavors.
Step 6: Chill Dough
Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for about 45 minutes. This step is crucial as it helps firm up the dough, preventing the cookies from spreading too much while baking. During this time, you can preheat your oven and prepare the baking sheets.
Step 7: Preheat Oven
While the dough is chilling, preheat your oven to 350°F (177°C) and line a couple of baking sheets with parchment paper. This preparation ensures that your Vietnamese Cinnamon Chocolate Chip Cookies will bake evenly and won’t stick during the process. Having your oven hot and ready is essential for achieving that perfect texture.
Step 8: Scoop and Bake
Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough, spacing each ball at least 2 inches apart on the prepared baking sheets. Bake the cookies in the preheated oven for 14-16 minutes, or until the edges are lightly browned while the centers appear soft. The sweet aroma of cookies will fill your kitchen, creating excitement for the final result!
Step 9: Cool Cookies
After baking, remove the cookies from the oven and let them rest on the baking sheet for about 10 minutes. This allows them to set and become easier to transfer. Once cooled slightly, move them to wire racks to cool completely. Enjoy the blissful experience of making and savoring these delicious Vietnamese Cinnamon Chocolate Chip Cookies!
Make Ahead Options
These Vietnamese Cinnamon Chocolate Chip Cookies are a fantastic choice for meal prep, saving you valuable time during busy weeks! You can prepare the cookie dough up to 3 days in advance by mixing all ingredients and chilling it in the refrigerator. To maintain their freshness, keep the dough covered in an airtight container. When you’re ready to bake, simply scoop and place your cookie dough balls on a prepared baking sheet and bake them from the chilled state for an extra minute or two. This way, you’ll enjoy warm, freshly baked cookies, just as delicious and appealing as if made on the spot!
What to Serve with Vietnamese Cinnamon Chocolate Chip Cookies
Baking up a batch of these delightful cookies opens the door to endless pairing possibilities, elevating your dessert experience to new heights.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully atop warm cookies, creating a heavenly contrast in temperature and texture. The creaminess balances the warmth of the cinnamon and chocolate.
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Fresh Berries: A mix of strawberries and blueberries add a pop of freshness, brightening each bite and providing a juicy contrast to the rich flavors of the cookies. This pairing also brings a delightful splash of color to your dessert plate.
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Milkshake: Indulge in a rich chocolate or vanilla milkshake. The thick, sweet creaminess pairs perfectly with the cinnamon chocolate chip cookies, enhancing their flavors and making for a nostalgic, childhood treat.
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Espresso: A shot of rich, bold espresso amplifies the espresso powder in the cookies, offering a perfect compliment to the chocolate and cinnamon flavors. The bitterness of the coffee cuts through the sweetness for a balanced treat.
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Nutella Drizzle: For an extra decadent twist, drizzle warm Nutella over your cookies. The added chocolate-hazelnut goodness creates a luscious, indulgent experience that is irresistible.
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Chai Tea: Sip on a cup of spicy chai tea; the warm spices harmonize beautifully with the cinnamon in the cookies. This pairing brings cozy vibes, perfect for a relaxing afternoon or evening treat.
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Georgetown Cookies: If you’re feeling adventurous, serve these cookies alongside a selection of other gourmet cookie flavors for an exciting dessert platter. Mixing various textures and flavors keeps things fun and interesting.
Expert Tips for Cinnamon Chocolate Chip Cookies
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Use Room Temperature Ingredients: Ensuring your egg and butter are at room temperature helps with better emulsion and a smooth dough, which is key to achieving perfect cookies.
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Avoid Overmixing: Gently fold in your dry ingredients until just combined. Overmixing can lead to tough Cinnamon Chocolate Chip Cookies; a few lumps are okay!
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Chill the Dough: Don’t skip chilling the dough! This step firms up your cookie dough, ensuring the cookies maintain their shape and don’t spread too much while baking.
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Uniform Sizing: Use a cookie scoop for even portions. Uniformly sized dough balls guarantee even baking, so you have no undercooked or overcooked cookies in the batch.
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Monitor Baking Time: Keep an eye on your cookies as they bake. Remove them when the edges are lightly browned but the centers still appear soft; they’ll continue to firm up while cooling.
Storage Tips for Cinnamon Chocolate Chip Cookies
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Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and freshness. Avoid placing them near direct sunlight or heat.
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Fridge: If you prefer, refrigerate the cookies for up to a week. Keep them in an airtight container to prevent them from drying out or absorbing odors.
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Freezer: For long-term storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months—perfect for indulging later!
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Reheating: To enjoy warm cinnamon chocolate chip cookies, reheat them in the oven at 350°F (177°C) for about 5 minutes from frozen or 2-3 minutes if refrigerated. Enjoy the comforting aroma as they warm up!
Cinnamon Chocolate Chip Cookies Variations
Feel free to let your creativity shine as you explore these delightful twists on the classic cookie recipe!
- Dairy-Free: Use coconut oil in place of butter for a plant-based option that still delivers melt-in-your-mouth flavor.
- Nutty Version: Add 1 cup of chopped walnuts or pecans for an extra crunch that perfectly complements the softness of the cookies.
- Spicy Kick: Incorporate a pinch of cayenne pepper or ground ginger to the dry ingredients for an unexpected hint of heat.
- Caramel Swirl: Fold in caramel bits along with the chocolate chips for a luscious, gooey surprise in every bite.
- Fruity Twist: Mix in ½ cup of dried cranberries or cherries for a sweet-tart complement to the rich chocolate.
- Vibrant Citrus: Zest a lemon or orange into the batter to brighten up the flavors, adding a refreshing twist to the cookies.
- S’mores Style: Swap dark chocolate chips with mini marshmallows and graham cracker crumbs for a fun s’mores-inspired treat.
- Pumpkin Spice: Replace the Vietnamese cinnamon with pumpkin pie spice to embrace the cozy flavors of fall in each cookie.
With these variations, your cookie jar will never go empty! For more inspiration, you may enjoy trying out Chocolate Dipped Cookies or check out the whimsical delights from Spiral Cookies Whimsical to add to your baking adventures. Happy baking!
Vietnamese Cinnamon Chocolate Chip Cookies Recipe FAQs
What type of cinnamon should I use for the best flavor?
Absolutely! While you can use regular cinnamon, I highly recommend using Vietnamese cinnamon for its warm, spicy notes that take these cookies to the next level. Regular cinnamon will work in a pinch, but it may not provide that rich taste your taste buds are craving.
How should I store the cookies for optimal freshness?
I often store my cookies in an airtight container at room temperature for up to 3 days. They maintain their chewy texture beautifully this way! If you want to keep them longer, you can place them in the fridge for up to a week. Just ensure they’re in an airtight container to prevent them from drying out.
Can I freeze the dough or baked cookies?
Definitely! To freeze the cookie dough, scoop the dough balls onto a baking sheet, freeze them until firm, then transfer to a freezer-safe bag or container. This way, your dough will stay fresh for up to 3 months! You can bake them straight from the freezer; just add a couple of extra minutes to the baking time. If freezing baked cookies, do the same—place them in a freezer-safe container with parchment paper in between layers and they’ll last up to 3 months as well.
Why did my cookies turn out flat?
The more the merrier, but if your cookies turned out flat, it could be due to a few factors. Make sure your butter is properly browned and cooled before mixing, and double-check your baking soda—it should be fresh! Another reason might be that you didn’t chill the dough long enough. Chilling is crucial in helping the cookies maintain their shape.
Are there any allergy considerations I should be aware of?
Yes, indeed! This recipe includes common allergens like eggs and gluten. You can substitute the egg with a flax egg for a vegan option. Additionally, if anyone has nut allergies, be cautious with any variations that include nuts. Always check your chocolate chips for potential allergens as well.
What if I want to adjust the sweetness?
Very! If you want to cut back on sweetness, you can reduce the sugar by about ¼ cup. Just remember, it may affect the texture and spreading of your cookies, but cookies baked with love always come out delicious, no matter the sweetness level!
Heavenly Cinnamon Chocolate Chip Cookies with a Twist
Ingredients
Equipment
Method
- Brown the butter by melting 1 cup of unsalted butter in a medium saucepan over medium heat for about 5-7 minutes, stirring continuously until golden brown.
- Mix 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of espresso powder, and 2 teaspoons of Vietnamese cinnamon in a bowl.
- In a large bowl, whisk together the cooled brown butter and ¾ cup each of granulated, dark brown, and light brown sugars. Incorporate 1 egg and 2 teaspoons of vanilla extract until smooth.
- Fold in the dry ingredients gently into the wet mixture until no lumps remain, being careful not to overmix.
- Fold in 1 ½ cups of dark chocolate chips until just incorporated.
- Chill the dough by covering the bowl and refrigerating for about 45 minutes.
- Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Scoop and space the dough balls 2 inches apart on baking sheets, and bake for 14-16 minutes, until edges are lightly browned.
- Cool the cookies on the baking sheet for 10 minutes before transferring to wire racks to cool completely.
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