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–+ servings
Cinnamon Chocolate Chip Cookies

Heavenly Cinnamon Chocolate Chip Cookies with a Twist

Delight in these Cinnamon Chocolate Chip Cookies that combine rich brown butter and warm Vietnamese cinnamon for a uniquely satisfying dessert.
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Prep Time 30 minutes
Cook Time 16 minutes
Chill Time 45 minutes
Total Time 1 hour 31 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 ¾ cups all-purpose flour Substitute with gluten-free flour blend if necessary.
  • 1 teaspoon baking soda Make sure it's fresh.
  • ½ teaspoon salt Enhances flavors.
  • 1 teaspoon espresso powder Can use finely ground instant coffee as a substitute.
  • 2 teaspoons Vietnamese cinnamon Regular cinnamon may change the flavor profile.
  • 1 cup unsalted butter Brown it for maximum flavor.
  • ¾ cup granulated sugar Coconut sugar can provide a hint of caramel flavor.
  • ¾ cup dark brown sugar Contributes moisture and flavor.
  • ¾ cup light brown sugar Best not to replace it fully with dark brown.
  • 1 large egg Can use a flax egg for vegan alternative.
  • 2 teaspoons vanilla extract Imitation vanilla will work in a pinch.
  • 1 ½ cups dark chocolate chips Feel free to substitute with semi-sweet or milk chocolate.
Optional Variations
  • white chocolate or nuts Swap for dark chocolate chips for different textures.
  • chai spice or cardamom Replace Vietnamese cinnamon for an exciting flavor twist.

Equipment

  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Cookie scoop
  • baking sheets

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Fold in the dry ingredients gently into the wet mixture until no lumps remain, being careful not to overmix.
  5. Fold in 1 ½ cups of dark chocolate chips until just incorporated.
  6. Chill the dough by covering the bowl and refrigerating for about 45 minutes.
  7. Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper.
  8. Scoop and space the dough balls 2 inches apart on baking sheets, and bake for 14-16 minutes, until edges are lightly browned.
  9. Cool the cookies on the baking sheet for 10 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for better emulsion and avoid overmixing to prevent tough cookies. Chill the dough for optimal shape during baking.

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