Vietnamese Cinnamon Chocolate Chip Cookies (Print)

Soft chewy cookies with aromatic Vietnamese cinnamon and chocolate chips, 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:

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 until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - Gently 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 slightly 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 packs way more punch than ordinary cinnamon, giving these cookies an aromatic depth that makes people pause and ask whats different
  • The texture lands somewhere between chewy and tender, with slightly crisp edges and centers that stay soft for days
  • They take exactly zero special techniques but taste like something from a bakery that knows exactly what its doing
02 -
  • Vietnamese cinnamon is roughly twice as potent as regular cinnamon, so don't be tempted to add more than the recipe calls for or it'll taste medicinal
  • Underbaking is your friend here, pull them when edges are set but centers still look soft and they'll firm up perfectly while cooling
  • Chilling the dough for even 30 minutes makes thicker cookies but honestly, I rarely wait that long and they're still fantastic
03 -
  • If your dough feels sticky, let it chill in the fridge for 15 minutes before scooping, otherwise you'll be fighting it and your cookies will spread too thin
  • Rotate the baking sheets halfway through baking if your oven has hot spots, otherwise you'll end up with half burnt and half underdone cookies
  • Store these with a slice of white bread and they'll stay soft for nearly a week, though they've never lasted that long in my house

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