Vietnamese Cinnamon Chocolate Chip Cookies

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4.90 from 19 ratings

Vietnamese Cinnamon Chocolate Chip Cookies

In my opinion, THE BEST chocolate chip cookie recipe out there.

Prep Time1 15

Cook Time14

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie recipe, Vietnamese cinnnamon chocolate chip cookies

Servings: cookies

Calories: 199kcal

Author: Becca Du

Equipment

Ingredients

1 cup + 1 tbsp all purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp espresso powder
½ tsp Vietnamese cinnamon
½ cup unsalted butter
¼ cup granulated sugar
¼ cup dark brown sugar
¼ cup light brown sugar
1 egg room temperature
1 tsp vanilla extract
½ cup dark chocolate chips

US Customary - Metric

Instructions

Brown the butter. Heat butter over medium heat until it fully melts. Lower the heat to medium low and let it cook until golden brown and brown bits start to appear at the bottom of the pan. Pour butter into a large mixing bowl and set aside. Let it cool for 10 minutes. If it’s too hot when you use it, your cookie dough will be greasy.
Combine flour, baking soda, salt, espresso powder, and Vietnamese cinnamon in a separate bowl. Mix and set aside.
Once butter has cooled, add granulated sugar, dark brown sugar, and light dark brown sugar to the bowl. Mix.
Add the room temperature egg to the bowl and mix until a smooth, brown texture. See image above for reference.
Add the vanilla extract and mix.
Add the dry ingredients from step 2 and gently fold into the wet ingredients. Be careful not to overmix. I would stop when there’s a little bit of flour left because you will need to mix in the chocolate chips.
Add the chocolate chips and mix until incorporated.
Let the cookie dough rest in the fridge for 45 minutes. You need to let the butter get cold enough so the butter won’t melt too fast which will create flat cookies.
Preheat the oven to 350 degrees F (177 degrees C).
Prepare 2 baking sheets by covering them with parchment paper.
Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheet. Make sure there are 2 inches of space between each cookie.
Bake for 14-16 minutes until the edges are light brown.
Rest for 10 minutes on the baking sheet and then another 10 minutes on the cooling rack before serving.

Notes

Use all room temperature ingredients - This really does matter because butter and eggs don’t like to mix together, especially when they’re at different temperatures, so having them at the same temperature helps them come together better.
Why are you using brown butter? - This is one of the keys to the intense flavor of these cookies. The brown bits add so much extra flavor to the dough. Make sure to cool it down a bit before using because using hot butter will create for a greasy dough.
Why are you using both dark brown and light brown sugar? - I found that this gives a good balance of sweetness and color to the cookies. Dark brown sugar gives that nice light brown color to the cookies as well as sweetness. I found that using only light brown sugar doesn’t give it the light brown color I like. And using all dark brown sugar makes the dough too wet and too sweet.
Don’t overmix the cookie dough - Overmixing causes too much gluten to form which creates for tough, chalky cookies. I like to mix the dough until there is a little bit of flour not incorporated into the dough. I then add the chocolate chips and finish mixing the dough.
Why do I need to rest this dough so long? - Resting/cooling the cookie dough allows the butter to solidify, so it doesn’t melt so quickly in the oven. This matters because if it melts too quickly in the oven, your cookies will spread more, creating flatter cookies. In addition, allowing it to rest makes it more flavourful. The cookie dough is sort of like marinating while it’s cooling.
Why is scooping your cookie dough with a scoop important? - This is important because the scoop helps give your cookies their round shape. To get the perfect round shape, scoop the dough, press it into the scoop with your hand, and and then level it off so you get a flat bottom.
Why is cooling your cookies important? - I know it is SO HARD to not eat a cookie right away, but your cookies are still baking when they’re on the baking sheet! The center will still look soft but it will slowly get firmer as it sits on the baking sheet.

Nutrition