As I watched the rich, golden brown butter bubble on the stove, the aroma whisked me away to my favorite cozy café, where it always pairs perfectly with a warm chocolate chip cookie. Today, I’m sharing a recipe for Vietnamese Cinnamon Chocolate Chip Cookies that marries that familiar comfort with an exciting twist. Infused with the enchanting warmth of Vietnamese cinnamon and the nutty depth of brown butter, these cookies strike the perfect balance between a slightly chewy center and a crispy edge. They’re quick to whip up and make great treats to share or tuck away for late-night snacking. Curious how a touch of spice can elevate a classic dessert? Let’s dive into the delightful details!
Why are these cookies so special?
Uniquely Flavorful: The combination of Vietnamese cinnamon and brown butter adds an enchanting warmth and nutty depth that elevate these cookies beyond the ordinary.
Quick to Make: You can whip up a batch in under an hour, making them perfect for last-minute gatherings or satisfying late-night cravings.
Crowd-Pleasing Treat: These cookies are sure to impress family and friends, offering a delightful twist on a classic that everyone loves.
Versatile Variations: Feel free to swap out dark chocolate chips for white chocolate or even nuts, allowing you to make them uniquely yours. Pair them with a cup of coffee or one of my Spicy Vanilla Cinnamon drinks for a cozy experience!
Vietnamese Cinnamon Chocolate Chip Cookies Ingredients
For the Cookie Dough
- All Purpose Flour – Provides structure; consider a gluten-free blend for an allergy-friendly option.
- Baking Soda – A leavening agent that helps achieve the perfect rise.
- Salt – Enhances flavor; it’s crucial for balancing the sweetness.
- Espresso Powder – Adds depth to the chocolate flavor; can substitute with finely ground instant coffee.
- Vietnamese Cinnamon – Offers a unique and aromatic kick; if unavailable, regular ground cinnamon works too.
- Unsalted Butter – The primary fat that provides richness; make sure to brown it for a nutty flavor.
- Granulated Sugar – Sweetens the cookies while contributing to their texture.
- Dark Brown Sugar – Adds moisture and a deeper sweetness—a key player in these cookies.
- Light Brown Sugar – Balances the flavor and sweetness; using both types creates a delightful profile.
- Egg – Binds the ingredients and adds moisture; using room temperature helps in mixing.
- Vanilla Extract – Deepens the flavor, making every bite irresistible.
- Dark Chocolate Chips – The star ingredient that adds sweetness and texture; feel free to substitute with semi-sweet or milk chocolate as you prefer.
These Vietnamese Cinnamon Chocolate Chip Cookies are ready to take center stage at your next gathering or cozy night in!
Step‑by‑Step Instructions for Vietnamese Cinnamon Chocolate Chip Cookies
Step 1: Brown the Butter
In a medium saucepan over medium heat, melt your unsalted butter until it becomes golden and has a nutty aroma, stirring frequently for about 5-7 minutes. Once browned, remove from heat and let it cool for 10 minutes while you prepare the other ingredients, ensuring it doesn’t solidify.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon until evenly combined. Set aside this dry mixture so it’s ready to blend with the wet ingredients later, ensuring your Vietnamese Cinnamon Chocolate Chip Cookies have a balanced flavor.
Step 3: Combine Ingredients
Pour the cooled browned butter into a mixing bowl and add all three sugars: granulated, dark brown, and light brown. Using a spatula, mix everything together until the mixture is smooth, creamy, and the sugars are well incorporated, about 1-2 minutes.
Step 4: Add Egg and Vanilla
Crack a room temperature egg into the butter-sugar mixture along with the vanilla extract. Blend until fully combined, and the mixture appears smooth and glossy, taking care to maintain a luscious texture perfect for your Vietnamese Cinnamon Chocolate Chip Cookies.
Step 5: Fold in Dry Ingredients
Gently introduce the dry ingredient mixture into the wet mixture, folding them together until just combined. Be cautious not to overmix, as this could lead to tougher cookies. You want to create a thick dough that will yield chewy centers and slightly crispy edges.
Step 6: Add Chocolate Chips
Carefully fold in the dark chocolate chips, distributing them evenly throughout the dough. This helps ensure that every bite of your Vietnamese Cinnamon Chocolate Chip Cookies is filled with melty chocolate goodness, contributing to that lovely texture contrast.
Step 7: Rest the Dough
Cover your mixing bowl with plastic wrap or a clean dish towel and refrigerate the dough for at least 45 minutes. This step is vital as it allows the flavors to develop and helps the cookies hold their shape while baking, enhancing the overall texture.
Step 8: Preheat and Prepare
While the dough is chilling, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to ensure easy removal of the cookies once they are baked, allowing for even cooking and a perfect texture on your Vietnamese Cinnamon Chocolate Chip Cookies.
Step 9: Scoop and Bake
Using a 2-tablespoon scoop, portion the chilled dough onto the prepared baking sheets, placing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 14-16 minutes, or until the edges are light golden brown and the centers appear set yet slightly soft.
Step 10: Cool Cookies
Once baked, remove the cookies from the oven and let them rest on the baking sheets for 10 minutes. This allows them to firm up. Afterward, transfer them to a cooling rack for another 10 minutes, giving your Vietnamese Cinnamon Chocolate Chip Cookies the ideal chewy texture to enjoy.
Vietnamese Cinnamon Chocolate Chip Cookies Variations
Feel free to get creative with these cookies, adding your own personal touch to make them even more delightful!
- Nutty Twist: Substitute dark chocolate chips with a mix of chopped walnuts or pecans for added crunch and rich flavor.
- Different Sweeteners: Replace granulated sugar with coconut sugar for a slightly caramelized taste and a lower glycemic index.
- Gluten-Free: Use a high-quality gluten-free flour blend in place of all-purpose flour for a celiac-friendly treat.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the dough for an unexpected heat that plays well with sweetness.
- Coffee Lovers: Incorporate coffee-flavored chocolate chips to further enhance the espresso notes already in the recipe.
- Fruit Flavoring: Fold in dried cranberries or cherries for a fruity burst that pairs beautifully with chocolate.
- Easy Vegan: Swap the egg for a flaxseed egg and use vegan butter to create a plant-based version of these cookies.
- Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar on top of the cookies just before baking for a sweet, crunchy crust.
If you’re looking for more delicious ideas, try pairing these cookies with a warm cup of coffee or enjoy them alongside one of my festive treats like Festive Cookies Sweet for a cozy dessert experience!
How to Store and Freeze Vietnamese Cinnamon Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and fresh flavor.
Fridge: For extended freshness, place cookies in the fridge in an airtight container for up to a week. Let them sit at room temperature for a few minutes before enjoying.
Freezer: To freeze, wrap cookies individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before indulging.
Reheating: For a warm and melty treat, reheat cookies in the microwave for about 10-15 seconds or in a preheated oven at 350°F (177°C) for 5-7 minutes. Enjoy the delicious flavors of Vietnamese Cinnamon Chocolate Chip Cookies any time!
Make Ahead Options
These Vietnamese Cinnamon Chocolate Chip Cookies are perfect for meal prep, allowing you to enjoy freshly baked treats with minimal effort! You can prepare the cookie dough up to 24 hours in advance. Simply follow the recipe instructions until the resting step, then wrap the dough tightly in plastic wrap and refrigerate it. This not only enhances the flavors but also ensures the cookies maintain their delightful texture. When you’re ready to bake, just scoop and bake the chilled dough straight from the fridge, adding a couple of extra minutes to the baking time for perfect, melty results. By prepping ahead, you can turn busy evenings into sweet moments of indulgence!
What to Serve with Vietnamese Cinnamon Chocolate Chip Cookies
Elevate your cookie experience with delightful accompaniments that complement the warm spices and rich chocolate perfectly.
- Creamy Vanilla Ice Cream: This cool and creamy treat balances the warmth of cinnamon and buttery flavors, creating a heavenly combination.
- Rich Dark Roast Coffee: A bold, aromatic brew enhances the chocolatey notes, making each bite even more indulgent as you sip.
- Smooth Hot Cocoa: The sweetness and warmth of cocoa pair harmoniously with the spices, perfect for a cozy evening at home.
- Fresh Berries: Tart and juicy berries like raspberries or strawberries provide a refreshing contrast that brightens the flavors of the cookies.
- Chai Tea Latte: The spicy complexity of chai mirrors the cinnamon in the cookies, offering a delightful harmony of flavors for sipping.
- Chocolate Dipping Sauce: For an extra touch of decadence, serve with a warm chocolate sauce for dipping—perfect for the chocolate lovers in your life!
Pairing these options with your Vietnamese Cinnamon Chocolate Chip Cookies will enhance the experience, making every bite unforgettable!
Expert Tips for Vietnamese Cinnamon Chocolate Chip Cookies
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Room Temperature Ingredients: Using room temperature ingredients, especially the egg and butter, ensures smoother mixing and better texture in your cookies.
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Don’t Rush Browning: Take your time in browning the butter; this step is crucial for developing deep nutty flavors in your Vietnamese Cinnamon Chocolate Chip Cookies.
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Mixing Gently: When incorporating the dry ingredients, remember to fold gently to avoid overmixing, which can lead to tough cookies.
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Chill the Dough: Allowing the dough to rest in the fridge for at least 45 minutes helps enhance flavor development and shape retention during baking.
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Cooling is Key: Letting the cookies rest on the baking sheet before transferring them to a rack is crucial; they continue baking slightly, achieving the perfect texture.
Vietnamese Cinnamon Chocolate Chip Cookies Recipe FAQs
What is the best way to select Vietnamese cinnamon for the cookies?
Absolutely! When choosing Vietnamese cinnamon, look for a fine powder with a rich aroma. It should be a reddish-brown color and free from any lumps. Avoid varieties that have a dull scent or are overly coarse, as they can affect the flavor of your cookies.
How should I store leftover cookies?
To keep your Vietnamese Cinnamon Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week; just let them come to room temperature before enjoying them again.
Can I freeze these cookies for future use?
Yes, you can! To freeze your Vietnamese Cinnamon Chocolate Chip Cookies, wrap each cookie individually in plastic wrap. Then, place them in a freezer-safe bag or container for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for about 10-15 seconds for that freshly-baked taste.
What should I do if my cookies turn out too flat?
Very! If your Vietnamese Cinnamon Chocolate Chip Cookies come out flat, it might be due to the butter being too warm or not enough flour. Make sure to brown your butter and let it cool properly before mixing it with the other ingredients. Also, double-check that you measured the flour accurately—using too little can lead to spreading!
Are there any allergy considerations for this recipe?
Keep in mind the ingredients in your Vietnamese Cinnamon Chocolate Chip Cookies. They include wheat (in all-purpose flour) and dairy (in butter). To make a gluten-free version, you can use a gluten-free flour blend. If you’re concerned about egg allergies, try using a flaxseed meal substitute; mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until gel-like.
How long can I leave the dough in the fridge before baking?
You can refrigerate the cookie dough for up to 24 hours, which actually enhances the flavor. Just be sure to cover it well with plastic wrap to prevent it from drying out. When you’re ready to bake, you can scoop and bake directly from the fridge!
Irresistible Vietnamese Cinnamon Chocolate Chip Cookies You’ll Love
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt your unsalted butter until golden and nutty.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon.
- Pour the cooled browned butter into a mixing bowl and add granulated, dark brown, and light brown sugars.
- Add a room temperature egg and vanilla extract, blending until smooth.
- Fold the dry mixture into the wet mixture until just combined.
- Gently fold in the dark chocolate chips.
- Cover with plastic wrap and refrigerate the dough for at least 45 minutes.
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough onto the prepared baking sheets, baking for 14-16 minutes.
- Allow cookies to cool on baking sheets for 10 minutes before transferring to a rack.
