Vietnamese Cinnamon Chocolate Chip (Printer-friendly)

Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips ready in under 30 minutes.

# What You’ll 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 Guide:

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.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - 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 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 has this incredible heat that makes chocolate taste more chocolatey
  • The spice hit comes first then the sweet follows like a perfect conversation
02 -
  • Overbaking is the enemy pull them out when centers still look slightly underdone
  • Vietnamese cinnamon is way stronger than regular stuff a little goes a long way
03 -
  • Use a cookie scoop for uniform size so they all bake at the same rate
  • Rotate the baking sheets halfway through for even browning

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