Vietnamese Cinnamon Chocolate Chip Cookies (Printable)

Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips. A unique twist on a classic favorite 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 Prepare:

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.
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 packs twice the flavor intensity of regular cinnamon, making these cookies taste like they came from a boutique bakery
  • The edges turn perfectly crisp while centers stay soft and chewy for days, thanks to that ideal butter-to-sugar ratio I discovered after dozens of batches
02 -
  • I once skipped chilling the dough and they spread into thin, crispy pancakes—the flavor was still there, but the texture was all wrong
  • Vietnamese cinnamon is stronger than you think, and I've learned the hard way that doubling it makes cookies taste almost medicinal
03 -
  • Room temperature ingredients incorporate better, so set out butter and eggs 30 minutes before baking
  • Use a cookie scoop for uniform cookies that bake evenly—my batches went from inconsistent to perfect once I invested in one

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