These Vietnamese Cinnamon Chocolate Chip Cookies are a tasty twist on a classic favorite! With chocolate chips and a hint of warm cinnamon, they offer a delightful flavor that’s hard to resist.
Making these cookies is a blast! The cinnamon gives them a cozy touch, and the chocolate chips make everything better. I love enjoying them warm from the oven with a glass of milk. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookies. You can swap it with a gluten-free blend if needed. Just make sure it’s one that’s designed for baking to get similar results!
Vietnamese Cinnamon: This type of cinnamon has a spicier and sweeter flavor compared to regular cinnamon. If it’s hard to find, you could use Ceylon cinnamon instead, though the flavor will be milder.
Butter: Unsalted butter is used here, as it gives you control over the saltiness. You can use coconut oil or a vegan butter substitute for a dairy-free option.
Dark Chocolate Chunks: Dark chocolate adds richness. If you prefer a sweeter touch, semi-sweet chocolate works too, or even milk chocolate for a different experience!
Sea Salt Flakes: This optional sprinkle gives a nice contrast to the sweetness. If you don’t have sea salt flakes, regular salt works, but use it sparingly!
How Do I Make the Cookies Fluffy and Chewy?
The key to getting the right chewy texture is in the creaming process and mixing. Cream the butter and sugars together until light and fluffy; this incorporates air, which helps achieve that soft texture.
- Make sure your butter is at room temperature for easier creaming.
- Don’t overmix once you add the dry ingredients; mix just until you can’t see the flour anymore.
Another tip is to slightly flatten the cookie dough balls before baking. This helps them spread out evenly and create that perfect chewy center! Enjoy baking!
How to Make Vietnamese Cinnamon Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground Vietnamese cinnamon (also known as Saigon cinnamon)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks or chips
For Topping (Optional):
- Pinch of sea salt flakes
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. After baking, allow about 5 minutes for cooling on the sheet before transferring to a rack. In total, you’ll be enjoying fresh cookies in under 40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper. This helps prevent the cookies from sticking and makes clean-up a breeze!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and Vietnamese cinnamon. Make sure it’s mixed well so that the flavors are spread throughout your cookies!
3. Creaming the Butters and Sugars:
In a large bowl, use an electric mixer to cream the softened butter together with the granulated sugar and brown sugar until the mixture is light and fluffy. This step is super important, as it adds air to the mixture, making your cookies soft and delicious!
4. Adding the Wet Ingredients:
Next, beat in the egg and vanilla extract into the butter mixture. Mix until everything is nicely blended together.
5. Combining the Mixtures:
Now, gradually add the dry ingredient mixture to the wet ingredient mixture. Stir just until everything is combined; overmixing can make the cookies tough!
6. Adding the Chocolate:
Fold in the dark chocolate chunks or chips so they’re evenly incorporated throughout the dough. You’ll want those yummy chocolate bits in every bite!
7. Scooping the Cookies:
Use a tablespoon to scoop out balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. For even baking, slightly flatten each ball with the palm of your hand.
8. Optional Topping:
If you’d like, sprinkle a tiny pinch of sea salt flakes on top of each cookie dough ball. This little touch adds a nice flavor contrast!
9. Baking Time:
Pop the baking sheet in the oven and bake for 10-12 minutes. You’re looking for golden brown edges and soft centers—don’t overbake!
10. Cooling the Cookies:
Once they’re done, take the cookies out and let them cool on the baking sheet for about 5 minutes. After that, use a spatula to transfer them to a wire rack to cool completely.
11. Enjoy Your Cookies:
Now, it’s time to enjoy your delicious Vietnamese cinnamon-infused chocolate chip cookies! These are perfect with a cup of tea or coffee. Happy baking!
Can I Substitute Regular Cinnamon for Vietnamese Cinnamon?
Yes, you can use regular cinnamon in place of Vietnamese cinnamon, but the flavor profile will be different. Vietnamese cinnamon is sweeter and spicier, so consider using a bit more if you prefer that flavor!
What if I Don’t Have Dark Chocolate Chips?
No problem! You can substitute dark chocolate chips with semi-sweet or milk chocolate chips, or even use white chocolate for a different twist. Just keep in mind that sweetness levels may vary!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to thaw them at room temperature before enjoying!
Can I Double the Recipe?
Absolutely! You can double the ingredients to make a larger batch. Just ensure you have enough baking sheets and that your oven can handle the extra cookies without crowding them on the sheets!
