While organizing my spice cabinet recently, I stumbled upon a delightful jar filled with Vietnamese cinnamon. That fragrant discovery ignited a craving for something sweet—a longing for warmth and comfort. Enter the star of today’s recipe: Vietnamese Cinnamon Chocolate Chip Cookies with Brown Butter. These luscious cookies promise a perfect blend of chewy and crispy textures, elevated by the warm embrace of cinnamon and the nutty richness of brown butter. Not only are they incredibly satisfying without overwhelming sweetness, but they also make for a perfect treat to share with friends or enjoy during a cozy night in. As you dive into making these cookies, I bet you’ll be surprised at how easy it is to transform ordinary chocolate chip cookies into something extraordinary. Are you ready to take your cookie game to the next level?
Why are these cookies so special?
Unique Flavor Fusion: The addition of Vietnamese cinnamon enhances the classic chocolate chip cookie, offering a delightful warmth that’s hard to resist.
Nutty Richness: Browning the butter brings out a nutty flavor, creating cookies that are simply unforgettable.
Perfect Texture: With a chewy interior and a slightly crispy edge, each bite provides a satisfying experience that makes you crave more.
Quick to Make: Despite their gourmet flavor, these cookies come together easily, making them a go-to for any occasion.
Crowd-Pleasing Treat: Whether for a cozy night in or a gathering, everyone loves these indulgent cookies—a true hit among friends and family.
Feeling adventurous? You can also explore Cinnamon Roll Cheesecake for another delightful dessert option!
Vietnamese Cinnamon Chocolate Chip Cookies Ingredients
• Get ready to bake up some deliciousness!
For the Cookie Base
- All-purpose flour – Provides the essential structure; substitute with a gluten-free flour blend for those avoiding gluten.
- Baking soda – Helps the cookies rise perfectly, making them light and fluffy; no substitutions needed.
- Salt – Enhances the flavors beautifully; consider using sea salt for a gourmet twist.
- Espresso powder – Adds depth and richness; if you don’t have it, very finely ground instant coffee will work.
- Vietnamese cinnamon – This unique spice gives a sweet and spicy flavor burst; regular cinnamon can be a substitute if necessary.
- Unsalted butter – Key for flavor and texture; browning it enhances the nuttiness, making your cookies irresistible. If needed, vegan butter is a great dairy-free option.
- Granulated sugar – Sweetens the cookies and contributes to a delightful crisp texture; no substitutes suggested.
- Dark brown sugar – Increases moisture and adds a hint of molasses; you can substitute it with 100% light brown sugar for a lighter taste.
- Light brown sugar – Complements dark brown sugar, creating a full-bodied sweetness; no substitutes needed.
- Egg – Binds the ingredients together and adds moisture; use a flax egg for a vegan twist.
- Vanilla extract – A must for enhancing flavor; using high-quality extract makes all the difference.
- Dark chocolate chips – Provide rich bursts of chocolatey goodness; for a sweeter treat, feel free to swap them out for milk chocolate chips.
For Baking
- Parchment paper – Use this to line your baking sheets for easy cookie removal.
Get ready to embark on your cookie-baking adventure with these delightful Vietnamese Cinnamon Chocolate Chip Cookies!
Step‑by‑Step Instructions for Vietnamese Cinnamon Chocolate Chip Cookies
Step 1: Brown the Butter
Begin by melting unsalted butter in a medium saucepan over medium heat. Stir frequently, letting it cook until it becomes golden brown and emits a nutty aroma, about 5-7 minutes. Once browned, remove it from heat and allow the butter to cool for about 10 minutes before using, ensuring it’s slightly warm but not hot.
Step 2: Mix the Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. This step is crucial for evenly distributing the leavening agents and spices. Once combined, set the dry mixture aside while you work on the wet ingredients, ensuring a flavorful foundation for your Vietnamese Cinnamon Chocolate Chip Cookies.
Step 3: Combine the Sugars
In the bowl containing the cooled brown butter, add granulated sugar, dark brown sugar, and light brown sugar. Using a whisk or a hand mixer, blend the sugars into the butter until they form a smooth, cohesive mixture. This process will take about 2 minutes, resulting in a glossy appearance that indicates the sugars have started to dissolve.
Step 4: Add Egg and Vanilla
Next, incorporate the room temperature egg and high-quality vanilla extract into the sugar mixture. Stir vigorously until the mixture is smooth and well-combined, taking care to fully integrate the egg. This step brings moisture and depth of flavor to your Vietnamese Cinnamon Chocolate Chip Cookies, creating a luscious batter.
Step 5: Combine Ingredients
Gradually fold the reserved dry mixture into the wet ingredients until just combined, ensuring not to overmix, as this can lead to tough cookies. Once you see a few streaks of flour, gently add in the dark chocolate chips, mixing until they are evenly distributed throughout the dough, ensuring each cookie will be delightfully studded with chocolate.
Step 6: Chill the Cookie Dough
Cover the cookie dough with plastic wrap and place it in the refrigerator to chill for 45 minutes. This resting period allows the butter to solidify and prevents excessive spreading during baking, resulting in perfectly shaped Vietnamese Cinnamon Chocolate Chip Cookies with the ideal texture.
Step 7: Preheat and Prepare
While the dough chills, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper to ensure easy removal of the cookies after baking. This preparation step ensures all your equipment is ready for the fun part—baking your delicious cookies!
Step 8: Scoop and Bake
Retrieve the chilled dough and use a cookie scoop to drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 14-16 minutes or until the edges are lightly browned, and the centers look set but still soft, signaling that the Vietnamese Cinnamon Chocolate Chip Cookies are done.
Step 9: Cool
After baking, allow the cookies to rest on the baking sheet for about 10 minutes, which helps them firm up while still warm. Then, transfer the cookies to a wire rack and let them cool for an additional 10 minutes before serving, making sure they are properly set and ready to delight your taste buds!
How to Store and Freeze Vietnamese Cinnamon Chocolate Chip Cookies
Room Temperature: Store baked cookies in an airtight container at room temperature for up to 3 days to retain their chewy texture and warm flavors.
Fridge: If you want to keep them fresh a bit longer, the cookies can be stored in the fridge for up to a week, but be sure to let them come to room temperature before enjoying.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer to an airtight container for up to 3 months of deliciousness.
Dough Storage: Unbaked cookie dough can also be frozen. Shape it into balls, freeze until solid, then transfer to a bag. Bake directly from frozen, adding a couple of extra minutes to the baking time for your Vietnamese Cinnamon Chocolate Chip Cookies.
Expert Tips for Vietnamese Cinnamon Chocolate Chip Cookies
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Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This helps create a smooth, well-blended dough for your Vietnamese Cinnamon Chocolate Chip Cookies.
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Avoid Overmixing: Mix the dough gently; overmixing can lead to tough cookies due to gluten development. Keep it soft and tender!
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Chill for Best Results: Letting the dough rest in the fridge for 45 minutes helps prevent spreading, ensuring your cookies maintain their shape and texture.
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Uniform Sizing: Use a cookie scoop for consistent sizes, which promotes even baking and a perfect look for your delicious cookies.
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Watch the Bake Time: Keep an eye on your cookies! They should be lightly browned around the edges and soft in the center for the best chewy texture.
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Flavor Variations: Feel free to add nuts or different types of chocolate chips to customize your Vietnamese Cinnamon Chocolate Chip Cookies to your liking!
What to Serve with Vietnamese Cinnamon Chocolate Chip Cookies
Indulging in warm, fragrant cookies creates the perfect moment for pairing delightful flavors that complement each bite.
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A Glass of Milk: Nothing beats the classic combo; milk balances the sweetness and enhances the cookie experience.
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Rich Coffee: The depth of coffee, particularly with hints of mocha, beautifully works with the Vietnamese cinnamon, elevating each taste.
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Ice Cream Scoop: A scoop of vanilla or cinnamon ice cream adds creaminess and contrasts the chewy texture of the cookies splendidly.
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Fresh Berries: Juicy strawberries or raspberries offer a refreshing burst, cutting through the richness with their tartness—a perfect balance!
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Hot Chocolate: Cozy up with a rich mug of hot chocolate, adding a delightful warmth that invites you to savor both treats together.
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Caramel Sauce Drizzle: Drizzle warm caramel over the cookies for an indulgent twist; the sweet notes enhance the chocolate and cinnamon flavors.
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Nutty Trail Mix: A handful of trail mix alongside provides crunch and variety, making for a satisfying contrast to the soft, chewy cookies.
These ideas not only enhance the flavors of your Vietnamese Cinnamon Chocolate Chip Cookies but also create a comforting and inviting atmosphere for sharing with loved ones.
Make Ahead Options
These Vietnamese Cinnamon Chocolate Chip Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance; simply chill it in the refrigerator after mixing. This helps deepen the flavors while preventing the dough from spreading too much during baking. If you want to extend the prep time, you can also freeze the formed cookie dough balls for up to 3 months; just place them in a freezer-friendly bag. When you’re ready to bake, simply place the frozen dough on a baking sheet and bake directly from frozen, adding a couple of extra minutes to the baking time for delightful, fresh cookies at a moment’s notice. Enjoy these delicious treats with less fuss and more time for what matters!
Vietnamese Cinnamon Chocolate Chip Cookies Variations
Feel free to explore these delightful twists on your cookie adventure!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version. Your friends won’t even notice the difference!
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Dairy-Free: Use vegan butter instead of unsalted butter, allowing everyone to indulge without dairy concerns. You’ll still achieve rich, nutty flavors!
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Spicy Kick: Add a pinch of cayenne pepper or chili powder for a surprising heat that beautifully contrasts the sweetness. It’s a daring touch that can elevate your cookies to new heights!
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Nutty Addition: Fold in chopped walnuts or pecans for added crunch and flavor. The texture contrast will make each bite even more satisfying!
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Different Chocolates: Experiment with semi-sweet or white chocolate chips for varied flavors. Each chocolate brings its own unique taste, making it a fun cookie experiment!
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Fragrant Orange Zest: Incorporate some orange zest for a citrusy brightness that beautifully complements the warm spices. It adds a refreshing layer to the cookie experience!
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Fruity Surprise: Mix in dried cranberries or cherries for a touch of tartness. The fruity burst makes these cookies not only delicious but also a bit unique!
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Rich Espresso Boost: Enhance the espresso powder for a more intense coffee flavor that pairs perfectly with the rich chocolate. Coffee lovers will especially appreciate this bold twist!
Don’t forget to enjoy your cookies with a tall glass of vanilla cinnamon milk for the ultimate pairing! If you’re intrigued by other cookie recipes, check out these delicious options: Chocolate Peanut Cookies and 4-Ingredient Chocolate Oat Cookies. Happy baking!
Vietnamese Cinnamon Chocolate Chip Cookies Recipe FAQs
How do I choose the best Vietnamese cinnamon?
Absolutely! When selecting Vietnamese cinnamon, look for a deeper reddish-brown color and a sweet aroma, indicating its richness compared to standard cassia cinnamon. It should be finely ground and free from any clumps. If possible, opt for whole sticks and grind them fresh for an incredible flavor boost in your cookies.
How should I store my baked cookies?
After baking, store your Vietnamese Cinnamon Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can place them in the refrigerator, but allow them to come to room temperature before enjoying for the best texture.
Can I freeze the cookie dough for later baking?
Yes, indeed! To freeze your unbaked Vietnamese Cinnamon Chocolate Chip Cookie dough, scoop it into balls and arrange them on a baking sheet. Freeze for about 1-2 hours until solid, then transfer the dough balls to an airtight container or freezer bag. They can be stored for up to 3 months. Just bake them straight from the freezer, adding an extra minute or two to the baking time.
What should I do if my cookies spread too much during baking?
Very! If your cookies spread excessively, it could be due to melted butter or overly warm dough. Ensure you chill the dough for the recommended 45 minutes before baking, allowing the butter to firm up. Additionally, use room temperature butter instead of melted, as this affects how they hold their shape. If the cookies still spread, consider a slight increase in flour for the next batch to achieve more firmness.
Are these cookies safe for pets with allergies?
While the ingredients in Vietnamese Cinnamon Chocolate Chip Cookies are generally safe for humans, they can pose risks to pets, especially dogs. Ingredients like chocolate and certain sugars can be harmful. Always keep baked goods out of reach from pets and check for known allergens if sharing with others.
How long does the dough last in the fridge before baking?
After preparing the dough for Vietnamese Cinnamon Chocolate Chip Cookies, it can be stored in the refrigerator for up to a week. Just make sure it’s well-covered to prevent drying out. Before baking, let it rest at room temperature for about 10-15 minutes for easier scooping.
Irresistible Vietnamese Cinnamon Chocolate Chip Cookies Recipe
Ingredients
Equipment
Method
- Melt unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty, about 5-7 minutes. Remove from heat and cool slightly.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Set aside.
- In the bowl with cooled brown butter, blend in granulated sugar, dark brown sugar, and light brown sugar until smooth.
- Add the egg and vanilla extract to the sugar mixture, stirring vigorously until smooth.
- Fold the dry mixture into the wet ingredients until just combined, then add the dark chocolate chips.
- Cover the cookie dough with plastic wrap and refrigerate for 45 minutes.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop mounds of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 14-16 minutes until edges are lightly browned.
- Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool for another 10 minutes.
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