As I wandered through a quaint bakery in Hanoi, the air was filled with an enchanting aroma that seemed to wrap around me like a warm hug. This memory sparked the creation of my Vietnamese Cinnamon Chocolate Chip Cookies, a delightful twist on a classic favorite. These cookies capture the comforting essence of home-baked treats with a unique flavor profile, thanks to the rich depth of brown butter and the aromatic Vietnamese cinnamon. Not only are these cookies incredibly quick to whip up, but their tender, chewy texture makes them a perfect crowd-pleaser for any occasion. So, are you ready to elevate your cookie game with this Asian-inspired delight? Let’s dive in!
Why are these cookies a must-try?
Unique Flavor Profile: The use of Vietnamese cinnamon adds a warm and sweet depth, elevating these cookies beyond any traditional chocolate chip cookie you’ve tasted.
Quick and Easy: With just a few straightforward steps, you’ll have these cookies in the oven in no time, making them perfect for both experienced bakers and beginners.
Perfect Texture: Enjoy a delightful contrast between chewy and crunchy—the exterior is crisp while the inside remains soft and deliciously gooey.
Crowd-Pleaser: Whether for a dinner party or a cozy night in, these cookies are guaranteed to impress family and friends, pairing perfectly with a cup of coffee or your favorite milk.
Versatile Options: Want to mix things up? Try adding white chocolate chips or nuts, or check out my Oatmeal Chocolate Chip recipe for another delicious twist!
Vietnamese Cinnamon Chocolate Chip Cookie Ingredients
Get ready to bake a delightful treat that combines the comfort of classic cookies with a unique twist!
For the Cookie Base
- All-Purpose Flour – Essential for providing the cookie structure.
- Baking Soda – Acts as a leavening agent, ensuring your cookies rise.
- Salt – Enhances sweetness and flavors; sea salt can be used as an alternative.
- Espresso Powder – Deepens the chocolate flavor; can replace with finely ground instant coffee.
- Vietnamese Cinnamon – This unique spice offers a sweeter profile; don’t substitute for authentic taste.
For the Wet Ingredients
- Unsalted Butter – Richness comes from this fat source; try using brown butter for added depth.
- Granulated Sugar – Adds sweetness and texture; coconut sugar is a great less-refined alternative.
- Dark Brown Sugar – Infuses moisture and chewiness; light brown sugar can substitute but with less caramel flavor.
- Light Brown Sugar – Complements dark brown sugar for added sweetness; all dark is an option too.
- Egg – Provides binding; ensure it’s at room temperature for the best mix.
- Vanilla Extract – Enhances flavor; always choose pure vanilla for deeper richness.
For the Chocolate
- Dark Chocolate Chips – The stars of the show, providing rich chocolatey goodness; consider milk chocolate for a sweeter version.
These delectable Vietnamese Cinnamon Chocolate Chip Cookies are just a few ingredients away from being the star of your next gathering!
Step‑by‑Step Instructions for Vietnamese Cinnamon Chocolate Chip Cookies
Step 1: Brown the Butter
In a medium saucepan over medium heat, melt the unsalted butter, stirring continuously. Once melted, reduce the heat to medium-low and cook for an additional 5-7 minutes, watching closely as it turns golden brown and gives off a nutty aroma. Remove from heat and set aside to cool to room temperature.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of espresso powder, and 2 teaspoons of Vietnamese cinnamon. Keep whisking until all the dry ingredients are well combined, ensuring no lumps remain. Set this bowl aside while you prepare the wet ingredients.
Step 3: Combine Wet Ingredients
In the bowl with the cooled brown butter, add ¾ cup of granulated sugar, ½ cup of dark brown sugar, and ½ cup of light brown sugar. Mix until well combined, and then add one room-temperature egg and 2 teaspoons of pure vanilla extract. Stir until the mixture is smooth and creamy, making sure to incorporate all ingredients fully.
Step 4: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; stop once a little flour is still visible. This will ensure your Vietnamese Cinnamon Chocolate Chip Cookies stay tender and chewy, rather than tough and dense.
Step 5: Add Chocolate Chips
Fold in 1 cup of dark chocolate chips evenly into the cookie dough, ensuring that they are distributed throughout. The rich chocolate will complement the unique warmth of the Vietnamese cinnamon, creating a delightful and decadent flavor in every cookie you bake.
Step 6: Chill Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 45 minutes. This chilling step is crucial as it solidifies the butter, preventing the cookies from spreading too thin during baking and enhancing their flavor!
Step 7: Preheat Oven & Prepare Sheets
While the dough chills, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup. This preparation will help your Vietnamese Cinnamon Chocolate Chip Cookies bake evenly and develop a lovely golden color.
Step 8: Scoop & Bake
Using a cookie scoop or a tablespoon, 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 golden brown and the centers look slightly underbaked for a chewy texture.
Step 9: Cool
Once baked, remove the cookies from the oven and allow them to cool on the sheets for about 10 minutes. This resting period will help them set. After that, transfer the cookies to a cooling rack for an additional 10 minutes to cool completely before indulging in your delicious Vietnamese Cinnamon Chocolate Chip Cookies.
Storage Tips for Vietnamese Cinnamon Chocolate Chip Cookies
-
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness. This keeps the chewy texture intact while avoiding them getting stale.
-
Freezer: For longer storage, freeze the dough (before baking) in a well-sealed container for up to one month. Just scoop the dough onto your baking sheet, freeze until solid, then transfer to a zip-top bag for easy baking later.
-
Reheating: If you have leftover baked cookies, reheat in the microwave for about 10 seconds to restore their soft texture, making them taste freshly baked again.
-
Airtight Guidance: Always ensure your storage container is airtight to keep moisture away, as this will help your Vietnamese Cinnamon Chocolate Chip Cookies maintain their delightful flavor and aroma.
What to Serve with Vietnamese Cinnamon Chocolate Chip Cookies
Pair these delightful cookies with a variety of treats that create a perfect balance of flavors and textures for a memorable experience.
-
Creamy Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully with warm cookies, enhancing their chewy texture while cooling down the spices.
-
Freshly Brewed Coffee: The rich taste of coffee complements the chocolate and Vietnamese cinnamon, making each bite feel like an indulgent café experience.
-
Fruity Acai Bowl: The freshness of an acai bowl topped with bananas and granola adds a nutritious contrast, balancing the sweet richness of the cookies.
-
Spiced Chai Latte: Enjoying these cookies with a spiced chai latte brings out the warm cinnamon notes, creating a cozy and aromatic pairing perfect for chilly evenings.
-
Chocolate Milk: For a classic and nostalgic pairing, chocolate milk enhances the chocolate flavor of the cookies, making this a kid-friendly treat everyone will adore.
-
Milk Tea with Tapioca Pearls: The chewy tapioca pearls and sweetened tea provide a fun and refreshing contrast to your cookies, taking dessert to another level.
Indulging in these cookies with any of these pairings transforms a simple treat into a delightful experience that brings warmth and joy to every gathering!
Expert Tips for Vietnamese Cinnamon Chocolate Chip Cookies
-
Ingredient Temperature: Ensure all ingredients are at room temperature to promote better mixing and a tender texture in your Vietnamese Cinnamon Chocolate Chip Cookies.
-
Brown Butter Precision: Keep a close eye on the butter while browning; too much heat can burn it, leading to an unpleasant flavor rather than the nutty richness desired.
-
Avoid Overmixing: Mix the dough until just combined to prevent tough cookies. Overmixing activates gluten, which can result in a denser cookie instead of the perfect chewy texture.
-
Chill for Texture: Don’t skip the chilling step! It solidifies the butter, helping the cookies maintain their shape and preventing excessive spreading during baking.
-
Uniform Sizing: Use a cookie scoop for consistent shapes and even baking, ensuring every Vietnamese Cinnamon Chocolate Chip Cookie bakes perfectly, with no undercooked or overcooked pieces.
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 by following a few simple steps. After mixing your ingredients, wrap the dough tightly in plastic wrap and refrigerate. This chilling not only enhances the flavors but also helps maintain its quality, ensuring your cookies are just as delicious when baked later. When you’re ready to bake, simply scoop the chilled dough onto a baking sheet and follow the original baking instructions. Trust me, your future self will thank you for this fantastic time-saving tip!
Variations & Substitutions
Invite your creativity to shine through as you customize these Vietnamese Cinnamon Chocolate Chip Cookies for a unique twist!
-
Dairy-Free: Substitute the unsalted butter with vegan butter for a deliciously dairy-free version, still keeping all the flavor you love.
-
Nutty Delight: Add ½ cup of chopped walnuts or pecans for a delicious crunch and an extra layer of flavor that pairs beautifully with the cinnamon.
-
Gluten-Free: Use a 1:1 gluten-free baking blend in place of all-purpose flour; just make sure to check the ingredients for any added sweeteners.
-
Spicy Kick: Mix in a pinch of cayenne or paprika to introduce a slight heat, giving your cookies a surprising yet delightful flavor explosion.
-
Choco-Lover: Swap dark chocolate chips for a mixture of semi-sweet or milk chocolate chips if you prefer a sweeter, creamier chocolate experience. The combination of flavors will still pair perfectly with the warm spices.
-
Flavored Options: Explore flavors by adding a teaspoon of almond or hazelnut extract along with the vanilla extract for a creative twist similar to my Chocolate Peanut Butter cookies!
-
White Chocolate Bliss: Replace dark chocolate chips with an equal amount of white chocolate chips for a sweeter, creamier cookie that delights with its contrasting flavor.
-
Cinnamon Roll Twist: For a new take, check out my Cinnamon Roll Protein recipe and infuse your cookie dough with a swirl of cinnamon sugar to mimic that sweet roll experience.
Get ready to bake deliciousness tailored to your taste!
Vietnamese Cinnamon Chocolate Chip Cookies Recipe FAQs
What type of Vietnamese cinnamon should I use for these cookies?
Absolutely, you want to use Saigon cinnamon, often referred to as Vietnamese cinnamon. It has a sweeter and more intense flavor compared to regular cinnamon, bringing a unique warmth to your cookies. Avoid substituting with other types for the best results!
How should I store the cookies after baking?
Keep your Vietnamese Cinnamon Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. This method preserves their chewy texture and freshness. If you want to enjoy them longer, consider freezing the cookie dough to bake fresh cookies whenever the craving hits!
Can I freeze the cookie dough, and if so, how?
Yes, you can freeze the dough! After mixing, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen dough balls into a zip-top bag, where they can be stored for up to one month. When ready to bake, there’s no need to thaw—just add a couple of extra minutes to the baking time!
What if my cookies spread too much while baking?
If your cookies spread excessively, it might be due to the butter being too warm or the dough not being chilled long enough. Always ensure your butter is cooled to room temperature after browning, and do not skip the chilling step; this solidifies the butter, helping maintain cookie shape during baking. If you still encounter spreading issues, try adding a touch more flour next time!
Are these cookies suitable for people with nut allergies?
Yes, these Vietnamese Cinnamon Chocolate Chip Cookies are nut-free as written. However, if you’re concerned about cross-contamination, make sure all ingredients and your baking environment are nut-free as well, especially if you’re using any chocolate or additional mix-ins.
Can I substitute the chocolate chips?
Of course! While dark chocolate chips give a more intense flavor, feel free to use semi-sweet, milk chocolate, or even white chocolate chips for a different sweetness profile. Each alternative will yield a distinct, delightful cookie experience!
Vietnamese Cinnamon Chocolate Chip Cookie Magic at Home
Ingredients
Equipment
Method
- In a medium saucepan over medium heat, melt the unsalted butter, stirring continuously. Reduce heat to medium-low and cook for an additional 5-7 minutes until golden brown. Remove from heat and cool to room temperature.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon until no lumps remain. Set aside.
- In the bowl with cooled brown butter, add the granulated sugar, dark brown sugar, light brown sugar, egg, and vanilla extract. Mix until smooth and creamy.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined.
- Fold in the dark chocolate chips evenly into the cookie dough.
- Cover the mixing bowl 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.
- Using a cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 14-16 minutes until edges are golden brown.
- Allow cookies to cool on sheets for about 10 minutes before transferring to a cooling rack to cool completely.
Leave a Reply