Vietnamese Cinnamon Chocolate Chip Cookies (Printable version)

Soft, chewy cookies with aromatic Vietnamese cinnamon and gooey chocolate chips. A unique twist on a classic favorite ready in 27 minutes.

# What You’ll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1 teaspoon salt

04 - 2 teaspoons Vietnamese cinnamon (Saigon cinnamon)

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

10 - 2 cups semisweet chocolate chips

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 until fully incorporated.

05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

06 - Gently 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.

01 -

The cinnamon creates this incredible warmth that lingers long after the last bite
Friends constantly ask what makes these different from regular chocolate chip cookies

02 -

Underbaking slightly is crucial because cookies continue cooking on the hot baking sheet
Chilling the dough for even 30 minutes prevents excessive spreading if your kitchen is warm

03 -

Scoop dough balls ahead of time and keep them in the refrigerator while the oven preheats
A light sprinkle of sea salt on top before baking creates the most incredible sweet and salty contrast