Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Name: Vietnamese Cinnamon Chocolate Chip Cookies
Prep time: 1 h 15 min
Cook time: 14 min
Total time: 1 h 30 min
Cuisine: Vietnamese Fusion
Ingredients: – 1 cup + 1 tablespoon all purpose flour; – 1/2 teaspoon baking soda; – 1/4 teaspoon salt; – 1/2 teaspoon espresso powder; – 1/2 teaspoon Vietnamese cinnamon; – 1/2 cup unsalted butter, browned; – 1/4 cup granulated sugar; – 1/4 cup dark brown sugar; – 1/4 cup light brown sugar; – 1 large egg, room temperature; – 1 teaspoon vanilla extract; – 1/2 cup dark chocolate chips

By:

Thyme Louise

Published:

April 9, 2026

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Why You’ll Love This Vietnamese Cinnamon Chocolate Chip Cookies Recipe

If you like a classic chocolate chip cookie with a little more personality, this Vietnamese Cinnamon Chocolate Chip Cookies recipe is going to hit the spot. The browned butter, warm cinnamon, and dark chocolate create a cookie that feels familiar but tastes just a little more special. It is the kind of bake that works for busy weeknights, weekend cravings, or a homemade gift that actually feels thoughtful.

Easy to make: This recipe uses simple pantry staples and straightforward steps, so even new bakers can handle it with confidence. You brown the butter, mix, chill, scoop, and bake. That is about it.
Rich flavor: Browning the butter gives a nutty, toffee-like base, while Vietnamese cinnamon adds a bold, spicy warmth that pairs beautifully with dark chocolate chips. If you want to read more about cinnamon’s benefits, this guide to cinnamon’s proven benefits is a helpful place to start.
Great for sharing: The recipe makes 10 cookies, which is just enough for a small family treat, a lunchbox snack, or a sweet dessert after dinner. They also pack well for parties and potlucks.
Flexible: You can swap ingredients for different diets or adjust the mix-ins to suit your taste. That makes these Vietnamese Cinnamon Chocolate Chip Cookies easy to adapt for different homes and baking styles.

These cookies taste like a classic chocolate chip cookie that got a warm, cozy upgrade from the browned butter and cinnamon.

They also pair well with coffee, tea, or a cold glass of milk. If you enjoy simple homemade bakes like the ones on these soft blueberry muffins, this cookie recipe will fit right into your rotation.

Essential Ingredients for Vietnamese Cinnamon Chocolate Chip Cookies

Every ingredient in these Vietnamese Cinnamon Chocolate Chip Cookies plays a clear role. The browned butter brings depth, the sugars create sweetness and chew, and the espresso powder makes the chocolate taste even richer. Below is the full ingredient list with exact measurements, so you can prep everything before you start.

1 cup + 1 tablespoon all purpose flour – gives the cookies structure without making them heavy.
1/2 teaspoon baking soda – helps the cookies spread and bake with a soft center.
1/4 teaspoon salt – balances sweetness and sharpens the chocolate flavor.
1/2 teaspoon espresso powder – adds a deeper cocoa note without making the cookies taste like coffee.
1/2 teaspoon Vietnamese cinnamon – brings bold warmth and a little spice.
1/2 cup unsalted butter, browned – creates nutty flavor and a richer cookie base.
1/4 cup granulated sugar – helps with spread and gives a light crisp edge.
1/4 cup dark brown sugar – adds molasses flavor and extra chew.
1/4 cup light brown sugar – keeps the cookie soft and balanced.
1 large egg, room temperature – binds the dough and helps with texture.
1 teaspoon vanilla extract – rounds out the flavor and supports the cinnamon.
1/2 cup dark chocolate chips – bring rich chocolate pockets in every bite.

Special Dietary Options

Vegan: Use plant-based butter, a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and dairy-free dark chocolate chips.
Gluten-free: Swap the all purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum.
Low-calorie: Use a sugar substitute designed for baking and choose smaller chocolate chips, but expect a slight change in texture.

Ingredient	Purpose in the cookie
Browned butter	Adds nutty, caramel-like flavor
Vietnamese cinnamon	Brings warm spice and depth
Dark chocolate chips	Provide rich chocolate bursts
Brown sugars	Create chewiness and moisture

How to Prepare the Perfect Vietnamese Cinnamon Chocolate Chip Cookies: Step-by-Step Guide

This recipe comes together smoothly when you follow the steps in order. The dough needs a short chill, but the active work is simple and beginner-friendly. If you have made quick bakes like this croissant bread recipe, you will already be comfortable with a dough that rewards a little patience.

First Step: Brown the butter

Start by browning 1/2 cup unsalted butter in a light-colored pan over medium heat. Stir it often as it melts, foams, and turns golden brown. You will notice a nutty smell and small browned bits at the bottom, which is exactly what you want. This step gives the Vietnamese Cinnamon Chocolate Chip Cookies a deep, toasty flavor that regular butter cannot match.

Once the butter is browned, remove it from the heat and let it cool for about 10 minutes. This cooling step matters because hot butter can scramble the egg and make the dough too loose. If you have time, letting it cool closer to room temperature is even better.

Second Step: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Mixing these ingredients first helps spread the cinnamon and leavening evenly through the dough. That way, every cookie gets the same flavor and texture.

This is also a good time to check for lumps in the brown sugar later, especially if your kitchen is humid. A quick whisk now saves you from uneven spots in the finished cookies.

Third Step: Add the sugars to the butter

After the butter has cooled for 10 minutes, add the granulated sugar, dark brown sugar, and light brown sugar to the bowl. Stir until the mixture looks smooth and glossy. The mix of dark and light brown sugar gives the cookies the right balance of moisture, sweetness, and color.

Using both brown sugars helps create a cookie that is chewy in the center and lightly crisp at the edges.

This blend matters even more in Vietnamese Cinnamon Chocolate Chip Cookies because the cinnamon and espresso powder need a sweet base that is not too flat or one-note.

Fourth Step: Add the egg and vanilla

Add the room temperature egg and mix until the dough looks smooth and creamy. Then stir in the vanilla extract. Room temperature ingredients mix better, which gives you a more even dough and helps the cookies bake consistently.

If your egg is cold, place it in a bowl of warm water for 5 to 10 minutes. That small trick helps bring it up to temperature fast. For more cozy breakfast and baking ideas, you might also like this hearty hashbrown egg casserole for a savory brunch table.

Fifth Step: Fold in the dry ingredients

Gently fold the dry mixture into the wet ingredients. Stop mixing as soon as the flour disappears. Overmixing can make the cookies tough, and nobody wants that. The dough should look soft and slightly thick, not dry or stiff.

This is the moment where patience pays off. A light hand keeps the cookies tender and lets the Vietnamese cinnamon shine without getting buried under a dense texture.

Sixth Step: Add the chocolate chips and chill the dough

Stir in the dark chocolate chips until they are evenly distributed. Then refrigerate the dough for 45 minutes. Chilling helps the butter firm up, which keeps the cookies from spreading too fast in the oven. It also lets the cinnamon flavor settle into the dough.

If you are baking ahead for a party or weekend treat, this chill time is one of the most helpful parts of the recipe. You can even shape the dough first, then chill the scoops for easier baking later.

Seventh Step: Scoop and bake

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper, then scoop the dough onto the sheets with about 2 inches between each cookie. A cookie scoop helps keep the cookies round and even, which means they bake more evenly too.

Bake for 14 to 16 minutes, or until the edges look light brown. The centers may still look a little soft, and that is fine. They will finish setting as they cool on the pan.

Final Step: Cool before serving

Let the cookies rest on the baking sheet for 10 minutes. After that, move them to a rack and let them cool for another 10 minutes. This two-stage cooling keeps them from breaking apart while they are still soft. It also helps the centers stay chewy instead of overbaking.

Once cooled, these cookies are ready to enjoy with coffee, tea, or a glass of milk. If you love simple sweet recipes with cozy flavor, they are a great addition to your regular baking list.

Dietary Substitutions to Customize Your Vietnamese Cinnamon Chocolate Chip Cookies

Protein and Main Component Alternatives

These cookies are already easy to adapt if you need to work around ingredient limits or preferences. Since the recipe depends on butter, egg, and flour for structure, the best substitutions are the ones that keep the dough close to the original texture.

Butter swap: Use vegan butter sticks for a dairy-free version. Pick one that behaves like real butter when baked.
Egg swap: A flax egg works well if you want a vegan batch. It will make the cookies a little softer and slightly denser.
Flour swap: A 1:1 gluten-free flour blend is the easiest substitute if you need to skip wheat flour.

Vegetable, Sauce, and Seasoning Modifications

Even though these are sweet cookies, you still have room to adjust the flavor profile. You can make them a little more mellow, more chocolate-forward, or more spice-heavy depending on who you are baking for.

More cinnamon: If you like a bolder spice note, increase the cinnamon slightly, but do not go too far or it can overpower the chocolate.
No espresso powder: You can leave it out if needed, though the chocolate flavor will be less deep.
Chocolate swap: Use chopped dark chocolate or semi-sweet chips if you want bigger melty pockets.

For another comforting recipe with easy swaps, take a look at this breakfast banana split recipe, which is also fun to adjust based on what you have at home.

Mastering Vietnamese Cinnamon Chocolate Chip Cookies: Advanced Tips and Variations

Once you have made these cookies once, it is easy to start fine-tuning them. A few small changes can shift the texture from soft and chewy to slightly crisp, or make the cinnamon note stronger and more noticeable. Here are a few practical ideas that fit right into home baking.

Pro cooking techniques

Use a light-colored skillet when browning the butter so you can see the color change clearly.
Weigh the flour if you want the most consistent results, especially if your measuring cups tend to pack flour too tightly.
Use a cookie scoop so each cookie bakes at the same rate.
Let the cookies cool fully before storing so trapped steam does not soften the edges too much.

Flavor variations

You can adjust the base recipe in simple ways without losing the spirit of the original. Try adding chopped walnuts for crunch, or swap some of the dark chocolate chips for chunks if you want larger melty pockets. A pinch of flaky salt on top before baking can also make the sweetness pop a little more.

If you enjoy holiday-style baking, a tiny bit of orange zest can bring a bright note that plays nicely with Vietnamese cinnamon. For a deeper chocolate flavor, use a darker chocolate chip with a higher cocoa percentage.

Presentation tips

For a bakery-style look, press a few extra chocolate chips onto the tops of the dough balls before baking. That gives the finished cookies a prettier surface and makes the chocolate more visible. Once cooled, stack them on a small plate or tuck them into a lined tin for gifting.

If you are serving them for a party, pair them with other easy treats so guests can graze. Sweet bakes and simple snacks work well together, especially when you want a relaxed spread.

Make-ahead options

The dough can be chilled ahead of time, which makes this recipe perfect for busy parents, students, and working professionals. You can also scoop the dough first and freeze the portions on a tray. Once frozen, move them to a bag and bake them later straight from the freezer with a few extra minutes added to the bake time.

Make the dough ahead, chill it well, and bake when you are ready. That is the easiest way to get fresh cookies without rushing.

How to Store Vietnamese Cinnamon Chocolate Chip Cookies: Best Practices

Good storage keeps these cookies soft and flavorful for longer. Since they contain browned butter and brown sugar, they stay pleasantly chewy if you keep them sealed properly.

Refrigeration

Store cooled cookies in an airtight container in the refrigerator for short-term keeping. They should stay fresh for several days. If you prefer a softer bite, let them sit at room temperature for a few minutes before eating.

Freezing

You can freeze baked cookies for longer storage. Place them in a single layer until firm, then move them to a freezer-safe bag or container. The dough also freezes well if you want to prep ahead. Just thaw it in the refrigerator before baking.

Reheating

To warm a cookie, let it sit at room temperature or give it a very short time in the microwave. A few seconds is usually enough. Too much heat can make the chocolate overly soft and dry out the edges.

Meal prep considerations

If you bake in batches, cool the cookies fully before sealing them. That keeps condensation from making them soggy. These cookies are a nice make-ahead treat for lunchboxes, dessert trays, and casual gatherings. If you like easy meal prep recipes, you might also enjoy these chocolate banana overnight oats for a grab-and-go breakfast option.

Nutrition Facts for Vietnamese Cinnamon Chocolate Chip Cookies

Here is the nutritional breakdown for one cookie, based on a total yield of 10 cookies. Keep in mind that values may vary a little depending on the exact brands you use.

Nutrition	Per Cookie
Calories	199
Carbohydrates	21g
Protein	1g
Fat	12g
Saturated Fat	9g
Polyunsaturated Fat	1g
Monounsaturated Fat	3g
Trans Fat	1g
Cholesterol	41mg
Sodium	133mg
Potassium	83mg
Fiber	1g
Sugar	19g
Vitamin A	309IU
Vitamin C	1mg
Calcium	43mg
Iron	1mg

FAQs: Frequently Asked Questions About Vietnamese Cinnamon Chocolate Chip Cookies

What is Vietnamese cinnamon and why use it in chocolate chip cookies?

Vietnamese cinnamon, also called Saigon cinnamon, comes from Cassia trees in Vietnam and packs a bold, spicy flavor with high oil content—up to 7% compared to 1-2% in other types. In chocolate chip cookies, it cuts through the sweetness of chocolate and brown sugar, adding warm, earthy notes that make each bite more complex. Use 1-2 teaspoons per batch for that signature kick without overpowering. Source high-quality ground Vietnamese cinnamon from spice shops or online for freshness. It’s shelf-stable for up to 2 years but grind sticks fresh for max potency. This simple swap transforms basic cookies into standout treats—perfect for holiday baking or gifting.

Why brown the butter for Vietnamese cinnamon chocolate chip cookies?

Browning butter creates nutty, caramelized flavors from milk solids that elevate the cookies’ taste, pairing perfectly with Vietnamese cinnamon’s spice. Start with 1 cup unsalted butter in a light-colored pan over medium heat. Stir occasionally until it foams, smells nutty, and shows golden-brown bits (about 5-8 minutes). Strain if needed, then cool to room temperature (30-45 minutes) before mixing. Hot butter makes greasy dough that spreads too much. This step adds depth without extra ingredients—your cookies will have toffee-like edges and chewy centers. Pro tip: Save browned butter bits for double flavor.

Should I use both light and dark brown sugar in cinnamon chocolate chip cookies?

Yes, a 1:1 mix of light and dark brown sugar (½ cup each) balances moisture, sweetness, and color in Vietnamese cinnamon chocolate chip cookies. Dark brown sugar adds deep molasses notes and that appealing golden hue, while light keeps it from getting too wet or cloyingly sweet. All light yields pale cookies; all dark makes dough sticky and overly rich. Pack sugars firmly when measuring for consistency. This combo ensures even spreading, chewy texture, and a flavor that complements the cinnamon’s intensity. Test bake one cookie first to adjust if your brands vary in humidity.

How long should I chill Vietnamese cinnamon chocolate chip cookie dough?

Chill the dough for at least 24 hours (up to 72) in the fridge, covered tightly. This solidifies the brown butter, preventing quick melting in the oven for thicker, chewier cookies instead of flat pancakes. It also lets flavors meld—like the Vietnamese cinnamon infusing the dough—like a marinade. Portion into balls first for easier handling. If short on time, chill 2-4 hours minimum, but overnight yields best results. Dough keeps 3 days refrigerated or freeze up to 3 months (thaw before baking). Bake at 350°F for 12-14 minutes until edges are golden but centers soft.

How do I get round chocolate chip cookies and why cool them after baking?

Use a 2-tablespoon cookie scoop: fill, press dough firmly with your palm, and level the top for uniform rounds that hold shape. This ensures even baking and pretty edges. After baking, cool cookies on the sheet for 10-15 minutes—they finish cooking from residual heat, firming centers without overbaking. Transfer to a rack after. Skipping this leads to crumbly, underdone middles. For storage, cool fully, then keep in an airtight container up to 5 days at room temp or freeze baked cookies 2 months. Resist eating hot—they taste better at room temp with full flavor bloom.