Dessert

Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Name: Vietnamese Cinnamon Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 1 cup + 1 tbsp all purpose flour; ½ tsp baking soda; ¼ tsp salt; ½ tsp espresso powder; ½ tsp Vietnamese cinnamon; ½ cup unsalted butter; ¼ cup granulated sugar; ¼ cup dark brown sugar; ¼ cup light brown sugar; 1 egg (room temperature); 1 tsp vanilla extract; ½ cup dark chocolate chips

Bylina Carter February 24, 2026February 24, 2026

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Introduction

These Vietnamese Cinnamon Chocolate Chip Cookies offer a delightful twist on a classic favorite. Infused with warming Vietnamese cinnamon and a hint of espresso, they deliver rich, deep flavors alongside melty dark chocolate chips. Perfect for cozy afternoons or special treats.

The image shows five round chocolate chip cookies placed on a white marbled surface. Each cookie has a golden-brown top with visible dark chocolate chunks spread throughout. One cookie is broken in half, revealing a melted, gooey, dark chocolate center that looks soft and shiny. The cookies have some flakes of sea salt sprinkled on top, adding a texture contrast. The overall texture appears soft and chewy with slightly crispy edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 1 tbsp all purpose flour
½ tsp baking soda

¼ tsp salt
½ tsp espresso powder

½ tsp Vietnamese cinnamon
½ cup unsalted butter

¼ cup granulated sugar
¼ cup dark brown sugar
¼ cup light brown sugar

1 egg (room temperature)
1 tsp vanilla extract
½ cup dark chocolate chips

Instructions

Step 1: Brown the butter. Heat the unsalted butter over medium heat until fully melted. Reduce to medium-low and cook until golden brown with brown bits forming at the bottom. Pour the butter into a large bowl and let cool for 10 minutes to avoid greasy dough.
Step 2: In a separate bowl, combine the flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Mix well and set aside.
Step 3: Once the browned butter has cooled, add the granulated sugar, dark brown sugar, and light brown sugar to the bowl. Stir to combine.

Step 4: Add the room temperature egg to the butter and sugar mixture. Mix until smooth and evenly blended.
Step 5: Stir in the vanilla extract until fully incorporated.
Step 6: Gently fold the dry ingredients into the wet mixture. Stop folding when a bit of flour remains—this prevents overmixing.

Step 7: Add the dark chocolate chips and mix until evenly distributed throughout the dough.
Step 8: Chill the cookie dough in the refrigerator for 45 minutes. This firms the butter, preventing cookies from spreading too much during baking.
Step 9: Preheat the oven to 350°F (177°C).

Step 10: Line two baking sheets with parchment paper.
Step 11: Using a 2-tablespoon cookie scoop, place scoops of dough on the prepared sheets about 2 inches apart.
Step 12: Bake for 14-16 minutes until the edges turn light brown.

Step 13: Let the cookies rest on the baking sheet for 10 minutes, then transfer to a cooling rack for another 10 minutes before serving.

Tips & Variations

For a deeper chocolate flavor, use bittersweet chocolate chips or chunks instead of dark chocolate.
Replace espresso powder with instant coffee granules for a milder coffee note.

Chilling the dough overnight enhances flavor and texture even more.
Add chopped toasted nuts like pecans or walnuts for crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a preheated oven at 300°F (150°C) for 5 minutes for a freshly baked taste.