Description
These Vietnamese Cinnamon Chocolate Chip Cookies are a delightful twist on the classic treat, incorporating warm Vietnamese cinnamon and a hint of espresso for depth of flavor. Browned butter lends a rich, nutty undertone while dark chocolate chips provide the perfect sweet bite. With a tender, chewy texture and subtle spice, these cookies are perfect for a cozy snack or special dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup + 1 tbsp all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp espresso powder
- ½ tsp Vietnamese cinnamon
Wet Ingredients
- 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
Add-ins
- ½ cup dark chocolate chips
Instructions
- Brown the Butter: Heat the unsalted butter over medium heat until it fully melts. Reduce to medium-low and cook until the butter turns golden brown and browned bits form at the bottom of the pan. Remove from heat and pour the browned butter into a large mixing bowl. Let it cool for 10 minutes to avoid greasy dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, espresso powder, and Vietnamese cinnamon. Set aside.
- Mix Sugars with Butter: Once the browned butter has cooled, add granulated sugar, dark brown sugar, and light brown sugar to the bowl. Combine thoroughly.
- Add Egg: Incorporate the room temperature egg into the sugar and butter mixture, mixing until a smooth, brown-textured batter forms.
- Add Vanilla Extract: Mix in the vanilla extract until evenly distributed.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the wet mixture, stopping when a small amount of flour remains visible to avoid overmixing.
- Mix in Chocolate Chips: Add the dark chocolate chips and gently fold until just incorporated.
- Chill Dough: Refrigerate the cookie dough for 45 minutes to allow the butter to firm up. This step prevents the cookies from spreading too much while baking.
- Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a 2-tablespoon cookie scoop, place dollops of cookie dough on the prepared sheets, ensuring at least 2 inches of space between each cookie for spreading.
- Bake Cookies: Bake the cookies for 14-16 minutes until the edges turn light brown.
- Cool Cookies: Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack to cool another 10 minutes before serving.
Notes
- Letting the browned butter cool properly prevents greasy dough and improves texture.
- Chilling the dough is crucial for thick, chewy cookies; do not skip this step.
- Use room temperature egg so it incorporates evenly.
- If you prefer softer cookies, reduce baking time slightly.
- Espresso powder enhances chocolate flavor but can be omitted if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Keywords: Vietnamese cinnamon, chocolate chip cookies, browned butter cookies, espresso chocolate cookies, homemade cookies, baking recipe
