Vietnamese Cinnamon Chocolate Chip Cookies (Printable Version)

Soft, chewy cookies with aromatic Vietnamese cinnamon and chocolate chips. An easy 27-minute treat.

# 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 oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, salt, and Vietnamese cinnamon in a medium bowl. Set aside.

03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.

04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.

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

06 - Gently fold in chocolate chips until evenly distributed throughout the dough.

07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing approximately 2 inches apart.

08 - Bake for 10-12 minutes until edges are golden brown but centers remain slightly soft.

09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The deeper more complex flavor of Vietnamese cinnamon creates this sophisticated warmth that regular cinnamon just can't match
These cookies stay perfectly soft and chewy for days thanks to the magic of brown sugar

02 -

Underbaking by just a minute is the difference between good cookies and extraordinary ones that stay chewy for days
Room temperature ingredients are non negotiable because cold butter creates weird texture issues

03 -

Let the dough rest in the refrigerator for 24 hours if you have time because this develops deeper flavor
Rotate the baking sheet halfway through baking so every cookie bakes evenly