Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Why You’ll Love These Vietnamese Cinnamon Chocolate Chip Cookies

If you are craving Vietnamese Cinnamon Chocolate Chip Cookies that taste cozy, bold, and just a little fancy, this recipe is for you. It brings together warm Vietnamese cinnamon, brown butter, and melty dark chocolate chips in a cookie that feels classic and special at the same time. I love recipes like this because they look simple on the outside, but the flavor is seriously next level.

• Easy to make: This Vietnamese Cinnamon Chocolate Chip Cookies Recipe uses basic pantry staples and a simple mixing process. The dough only needs 45 minutes to chill, and the cookies bake in just 14 to 16 minutes.
• Big flavor in every bite: Brown butter adds a rich, nutty note, while Vietnamese cinnamon gives the cookies a deeper spice than standard cinnamon. The mix of granulated sugar, dark brown sugar, and light brown sugar creates a balanced sweetness with a soft, chewy center.
• Great for many situations: These cookies work well for after-school snacks, bake sales, holiday trays, lunchbox treats, or a quick dessert for guests. They are also easy to portion and share.
• Comforting and satisfying: At 199 calories per cookie, they bring a sweet treat that still feels portion-friendly. The chocolate, cinnamon, and butter combo makes each cookie feel like a little reward.

In my opinion, these cookies turned out super chewy and flavorful just like I hoped, and I’m excited for you to try them too!

If you enjoy cozy bakes, you may also love my homemade cinnamon bread recipe for another warm-spiced treat. For a quick look at why cinnamon is so loved in baking and everyday cooking, this Healthline cinnamon guide is worth a read.

Essential Ingredients for Vietnamese Cinnamon Chocolate Chip Cookies

Every ingredient in these cookies has a job to do. The flour gives structure, the browned butter adds depth, and the combination of sugars brings chewiness and color. Here is the full ingredient list exactly as needed for the recipe.

Main Ingredients

• 1 cup plus 1 tablespoon all-purpose flour – Gives the cookies their structure and soft bite.
• 1/2 teaspoon baking soda – Helps the cookies spread and rise just enough.
• 1/4 teaspoon salt – Balances the sweetness and sharpens the chocolate flavor.
• 1/2 teaspoon espresso powder – Brings out the richness in the chocolate without making the cookies taste like coffee.
• 1/2 teaspoon Vietnamese cinnamon – Adds bold, warm spice with a stronger flavor than regular cinnamon.
• 1/2 cup unsalted butter – Browned for a nutty flavor and chewy texture.
• 1/4 cup granulated sugar – Helps with crisp edges and sweetness.
• 1/4 cup dark brown sugar – Adds moisture, deeper caramel notes, and extra chew.
• 1/4 cup light brown sugar – Brings mellow sweetness and helps keep the cookies soft.
• 1 large egg at room temperature – Binds the dough and helps create a smooth texture.
• 1 teaspoon vanilla extract – Adds warmth and rounds out the flavor.
• 1/2 cup dark chocolate chips – Gives rich chocolate pockets in every bite.

Special Dietary Options

• Vegan: Use plant-based butter and a flax egg instead of the egg. The texture will be a little different, but still very tasty.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. If the blend is not built for baking, the cookies may spread differently.
• Low-calorie: Use a lower-sugar chocolate chip and slightly reduce the sugar, but keep in mind the texture may change.

If you like cinnamon-forward baking, you might also enjoy these apple oat muffins for another cozy flavor pairing.

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

These cookies are easy enough for busy weeknights, but the flavor feels special enough for weekend baking too. The key is to follow the steps in order, especially when it comes to browning the butter and chilling the dough. That rest time matters because it helps the butter firm up again and gives the flavors time to settle together.

Step 1: Brown the butter

Start by placing the 1/2 cup unsalted butter in a light-colored pan over medium heat. Stir often as it melts, foams, and slowly turns golden with little brown bits at the bottom. This usually takes a few minutes, and the nutty smell will tell you it is ready.

Once the butter is browned, pour it into a mixing bowl and let it cool for 10 minutes. This matters because hot butter can make the dough greasy and can also affect how the egg mixes in. Room temperature ingredients mix better, so this cooling step helps a lot.

Step 2: Mix the dry ingredients

While the butter cools, grab a separate bowl and combine the 1 cup plus 1 tablespoon all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon espresso powder, and 1/2 teaspoon Vietnamese cinnamon. Stir them together well so the spice and leavening distribute evenly through the dough.

This step is simple, but it helps prevent little pockets of baking soda or cinnamon in the finished cookies. If you want that warm spice to shine in every bite, do not rush this part. A quick whisk is all you need.

Step 3: Build the cookie base

Add the 1/4 cup granulated sugar, 1/4 cup dark brown sugar, and 1/4 cup light brown sugar to the cooled browned butter. Mix until the sugars blend in and the mixture looks smooth. The combo of dark and light brown sugar gives these cookies a balanced sweetness and a lovely chewy texture.

Next, add the 1 large egg at room temperature and mix until the dough looks smooth again. Then stir in the 1 teaspoon vanilla extract. At this stage, the dough should smell amazing already, with buttery caramel notes and a hint of cinnamon.

Step 4: Add the dry ingredients

Fold the dry mixture into the wet mixture slowly. Stop mixing as soon as you no longer see dry flour. Overmixing can make the cookies tough, and nobody wants that. A soft dough gives you a softer cookie.

If you are baking for a crowd and want evenly shaped cookies, this is a great time to use a cookie scoop. It keeps every cookie close in size, which helps them bake evenly. That makes things easier whether you are baking for family, friends, or a bake sale.

Step 5: Stir in the chocolate chips and chill

Gently stir in the 1/2 cup dark chocolate chips. Try not to break them up too much. You want those chocolate pockets to stay distinct so every bite feels rich and satisfying.

Once the chips are mixed in, cover the dough and refrigerate it for 45 minutes. This rest time solidifies the butter, helps the dough hold its shape, and deepens the flavor. It is one of the easiest ways to get better cookies with almost no extra effort.

Step 6: Bake the cookies

When the dough has chilled, preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Scoop the dough onto the sheets, leaving about 2 inches between cookies so they have room to spread. Bake for 14 to 16 minutes, or until the edges are light brown.

The centers may look a little soft when you pull them out, and that is exactly what you want. They will keep setting as they cool. If you like softer cookies, pull them on the earlier side. If you want a little more browning, let them go closer to 16 minutes.

Step 7: Cool and serve

Let the cookies cool on the baking sheet for 10 minutes. Then move them to a rack and let them cool for another 10 minutes. This helps them finish setting without falling apart. It also keeps the bottoms from getting too dark.

Pro tip: cooling on the baking sheet first is not optional here. That short wait helps the cookies hold their shape and gives you a better chewy center.

For another fun baked treat to serve alongside these cookies, try my almond croissant bites. If you want a trusted chocolate chip cookie reference for comparison, this classic chocolate chip cookie guide is a helpful read.

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Dietary Substitutions to Customize Your Vietnamese Cinnamon Chocolate Chip Cookies

Protein and Main Component Alternatives

If you need to change the recipe for allergies, preferences, or what is already in your pantry, there are a few simple swaps you can try. The texture may shift a little, but you can still keep the warm cinnamon and chocolate flavor front and center.

• Egg-free: Replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit for a few minutes before using.
• Dairy-free: Use a plant-based butter that works well for baking. Keep the dough chilled so the cookies do not spread too much.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Choose one that includes xanthan gum if possible for better structure.

Vegetable, Sauce, and Seasoning Modifications

These cookies do not use vegetables or sauce, but you can still adjust the seasoning and flavor profile in smart ways. If you want a slightly softer cinnamon note, cut the Vietnamese cinnamon back a little. If you want more depth, keep the spice level as written and add a pinch of extra espresso powder.

• More spice: Add a tiny pinch more Vietnamese cinnamon if you love bold flavor.
• Less sweetness: Use slightly less granulated sugar and keep the brown sugar amounts the same for chewiness.
• Different chocolate: Swap the dark chocolate chips for semisweet chips or chopped chocolate.
• Nutty version: Add chopped pecans or walnuts for crunch, especially for holiday trays.

If you are baking for brunch or a cozy dessert spread, these swaps make the cookies fit more situations without losing their personality. That is part of what makes Vietnamese Cinnamon Chocolate Chip Cookies so fun to bake and share.

Mastering Vietnamese Cinnamon Chocolate Chip Cookies: Advanced Tips and Variations

Once you have made this Vietnamese Cinnamon Chocolate Chip Cookies Recipe once or twice, you can start playing with tiny changes that make the cookies feel even more like your own. Small adjustments can change the chew, the spice level, and the overall look.

Pro cooking techniques

Browning the butter is the big flavor move here, so do not skip it. A light-colored pan makes it easier to see when the butter turns golden. Also, use room temperature egg and let the butter cool before mixing, because that creates a smoother dough.

If your kitchen is warm, chill the dough a little longer than 45 minutes. That extra chill can help the cookies bake up thicker. And if you like more uniform results, scoop the dough before chilling so the portions are ready to bake as soon as the dough firms up.

Flavor variations

You can add chopped pecans for crunch, a pinch of flaky salt on top for contrast, or a little extra espresso powder for a deeper chocolate note. If you love bold spice, keep the Vietnamese cinnamon as written. If you want something a touch softer, use a little less.

These cookies also pair nicely with a glass of cold milk, coffee, or tea. For a sweet brunch table, they sit well next to muffins, loaf cakes, or fruit bakes. The flavor is rich enough to stand alone but flexible enough to mix into many dessert spreads.

Presentation tips

For a pretty finish, place a few extra chocolate chips on top of each dough ball before baking. That makes the cookies look bakery-style. You can also sprinkle a tiny pinch of cinnamon sugar over the tops before they go into the oven.

Make-ahead options

The dough can be chilled ahead of time, which is a big win for busy parents, students, and working professionals. You can even scoop the dough balls first and chill them on a tray. Once firm, move them to a container and bake later when you need fresh cookies fast. This makes the recipe great for holidays, guests, and last-minute cravings.

How to Store Vietnamese Cinnamon Chocolate Chip Cookies: Best Practices

These cookies store well, which makes them a smart choice for meal prep, sharing, or keeping a few treats ready during the week. Let them cool fully before storing so the texture stays right.

Refrigeration

Keep baked cookies in an airtight container at room temperature for up to 4 to 5 days. If you want to refrigerate them, use a sealed container and let them come back to room temperature before serving. That helps the butter soften again and keeps the texture pleasant.

Freezing

You can freeze the dough or the baked cookies. For dough, scoop it into balls first, then freeze on a tray until firm. Move the frozen dough balls to a freezer bag and bake from frozen, adding a minute or two to the bake time. For baked cookies, wrap them tightly and freeze for up to 2 months.

Reheating

To warm baked cookies, microwave them for about 8 to 10 seconds. This brings back the soft center and makes the chocolate melty again. If reheating several cookies, place them in a low oven for a few minutes until just warm.

Meal prep considerations

If you are baking ahead for events, lunchboxes, or a weekend treat table, the dough is the best thing to prep early. It is easier to portion and bake later, and the flavor usually gets even better after resting. That makes these cookies a great make-ahead dessert for busy schedules.

Nutrition and Recipe Snapshot

Full nutritional information per 1 cookie: 199 calories, 21 grams carbohydrates, 1 gram protein, 12 grams fat, 9 grams saturated fat, 1 gram polyunsaturated fat, 3 grams monounsaturated fat, 1 gram trans fat, 41 milligrams cholesterol, 133 milligrams sodium, 83 milligrams potassium, 1 gram fiber, 19 grams sugar, 309 IU vitamin A, 1 milligram vitamin C, 43 milligrams calcium, and 1 milligram iron.

These cookies are a solid pick when you want something sweet, cozy, and satisfying without a giant batch sitting around the house.

FAQs: Frequently Asked Questions About Vietnamese Cinnamon Chocolate Chip Cookies

Vietnamese Cinnamon Chocolate Chip Cookies

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🍪 Indulge in chewy Vietnamese Cinnamon Chocolate Chip Cookies with browned butter’s nutty depth and exotic spice for an irresistible flavor upgrade.
☕ These soft-baked delights pair perfectly with coffee, featuring espresso hints and warm cinnamon—easy to make with make-ahead dough chilling.

• Total Time: 1 hour 20 minutes
• Yield: 10 cookies

Ingredients

– 1 cup plus 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

– 1/4 cup granulated sugar

– 1/4 cup dark brown sugar

– 1/4 cup light brown sugar

– 1 large egg at room temperature

– 1 teaspoon vanilla extract

– 1/2 cup dark chocolate chips

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Instructions

1-Step 1: Brown the butter Start by placing the 1/2 cup unsalted butter in a light-colored pan over medium heat. Stir often as it melts, foams, and slowly turns golden with little brown bits at the bottom. This usually takes a few minutes, and the nutty smell will tell you it is ready. Once the butter is browned, pour it into a mixing bowl and let it cool for 10 minutes. This matters because hot butter can make the dough greasy and can also affect how the egg mixes in. Room temperature ingredients mix better, so this cooling step helps a lot.

2-Step 2: Mix the dry ingredients While the butter cools, grab a separate bowl and combine the 1 cup plus 1 tablespoon all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon espresso powder, and 1/2 teaspoon Vietnamese cinnamon. Stir them together well so the spice and leavening distribute evenly through the dough. This step is simple, but it helps prevent little pockets of baking soda or cinnamon in the finished cookies. If you want that warm spice to shine in every bite, do not rush this part. A quick whisk is all you need.

3-Step 3: Build the cookie base Add the 1/4 cup granulated sugar, 1/4 cup dark brown sugar, and 1/4 cup light brown sugar to the cooled browned butter. Mix until the sugars blend in and the mixture looks smooth. The combo of dark and light brown sugar gives these cookies a balanced sweetness and a lovely chewy texture. Next, add the 1 large egg at room temperature and mix until the dough looks smooth again. Then stir in the 1 teaspoon vanilla extract. At this stage, the dough should smell amazing already, with buttery caramel notes and a hint of cinnamon.

4-Step 4: Add the dry ingredients Fold the dry mixture into the wet mixture slowly. Stop mixing as soon as you no longer see dry flour. Overmixing can make the cookies tough, and nobody wants that. A soft dough gives you a softer cookie. If you are baking for a crowd and want evenly shaped cookies, this is a great time to use a cookie scoop. It keeps every cookie close in size, which helps them bake evenly. That makes things easier whether you are baking for family, friends, or a bake sale.

5-Step 5: Stir in the chocolate chips and chill Gently stir in the 1/2 cup dark chocolate chips. Try not to break them up too much. You want those chocolate pockets to stay distinct so every bite feels rich and satisfying. Once the chips are mixed in, cover the dough and refrigerate it for 45 minutes. This rest time solidifies the butter, helps the dough hold its shape, and deepens the flavor. It is one of the easiest ways to get better cookies with almost no extra effort.

6-Step 6: Bake the cookies When the dough has chilled, preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Scoop the dough onto the sheets, leaving about 2 inches between cookies so they have room to spread. Bake for 14 to 16 minutes, or until the edges are light brown. The centers may look a little soft when you pull them out, and that is exactly what you want. They will keep setting as they cool. If you like softer cookies, pull them on the earlier side. If you want a little more browning, let them go closer to 16 minutes.

7-Step 7: Cool and serve Let the cookies cool on the baking sheet for 10 minutes. Then move them to a rack and let them cool for another 10 minutes. This helps them finish setting without falling apart. It also keeps the bottoms from getting too dark.

Last Step:

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Notes

🧈 Brown butter fully until fragrant with bits, then cool to prevent greasy dough.
❄️ Chill dough at least 45 minutes for perfect spread and chewy centers.
🍦 Use room-temp egg and cookie scoop for even baking and pro results.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Chilling: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baked
• Cuisine: Vietnamese
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 199 calories
• Sugar: 19g
• Sodium: 133mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 1g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 41mg