Vietnamese Cinnamon Chocolate Chip Cookies Recipe

Why You’ll Love Vietnamese Cinnamon Chocolate Chip Cookies

Vietnamese Cinnamon Chocolate Chip Cookies bring together cozy spice, rich chocolate, and a soft, chewy bite that feels right at home in any kitchen. If you like classic chocolate chip cookies but want something with a little more personality, this recipe for Vietnamese cinnamon chocolate chip cookies is a fun twist that still feels familiar and easy to make.

• Easy to make: These chocolate chip cookies come together with simple pantry ingredients and basic mixing tools. You do not need any fancy equipment, which makes them great for busy parents, students, and working professionals.
• Comforting flavor: Vietnamese cinnamon has a warm, sweet, bold taste that pairs beautifully with dark chocolate chips. It gives these cinnamon chocolate chip cookies a deeper flavor than the usual version.
• Flexible for different kitchens: You can swap vanilla extract for vanilla paste or vanilla beans, and you can use finely ground instant coffee instead of espresso powder if that is what you have on hand.
• Great for sharing: These Vietnamese cinnamon chocolate chip cookies bake into a batch that is perfect for lunch boxes, after-school snacks, coffee breaks, or weekend treats with friends and family.

These cookies are the kind of bake that makes the whole kitchen smell amazing before they even come out of the oven.

If you enjoy learning about the spice behind the flavor, this guide to Saigon cinnamon is a helpful read for understanding why Vietnamese cinnamon tastes so bold and fragrant. It is one of the reasons these chocolate chip cookies with Vietnamese cinnamon stand out from the crowd.

Essential Ingredients for Vietnamese Cinnamon Chocolate Chip Cookies

Here is the full ingredient list for this Vietnamese cinnamon chocolate chip cookies recipe. Each item plays a specific role in the texture, sweetness, or flavor of the finished cookie.

• 1 cup plus 1 tablespoon all-purpose flour – Gives the cookies their structure and classic soft cookie base.
• 1/2 teaspoon baking soda – Helps the cookies spread and rise just enough for a tender middle.
• 1/4 teaspoon salt – Balances the sweetness and brings out the chocolate flavor.
• 1/2 teaspoon espresso powder – Deepens the chocolate taste without making the cookies taste like coffee.
• 1/2 teaspoon Vietnamese cinnamon – Adds a warm, sweet spice that makes these Vietnamese cinnamon chocolate chip cookies special.
• 1/2 cup unsalted butter – Creates richness, flavor, and that soft cookie texture.
• 1/4 cup granulated sugar – Helps with spread and gives a light crisp edge.
• 1/4 cup dark brown sugar – Adds moisture and a deeper caramel taste.
• 1/4 cup light brown sugar – Adds softness and a mellow sweetness.
• 1 large egg at room temperature – Binds the dough and helps the cookies bake evenly.
• 1 teaspoon vanilla extract – Rounds out the flavor and supports the cinnamon and chocolate.
• 1/2 cup dark chocolate chips – Gives each bite rich chocolate pockets.

Ingredient Notes and Smart Swaps

You can use vanilla paste or vanilla beans instead of vanilla extract if you want a stronger vanilla flavor. If you do not have espresso powder, finely ground instant coffee works well in its place. The sugar types can also be adjusted a bit depending on your taste and the texture you want. More brown sugar gives a softer cookie, while a little more granulated sugar gives a slightly crisper edge.

For another sweet treat idea, you might also like the cookie inspiration from these classic chocolate chip cookies, especially if you enjoy comparing textures and flavor styles.

Special Dietary Options

• Vegan: Use a plant-based butter and a flax egg or another egg replacer. The flavor stays cozy and the cookies still bake up nicely.
• Gluten-free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The texture may be slightly more delicate, but the flavor still works well.
• Low-calorie: Use a sugar substitute made for baking and choose a smaller amount of chocolate chips if you want a lighter batch.

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

First Step: Get your ingredients ready

Start by measuring out every ingredient before you mix anything. This makes the process smoother and helps you avoid overmixing later. Let the egg come to room temperature if you have time, because it blends more easily into the dough and helps create a more even texture in these Vietnamese cinnamon chocolate chip cookies.

Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and helps the bottoms bake evenly. If you are baking with kids or cooking in a busy kitchen, having everything ready first makes the recipe feel much easier.

Second Step: Mix the dry ingredients

In a medium bowl, whisk together 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. Whisking helps break up any small clumps and spreads the spice and leavening evenly through the flour.

This is a good moment to smell the cinnamon and coffee together. That cozy aroma is a big part of what makes these cinnamon chocolate chip cookies so inviting. If you want a little more spice, you can add a tiny pinch more cinnamon, but keep it light so the balance stays smooth.

Third Step: Cream the butter and sugars

In a separate large bowl, beat together the 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 cup dark brown sugar, and 1/4 cup light brown sugar until the mixture looks fluffy and well blended. This step adds air to the dough, which helps the cookies bake with a soft center and lightly crisp edges.

If your butter is too cold, the mixture may look thick and grainy at first. Just keep mixing until it loosens up. If your kitchen is warm, stop as soon as the texture looks creamy so the dough does not get greasy.

Fourth Step: Add the egg and vanilla

Beat in the 1 large egg at room temperature and 1 teaspoon vanilla extract until smooth. This is where the dough starts to come together and take on that classic cookie smell. If you are using vanilla paste or vanilla beans instead of extract, stir them in now so they spread through the dough evenly.

Scrape down the sides of the bowl with a spatula so no butter or sugar is left behind. That little step matters because it helps the dough mix evenly, which means better texture in the finished Vietnamese cinnamon chocolate chip cookies.

Fifth Step: Combine wet and dry ingredients

Add the dry ingredients to the wet mixture and stir just until no dry flour remains. You do not want to overmix here because that can make the cookies tough. Stop as soon as the dough looks combined and soft.

The dough should be thick but scoopable. If you are baking at a higher altitude or in a very dry kitchen, it may seem slightly firmer. That is normal. A quick stir and a gentle hand are usually enough to keep the texture right.

Sixth Step: Fold in the chocolate chips

Gently fold in the 1/2 cup dark chocolate chips. Make sure they are spread throughout the dough so each cookie gets a nice amount of chocolate. Dark chocolate works especially well here because it balances the sweetness from the brown sugars and gives these chocolate chip cookies a deeper flavor.

If you like a more loaded cookie, you can sprinkle a few extra chips on top before baking. That gives the cookies a bakery-style look and makes them extra tempting once they come out of the oven.

Seventh Step: Scoop and shape

Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each one. The cookies will spread a little as they bake, so give them room. For more even baking, try to make each dough ball about the same size.

If you want thicker cookies, chill the dough for 20 to 30 minutes before baking. This is a helpful trick if your kitchen is warm or if you prefer a puffier cookie. Chilling also helps the flavors settle and can make the Vietnamese cinnamon taste even more noticeable.

Eighth Step: Bake until just set

Bake for about 9 to 11 minutes, or until the edges look set and the centers still look a little soft. The cookies will continue to firm up after you take them out of the oven, so it is better to pull them early than to overbake them. That is the secret to soft cinnamon chocolate chip cookies with a tender middle.

Every oven runs a little differently, so keep an eye on the first batch. If your cookies spread too much, chill the next batch a little longer. If they stay too thick, give the dough a few extra minutes at room temperature before scooping.

Ninth Step: Cool and serve

Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully. This resting time helps them set without breaking apart. Once cooled, the cookies are ready to eat with coffee, milk, tea, or a snack plate for sharing.

For a fun serving idea, pair these Vietnamese cinnamon chocolate chip cookies with hot chocolate or a cold glass of milk. They also make a sweet gift for neighbors, teachers, or anyone who loves a homemade treat.

For the best texture, pull the cookies when the centers still look soft. That tiny bit of underbaking is what gives you a tender bite later.

this …

Dietary Substitutions to Customize Your Vietnamese Cinnamon Chocolate Chip Cookies

Protein and Main Component Alternatives

If you need to adjust this recipe for a different diet or for what is already in your pantry, there are a few easy swaps. The egg can be replaced with a flax egg if you want a vegan version. A flax egg is usually made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, then left to thicken before using.

For the butter, a plant-based baking stick works best if you are keeping the texture close to the original. Coconut oil can also work, but it may change the flavor and make the cookies spread a little more. If you want to make this recipe lighter, you can also reduce the total amount of chocolate chips slightly.

Vegetable, Sauce, and Seasoning Modifications

Even though this is a cookie recipe, the same idea applies to flavor balancing. Vietnamese cinnamon is the star seasoning, so keep it in the recipe if you can. If you are out of espresso powder, finely ground instant coffee is a good stand-in and keeps the chocolate flavor deep and rich.

You can also adjust the sugar mix to fit your taste. More dark brown sugar gives a chewier cookie with a deeper molasses note. More granulated sugar gives a cleaner sweetness and a slightly firmer edge. If you like a stronger vanilla flavor, vanilla paste or vanilla beans are both excellent choices in place of vanilla extract.

Mastering Vietnamese Cinnamon Chocolate Chip Cookies: Advanced Tips and Variations

Pro cooking techniques

One of the best ways to improve your Vietnamese cinnamon chocolate chip cookies is to pay attention to butter temperature. Soft butter mixes evenly, but melted butter can make the cookies spread too much. You want the butter soft enough to cream, not greasy or runny.

Another helpful trick is to chill the dough before baking. Even 20 minutes in the refrigerator can make the dough easier to handle and can help the cookies hold a thicker shape. If you want a more polished bakery look, press a few extra chocolate chips onto the tops before baking.

Flavor variations

There are plenty of ways to change the flavor while keeping the same cozy base. Try adding a pinch of cardamom for a more fragrant cookie, or swap the dark chocolate chips for chopped bittersweet chocolate if you want bigger chocolate pockets. You can also pair the Vietnamese cinnamon with a tiny bit of orange zest for a brighter finish.

If you want a stronger coffee note, use a little more finely ground instant coffee instead of the espresso powder. That makes the chocolate taste richer and gives the cookies a deeper, grown-up flavor. For a sweeter cookie, increase the granulated sugar slightly and reduce the dark brown sugar a bit.

Presentation tips

Serve these cookies on a simple plate or a small wooden board for a homey look. A light dusting of cinnamon on the serving plate can make them feel extra special without much effort. If you are giving them as a gift, stack a few cookies in a clear bag or a small box with parchment between the layers.

Make-ahead options

You can mix the dough ahead of time and refrigerate it for up to 24 hours before baking. This works well for busy schedules because you can prep the dough one day and bake the cookies when you need them. The flavor often tastes even better after the dough rests a bit, which is great for meal prep or weekend planning.

How to Store Vietnamese Cinnamon Chocolate Chip Cookies: Best Practices

These Vietnamese cinnamon chocolate chip cookies keep well, so they are a smart choice for batch baking and make-ahead treats. Store them the right way to keep the texture soft and the flavor fresh.

• Refrigeration: Keep baked cookies in an airtight container in the fridge for up to 1 week. This is a good option if your kitchen is warm or if you want them to last a little longer.
• Freezing: Freeze baked cookies in a freezer-safe bag or container for up to 3 months. You can also freeze scooped dough balls and bake them straight from the freezer with a couple of extra minutes in the oven.
• Reheating: Warm cookies in the microwave for 10 to 15 seconds or in a low oven for a few minutes. This brings back the soft texture and makes the chocolate chips nice and melty again.
• Meal prep: Portion the dough ahead of time and freeze it on a tray before moving the pieces to a bag. That way, you can bake just a few cookies whenever the craving hits.

FAQs: Frequently Asked Questions About Vietnamese Cinnamon Chocolate Chip Cookies

Vietnamese Cinnamon Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍪 Elevate classic chocolate chip cookies with fragrant Vietnamese cinnamon for an irresistible aromatic twist.
🔥 Soft-chewy centers with crisp edges and rich dark chocolate – perfect treat for coffee lovers!

• Total Time: 30 minutes
• Yield: 24 cookies

Ingredients

– 1 cup plus 1 tablespoon all-purpose flour for structure and classic soft cookie base

– 1/2 teaspoon baking soda for spreading and rising

– 1/4 teaspoon salt for balancing sweetness and bringing out chocolate flavor

– 1/2 teaspoon espresso powder for deepening chocolate taste

– 1/2 teaspoon Vietnamese cinnamon for warm sweet spice

– 1/2 cup unsalted butter for richness flavor and soft texture

– 1/4 cup granulated sugar for spread and crisp edge

– 1/4 cup dark brown sugar for moisture and caramel taste

– 1/4 cup light brown sugar for softness and mellow sweetness

– 1 large egg at room temperature for binding dough and even baking

– 1 teaspoon vanilla extract for rounding out flavor

– 1/2 cup dark chocolate chips for rich chocolate pockets

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Get your ingredients ready Start by measuring out every ingredient before you mix anything. This makes the process smoother and helps you avoid overmixing later. Let the egg come to room temperature if you have time, because it blends more easily into the dough and helps create a more even texture in these Vietnamese cinnamon chocolate chip cookies. Preheat your oven to 350°F and line a baking sheet with parchment paper. This keeps the cookies from sticking and helps the bottoms bake evenly. If you are baking with kids or cooking in a busy kitchen, having everything ready first makes the recipe feel much easier.

2-Second Step: Mix the dry ingredients In a medium bowl, whisk together 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. Whisking helps break up any small clumps and spreads the spice and leavening evenly through the flour. This is a good moment to smell the cinnamon and coffee together. That cozy aroma is a big part of what makes these cinnamon chocolate chip cookies so inviting. If you want a little more spice, you can add a tiny pinch more cinnamon, but keep it light so the balance stays smooth.

3-Third Step: Cream the butter and sugars In a separate large bowl, beat together the 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1/4 cup dark brown sugar, and 1/4 cup light brown sugar until the mixture looks fluffy and well blended. This step adds air to the dough, which helps the cookies bake with a soft center and lightly crisp edges. If your butter is too cold, the mixture may look thick and grainy at first. Just keep mixing until it loosens up. If your kitchen is warm, stop as soon as the texture looks creamy so the dough does not get greasy.

4-Fourth Step: Add the egg and vanilla Beat in the 1 large egg at room temperature and 1 teaspoon vanilla extract until smooth. This is where the dough starts to come together and take on that classic cookie smell. If you are using vanilla paste or vanilla beans instead of extract, stir them in now so they spread through the dough evenly. Scrape down the sides of the bowl with a spatula so no butter or sugar is left behind. That little step matters because it helps the dough mix evenly, which means better texture in the finished Vietnamese cinnamon chocolate chip cookies.

5-Fifth Step: Combine wet and dry ingredients Add the dry ingredients to the wet mixture and stir just until no dry flour remains. You do not want to overmix here because that can make the cookies tough. Stop as soon as the dough looks combined and soft. The dough should be thick but scoopable. If you are baking at a higher altitude or in a very dry kitchen, it may seem slightly firmer. That is normal. A quick stir and a gentle hand are usually enough to keep the texture right.

6-Sixth Step: Fold in the chocolate chips Gently fold in the 1/2 cup dark chocolate chips. Make sure they are spread throughout the dough so each cookie gets a nice amount of chocolate. Dark chocolate works especially well here because it balances the sweetness from the brown sugars and gives these chocolate chip cookies a deeper flavor. If you like a more loaded cookie, you can sprinkle a few extra chips on top before baking. That gives the cookies a bakery-style look and makes them extra tempting once they come out of the oven.

7-Seventh Step: Scoop and shape Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each one. The cookies will spread a little as they bake, so give them room. For more even baking, try to make each dough ball about the same size. If you want thicker cookies, chill the dough for 20 to 30 minutes before baking. This is a helpful trick if your kitchen is warm or if you prefer a puffier cookie. Chilling also helps the flavors settle and can make the Vietnamese cinnamon taste even more noticeable.

8-Eighth Step: Bake until just set Bake for about 9 to 11 minutes, or until the edges look set and the centers still look a little soft. The cookies will continue to firm up after you take them out of the oven, so it is better to pull them early than to overbake them. That is the secret to soft cinnamon chocolate chip cookies with a tender middle. Every oven runs a little differently, so keep an eye on the first batch. If your cookies spread too much, chill the next batch a little longer. If they stay too thick, give the dough a few extra minutes at room temperature before scooping.

9-Ninth Step: Cool and serve Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool fully. This resting time helps them set without breaking apart. Once cooled, the cookies are ready to eat with coffee, milk, tea, or a snack plate for sharing. For a fun serving idea, pair these Vietnamese cinnamon chocolate chip cookies with hot chocolate or a cold glass of milk. They also make a sweet gift for neighbors, teachers, or anyone who loves a homemade treat.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🌿 Seek out authentic Vietnamese cinnamon (cassia) for its bold, warming flavor profile.
❄️ Chill dough 30 minutes before baking for thicker, chewier cookies that hold shape.
🥄 Use room-temperature butter and egg for creamy dough and even baking results.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Chill (optional): 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Oven
• Cuisine: Vietnamese Fusion
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 180 kcal
• Sugar: 12g
• Sodium: 100mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg