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.