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–+ servings
Cinnamon Chocolate Chip Cookies

Cinnamon Chocolate Chip Cookies that Will Steal Your Heart

Delight in these unique Cinnamon Chocolate Chip Cookies that combine warm Vietnamese cinnamon and rich brown butter for an irresistible treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Chilling Time 45 minutes
Total Time 1 hour 16 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 ¼ cups All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking soda Helps cookies rise.
  • ½ teaspoon Salt Balances sweetness.
  • 1 tablespoon Espresso powder Can use finely ground dark roast coffee.
  • 1 tablespoon Vietnamese cinnamon Regular cinnamon works but may lack depth.
  • 1 cup Unsalted butter Opt for vegan butter if needed.
  • ½ cup Granulated sugar Adds sweetness.
  • ½ cup Dark brown sugar Brings moisture and caramel flavor.
  • ½ cup Light brown sugar Balances sweetness.
  • 1 large Egg Aquafaba is a vegan substitute.
  • 1 teaspoon Vanilla extract Enriches flavor.
  • 1 cup Dark chocolate chips Can swap for milk or white chocolate.

Equipment

  • medium saucepan
  • Mixing bowl
  • rubber spatula
  • Cookie scoop
  • Baking Sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring frequently for about 5-7 minutes until golden brown.
  2. In a mixing bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of espresso powder, and 1 tablespoon of Vietnamese cinnamon.
  3. In the bowl with the cooled brown butter, incorporate ½ cup each of granulated, dark brown, and light brown sugars. Add 1 egg and 1 teaspoon of vanilla extract, mixing until creamy.
  4. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Fold in 1 cup of dark chocolate chips, ensuring they are evenly distributed.
  6. Cover the dough with plastic wrap and refrigerate for at least 45 minutes.
  7. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  8. Scoop the dough with a medium cookie scoop, placing balls about 2 inches apart on the baking sheets. Bake for 14-16 minutes.
  9. Let the cookies rest on the baking sheets for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 1mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.

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