Description
A fusion of Vietnamese street food charm and classic American cookies, featuring rich dark chocolate and aromatic Vietnamese cinnamon. With a buttery crumb and molten centers, these chewy cookies deliver bold flavor and nostalgic texture.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon Vietnamese cinnamon
1/2 teaspoon espresso powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup dark brown sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Instructions
Preheat oven to 350°F (175°C)
In small bowl, whisk flour, baking soda, salt, cinnamon, and espresso powder
In large bowl, brown butter over medium heat until golden, then cool slightly
Add granulated, dark brown, and light brown sugars, creaming until light and fluffy
Beat in egg and vanilla until fully combined
Gradually mix in dry ingredients, then fold in chocolate chips
Cover dough and chill for 30 minutes
Portion into 24 balls, spacing 2 inches apart on parchment-lined baking sheets
Bake 12-14 minutes, rotating halfway
Cool on sheets for 5 minutes before transferring
Notes
Resting dough enhances flavor and texture
For gluten-free: substitute 1:1 with oat or rice flour
Brown butter carefully – stop when nutty aroma appears
Use brined butter for extra richness
Substitute Mexican cinnamon if Vietnamese is unavailable
Storage: freeze unbaked dough balls for up to 3 months
- Prep Time: 20
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: Vietnamese-American fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.4g
- Protein: 1.8g
- Cholesterol: 22mg