Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring to fully incorporate each before adding the next.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, salt, and Vietnamese cinnamon.
- Slowly mix the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the chocolate chips and nuts if using.
Baking
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, until the edges are golden brown but the centers remain soft.
- Allow cookies to sit on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These cookies pair beautifully with milk or coffee. Consider substituting half the all-purpose flour with rolled oats for a chewier texture. To make them vegan, replace butter with vegan butter and use flax eggs.