Chocolate Chip Donuts
Chocolate Chip Donuts will have you drooling from the first bite. Yes, these spectacular donuts are loaded with chocolate. My kind of donut. 🙂 I used miniature chocolate chips in the donuts. Then I used cocoa in the icing. And, of course, they’re topped with chocolate sprinkles. Yes, they’re wonderful. Yes, they’re delicious. Yes, you should make them NOW!
We had a bunch of our young adult (college-age) folks over to our house back in early April. I served breakfast after church that Sunday instead of lunch. We made Hash Brown Casserole with Ham, Sausage Cheese Grits Casserole, Cheesy O’Brien Egg Scramble, fruit platters and these awesome Chocolate Chip Donuts. Everything was so well received, but you can never go wrong with donuts.
I like these because I bake them. I don’t like frying donuts. That’s just too much work for me. These baked donuts puff out beautifully while baking. They also give you that chocolate fix when you want one. They’re really not quite as difficult as they look either. Basically you mix the dry ingredients. Then mix the wet ingredients. Then you combine the two with the chocolate chips. After the donuts cool, you dunk them in icing. If you want to, you can sprinkle a few chocolate sprinkles over top before the icing sets.
I love donuts since they are my comfort food of choice. I remember when I was a child and my mom used to make homemade donuts for breakfast on Sunday mornings. We loved and demolished them. Sometimes she would make them to go with hamburgers on Saturday nights, because we requested them so much. Yes, I LOVE donuts. 🙂
Chocolate Chip Donuts are superb. If you want to wow your family on Mother’s Day or Father’s Day, make up a batch of these donuts. Don’t be surprised if you turn around and find they’re ALL gone. Your family may find donuts become their comfort food of choice, too. 🙂
Chocolate Chip Donuts are awesome.
Seriously, every bite of these donuts had me drooling.
These donuts are terrific for Mother’s Day or Father’s Day. You can even make them a day ahead if you desire. They are still delicious.
Here’s what I did.
I used these ingredients for the donuts.
In a large mixing bowl, place UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar, salt, baking powder and baking soda.
Stir ingredients to combine. Set aside.
In a medium mixing bowl, place sour cream, eggs and milk.
Whisk to combine.
Add oil and melted butter.
Add vanilla.
Whisk again to combine.
Add liquid ingredients to dry ingredients in large mixing bowl.
Add miniature chocolate chips.
Stir ingredients just to combine. Don’t overmix the batter.
Spoon donut dough into a zip lock bag. Cut off one corner of the bag.
Spray donut cavities with cooking spray. Pipe donut mixture into each cavity.
Bake at 425 for 10 minutes or until a toothpick inserted in center comes out clean.
Cool donuts in pans a few minutes before transferring the donuts to cooling racks.
I used these ingredients for the icing.
Place cocoa and powdered sugar in a small mixing bowl.
Stir ingredients to combine.
Add vanilla.
Add cream.
Whisk ingredients to combine.
Add dark corn syrup and half-and-half.
Whisk again.
Invert donuts into icing. Swirl so that icing glazes the whole top of the donut.
Place donuts on top of cooling rack. Sprinkle chocolate sprinkles over top of each donut. Let icing drip off the cooling rack, if necessary. This is a soft icing. It doesn’t set hard like some icings do.
Serve Chocolate Chip Donuts for breakfast or brunch.
Chocolate lovers will salivate over these amazing donuts.
Here’s the recipe.
CHOCOLATE CHIP DONUTS
(My own concoction)
| Prep Time | 30 minutes |
| Cook Time | 10 to 15 minutes |
| Servings |
|
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted (1/2 stick)
- 1/4 cup canola oil
- 2 tsp. vanilla extract
- 1 cup miniature chocolate chips
- 3/4 cup powdered sugar
- 3 tbsp. cocoa
- 1 tsp. vanilla extract
- 5 tbsp. heavy whipping cream or about 3 tbsp. half-and-half
- 1 tbsp. dark corn syrup
- 1/2 tbsp. half-and-half or whole milk (1 1/2 teaspoons)
- rainbow or chocolate sprinkles for garnish, optional
Ingredients
DONUTS:
CHOCOLATE GLAZE:
|
|
- Preheat oven to 425 degrees.
- Grease a standard-size donut pan (20 cavities).
- In a large mixing bowl, stir sugar, flour, powder, baking soda, baking powder and salt.
- Set aside.
- In a separate bowl, whisk the milk, sour cream and eggs.
- Add vanilla, melted butter and canola oil and whisk until smooth.
- Combine flour mixture with egg mixture and miniature chocolate chips.
- Stir just until combined.
- Do not overmix.
- Batter will be thick.
- Transfer the batter to a Zip-Lock bag with the corner snipped off.
- Fill the donut cavities in the prepared pan with the batter until 2/3 full.
- Bake the doughnuts for 10-15 minutes, or until puffed and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5-10 minutes, before transferring to a cooling rack to cool completely.
- Whisk together powdered sugar, cocoa and about 2 tablespoons cream or one tablespoon half-and-half.
- Add corn syrup and stir.
- Slowly add the remaining cream and half-and-half until glaze is smooth.
- Once the doughnuts are cooled, dip the top of the donut in the chocolate glaze.
- Set on cooling rack and sprinkle immediately with sprinkles.
NOTE: The secret to my donuts raising so nice and high is baking them at 425° instead of 350.° The extra heat allows the donuts to raise sufficiently in the short amount of time it takes to bake them. (I also fill the donut cavities quite full).
NOTE: This icing is really not a glaze that dries and sets. It is more like a cupcake or cake icing and stays gooey.
© Can’t Stay Out of the Kitchen
Chocolate Chip Donuts are perfect for Breakfast for Dinner!
Try a bite!
Chocolate Chip Donuts are pure comfort food. 🙂
You may also enjoy these delicious recipes!
| Prep Time | 30 minutes |
| Cook Time | 10 to 15 minutes |
| Servings |
|
- 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. sea salt
- 3/4 cup granulated sugar
- 1/2 cup 2% milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter melted (1/2 stick)
- 1/4 cup canola oil
- 2 tsp. vanilla extract
- 1 cup miniature chocolate chips
- 3/4 cup powdered sugar
- 3 tbsp. cocoa
- 1 tsp. vanilla extract
- 5 tbsp. heavy whipping cream or about 3 tbsp. half-and-half
- 1 tbsp. dark corn syrup
- 1/2 tbsp. half-and-half or whole milk (1 1/2 teaspoons)
- rainbow or chocolate sprinkles for garnish, optional
Ingredients
DONUTS:
CHOCOLATE GLAZE:
|
|
- Preheat oven to 425 degrees.
- Grease a standard-size donut pan (20 cavities).
- In a large mixing bowl, stir sugar, flour, powder, baking soda, baking powder and salt.
- Set aside.
- In a separate bowl, whisk the milk, sour cream and eggs.
- Add vanilla, melted butter and canola oil and whisk until smooth.
- Combine flour mixture with egg mixture and miniature chocolate chips.
- Stir just until combined.
- Do not overmix.
- Batter will be thick.
- Transfer the batter to a Zip-Lock bag with the corner snipped off.
- Fill the donut cavities in the prepared pan with the batter until 2/3 full.
- Bake the doughnuts for 10-15 minutes, or until puffed and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5-10 minutes, before transferring to a cooling rack to cool completely.
- Whisk together powdered sugar, cocoa and about 2 tablespoons cream or one tablespoon half-and-half.
- Add corn syrup and stir.
- Slowly add the remaining cream and half-and-half until glaze is smooth.
- Once the doughnuts are cooled, dip the top of the donut in the chocolate glaze.
- Set on cooling rack and sprinkle immediately with sprinkles.
NOTE: The secret to my donuts raising so nice and high is baking them at 425° instead of 350.° The extra heat allows the donuts to raise sufficiently in the short amount of time it takes to bake them. (I also fill the donut cavities quite full).
NOTE: This icing is really not a glaze that dries and sets. It is more like a cupcake or cake icing and stays gooey.
2 Comments
Kim Lange
May 7, 2019 at 9:15 am
Loving these chocolate chip donuts Teresa!! Pinning! xo
Teresa
May 7, 2019 at 2:55 pm
Oh, Kim. They were so fantastic. All our company drooled over them.