Chocolate Chip Donuts

Teresa Ambra

Chocolate Chip Donuts are spectacular! They use miniature chocolate chips in the donut and are glazed with a chocolate icing. Then they're topped with sprinkles. These donuts will have you drooling from the first bite! If donuts are your preferred comfort food of choice, these are terrific for a holiday breakfast like Mother's Day or Father's Day.

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Prep Time 30

Cook Time 10

Total Time 40

Course Breakfast

Cuisine American

Servings

Calories 316 kcal

Equipment

1 20-tin donut pan
1 large mixing bowl
2 medium mixing bowls
1 electric mixer
1 whisk
1 wooden spoon
2 wire cooling racks
1 zip lock bag WITHOUT the "stand and fill" bottom
measuring cups
measuring spoons

Ingredients

DONUTS:

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 or use coconut oil or avocado oil
2 tsp. vanilla extract
1 cup miniature chocolate chips

CHOCOLATE GLAZE:

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)
1/3 cup chocolate sprinkles for garnish, optional (or use rainbow sprinkles)

Instructions

DONUTS:

Preheat oven to 425 degrees.
Grease a standard-size donut pan (20 cavities).
In a large mixing bowl, stir granulated 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.

CHOCOLATE GLAZE:

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.
Ice and sprinkle one donut at a time before doing the next one so the sprinkles will adhere

Notes

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.

NOTE: The 20-tin donut pans can be purchased at Jo-Ann's Fabric and Crafts.

Nutrition

Calories: 316kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 186mgPotassium: 100mgFiber: 2gSugar: 27gVitamin A: 270IUVitamin C: 0.2mgCalcium: 71mgIron: 2mg

Keyword breakfast, chocolate, chocolate chips, donuts

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