When Kevin and I were engaged and making our wedding registry, we registered for a few things that we didn’t really need but thought would be nice to have. When I picked out doughnut pans, I didn’t think I would use them very frequently. But let me tell you, 6+ years after our wedding and I make homemade doughnuts all the time! These chocolate chip doughnuts are my new favorite kind.
Do you ever want to eat chocolate chip cookies for breakfast? I’ll be honest, I’ve definitely craved them first thing in the morning with my cup of coffee. These doughnuts are exactly what you want to eat when you’re craving chocolate chip cookies in the morning! There is truly nothing better.
The glaze on these doughnuts is optional, but is it though? Look at how it’s makes the doughnuts a perfect vessel for more chocolate on top. So skip if you must, but if you have the time for the extra step, it takes these chocolate chip doughnuts to the next level.
Also, these doughnuts use browned butter. Anytime I’m baking and the recipe calls for melted butter, I take the extra few minutes to brown the butter. You need to watch it to make sure it doesn’t burn, but the browned butter adds such a delicous nutty flavor to baked goods. And it pairs especially well with the chocolate!
If you don’t own a doughnut pan, you should get one! Or two, really, that way you can bake a dozen doughnuts anytime the craving strikes.
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup whole milk
- ⅔ cup chocolate chips
- 1½ cups powdered sugar
- 3-4 tbsp. heavy cream
- Chocolate shavings for topping, optional
- Preheat oven to 350 degrees Fahrenheit. Spray 2 doughnut pans (for 12 doughnuts) with nonstick cooking spray.
- Melt butter in a small saucepan and allow to brown. Keep an eye on it closely, as it can go from browned to burned very quickly. Browned butter has a caramel color and takes on a nutty smell. Set aside to cool.
- In a stand mixer or hand mixer, beat butter with granulated and brown sugars until smooth. Add eggs one at a time, mixing well after each addition until smooth and light in color. Add vanilla and mix to combine.
- In a small bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk and mix after each addition until just combined.
- Fold in chocolate chips.
- Pour the batter into a food storage bag and cut off the end of the bag. Pipe the batter evenly into the prepared pan.
- Bake for 20-25 minutes until a toothpick inserted in comes out clean. Remove from pan.
- For the glaze, whisk together powdered sugar and3 tbsp. of heavy cream in a shallow bowl. Only add the remaining tbsp. of cream if needed to thin glaze. Dip the doughnuts into the glaze and top with chocolate shavings.
- Doughnuts are best enjoyed within 24 hours of glazing.
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