Chocolate Chip Donuts

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These Chocolate Chip Donuts are soft, fluffy and full of mini chocolate chips! They’re baked, not fried and covered in a chocolate glaze!

Chocolate Chip Donuts with chocolate glaze

These Chocolate Chip Donuts are one of my favorite cake donut recipes I’ve ever made. They have a fluffy vanilla base with tons of mini chocolate chips and a simple chocolate glaze. They’re pretty much the perfect excuse to eat chocolate for breakfast! Plus they’re super easy to make because they’re cake donuts which means they’re baked, not fried!

For more delicious donut recipes try my Red Velvet Donuts, Funfetti Donuts or Oreo Donuts!

Ingredient Breakdown

All-purpose flour – this gives the donuts structure.

Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.

Buttermilk – adds flavor and makes the donuts so moist!

Granulated sugar – sweetens and softens donuts.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Egg – helps bind the ingredients.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Chocolate Chip Donut with a bite in it

How To Make Chocolate Chip Donuts

1. Make the Chocolate Chip Donut Batter: in a small bowl combine the all-purpose flour, baking powder, baking soda and salt.

2. In a medium bowl whisk the buttermilk, granulated sugar, melted butter, egg and vanilla until well combined.

3. Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the mini chocolate chips and fold until just combined.

Donut batter

4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.

5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

Chocolate Chip Donuts in a cake donut pan

6. Make the Chocolate Glaze: In a small bowl whisk the confectioners’ sugar, cocoa powder, milk and vanilla extract until smooth. Immediately dip cooled donuts and top with mini chocolate chips. Store Chocolate Chip Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.

Pro Tips For Chocolate Chip Donuts

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
  • Don’t over fill the pan! Only fill each donut ring 2/3 full.
  • If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
  • Wait until the cake donuts are COMPLETELY COOLED before dipping in the glaze otherwise it will melt.
Stack of Chocolate Chip Donuts with chocolate glaze

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Chocolate Chip Donuts

These Chocolate Chip Donuts are soft, fluffy and full of mini chocolate chips! They're baked, not fried and covered in a chocolate glaze!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 donuts
Calories 217kcal
Author Maria Azzarelli

Equipment

  • Donut pan
  • Piping bag or zip-top bag

Ingredients

Chocolate Chip Donuts

  • 150 g (1 1/4 cups) all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • tsp baking soda
  • 120 g (1/2 cup) buttermilk
  • 75 g (1/4 cup + 2 tbsp) granulated sugar
  • 56 g (4 tbsp) unsalted butter, melted
  • 1 egg
  • ½ tsp vanilla extract
  • 56 g (1/4 cup) mini chocolate chips

Chocolate Glaze

  • 120 g (1 cup) confectioners' sugar
  • 10 g (2 tbsp) cocoa powder
  • 30 g (2 tbsp) milk
  • ¼ tsp vanilla extract

Instructions

Chocolate Chip Donuts

  • Preheat oven to 350°F and lightly grease donut pans.
  • In a small bowl combine the all-purpose flour, baking powder, baking soda and salt.
  • In a medium bowl whisk the buttermilk, granulated sugar, melted butter, egg and vanilla until well combined.
  • Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the mini chocolate chips and fold until just combined.
  • Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
  • Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

Chocolate Glaze

  • In a small bowl whisk the confectioners' sugar, cocoa powder, milk and vanilla extract until smooth. Immediately dip cooled donuts and top with mini chocolate chips.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
  • Store Chocolate Chip Donuts in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 217kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 129mg | Potassium: 60mg | Fiber: 1g | Sugar: 24g | Vitamin A: 201IU | Vitamin C: 0.03mg | Calcium: 49mg | Iron: 1mg

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