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!
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.
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.
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.
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.
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! 🙂
Chocolate Chip Donuts
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
- ⅛ 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.
