Chocolate Chip Donuts have a fluffy baked donut base filled with chocolate chips and topped with a vanilla glaze.
I am positive that donuts are one of the best things to ever happen to this world. They are just a little ring of happiness. The fact that baked donuts exist so I don't have to stand over a pot of boiling oil makes them even better. Want to improve them even more? Pack them full of chocolate chips. Trust me!
Why Are Baked Donuts Better Than Fried Donuts?
- They are so easy to make. Baked donuts are so easy to throw together for a fun snack or a delicious breakfast treat.
- They are quick. From the time you gather all of your ingredients until you are eating these delicious cinnamon sugar donuts is less than thirty minutes.
- Baked donuts are healthier than fried donuts. You skip all of the oil, making these donuts better for you!
- No rising time needed. These donuts are made without yeast, so you don’t have to wait around for them to rise.
Ingredients for Chocolate Chip Donuts:
Ingredients for Baked Chocolate Chip Donuts:
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Light brown sugar. Brown sugar adds flavor and a softer texture to the final product.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Baking powder. Baking powder will help the baked donuts to rise.
- Full-fat sour cream. Sour cream will make the donuts extra moist and fluffy. You can use unflavored yogurt if you don’t have sour cream on hand
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Chocolate, chopped, or chocolate chips. I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
Ingredients for vanilla glaze:
- Powdered Sugar. This will be the base of the glaze and make it sweet
- Vanilla. This will flavor the glaze.
- Heavy Cream. This will make the glaze creamy and bring it together.
How to make Chocolate Chip Donuts
BAKED CHOCOLATE CHIP DONUTS
STEP 1: Preheat the oven to 350 degrees (F). Spray your donut mold with non-stick spray and set it aside.
STEP 2: In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder. Try to remove as many lumps as possible to create a smooth batter later.
STEP 3: In a separate bowl mix the wet ingredients.
STEP 4: Gently fold the wet ingredients into the dry ingredients until they are almost combined. Be careful not to overmix.
STEP 5: Fold in the chocolate until just combined. The batter will be thick.
STEP 6: Spoon or pipe the batter into your molds and fill them up about ¾ of the way to the top.
STEP 7: Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
STEP 8: Remove from the oven and let the chocolate chip donuts cool in the molds until cool enough to remove. Then cool the donuts completely before glazing.
STEP 1: In a small bowl combine all of the ingredients. Whisk until free of lumps.
STEP 2: The glaze should be pretty thin and runny. So if it is too thick you can add more milk to thin it out.
Tips for Making the Best Baked Donuts:
- Use a silicone mold. There are a million donut molds out there, but I prefer silicone molds by a long shot. They make it so easy to remove the donuts after baking.
- Don’t overmix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Overmixing the batter will make the baked donuts tough.
- Use a piping bag to fill your mold. This is not necessary, but it will give your donuts a much cleaner look and it’s easier to fill the molds this way.
- Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
Your Question Answered
Can I make baked donuts ahead of time?
I WOULDN’T RECOMMEND IT. Donuts are best eaten the same day that they are made.
You can, however, make the batter ahead of time, refrigerate it or freeze it (depending on how far ahead of time you are making the donut batter), and then bake the donuts when you are ready to eat them.
How long will donuts last?
If stored correctly in an air-tight container baked donuts will last 1-2 days at room temperature. Donuts get stale fairly quickly, so they aren't the best treat to hold over.
More Donut Recipes From Kitchen 335:
- S'mores Donuts- a graham cracker crust, chocolate-baked donut base that is packed full of chocolate and mini marshmallows, and a silky chocolate ganache glaze.
- Cinnamon Sugar Donuts- a fluffy baked cinnamon donut base and are rolled in cinnamon sugar for a simple but delicious donut.
- Banana Donuts- moist baked banana donuts topped with a thick brown butter icing.
- Brown Butter Donuts- a fluffy brown butter donut base dipped in a simple vanilla glaze.
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Chocolate Chip Donuts
For Chocolate Chip Donuts:
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) light brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (114 grams) full-fat sour cream
- 2 ½ tablespoons (35 grams) unsalted butter melted
- 1 large egg
- 1 cup (170 grams) chocolate chopped or chocolate chips
For Vanilla Glaze:
- ½ cup (57 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
For Chocolate Chip Donuts:
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, baking powder.
- In a separate bowl mix the wet ingredients, make sure the melted butter has cooled or it will curdle the sour cream and cook the egg.
- Gently fold the wet ingredients into the dry ingredients until they are well combined. The dough will be much thicker than you think it will be, so don’t be alarmed. Also, be sure not to overmix your dough or your baked donuts will be tough.
- Fold in the chocoalte chips.
- Spoon or pipe the batter into your molds and fill them up to the top. If you’re using a silicone mold, place it on a cookie sheet before you put them in the oven, this will make it easier to get them in and out of the oven.
- Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
- Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool.
For Vanilla Glaze:
- In a small bowl combine all of the ingredients and whisk until free of lumps.
- Add more milk if the glaze is too thick.
- Dip the tops of the donuts in the glaze.
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