A soft, fluffy loaf with a moist crumb and bursts of chocolate chips, topped with a thick, smooth vanilla glaze.
This Chocolate Chip Cookie Doughnut Loaf combines the best of two worlds: the rich flavor of chocolate chip cookies and the soft, fluffy texture of a doughnut loaf. It's topped with a thick Classic Vanilla Donut Glaze that's simply irresistible.
Why you'll want it now, This loaf is perfect for anyone craving the delightful combination of chocolate chip cookies and doughnuts in one bite.
Why this recipe works
The combination of butter and brown sugar creates a rich, moist crumb reminiscent of cookie dough, while the addition of baking powder ensures a light, fluffy texture similar to a doughnut. Chocolate chips add bursts of sweetness, and a thick vanilla glaze completes the dessert with a classic doughnut touch.
Equipment
9 x 5 in (23 x 13 cm) loaf pan
Mixing bowls
Electric mixer with paddle attachment
Sifter
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease a 9 x 5 in (23 x 13 cm) loaf pan and set aside.
In a bowl, sift together the flour, baking powder, baking soda, and salt.
In a separate large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the mini chocolate chips with a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
While the loaf cools in the pan for 10 minutes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth and thick.
Remove the loaf from the pan and transfer to a cooling rack. Once completely cooled, pour the glaze over the top, allowing it to drip down the sides.
Enjoy this delightful twist on a classic dessert, perfect for breakfast or a sweet afternoon treat.
How you'll know it's ready
The loaf is ready when a toothpick inserted into the center comes out clean with a few moist crumbs attached, and the top is golden brown.
Convection oven? (and if you don't have one)
If you're using a convection oven, reduce the baking temperature to 325°F (160°C) and start checking for readiness a few minutes early. For standard ovens, the listed temperature and time are just right.
Frosting, filling & glaze notes
The glaze should be thick enough to coat the back of a spoon and fall in a slow ribbon when drizzled.
Troubleshooting
If the loaf is too dense, ensure your baking powder is fresh and properly measured.
For a dry loaf, check that you haven't overbaked it. It's done when a toothpick comes out with a few moist crumbs.
If the glaze is too runny, add more powdered sugar a tablespoon at a time until thickened.
For uneven baking, make sure your oven rack is centered.
Storage
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month.
Make ahead
The loaf can be made a day in advance and glazed just before serving. To freeze, wrap the cooled loaf tightly in plastic wrap and foil before freezing.
Variations
Add 1/2 cup of chopped nuts for extra texture.
Substitute dark chocolate chips for a richer flavor.
Add a teaspoon of cinnamon to the batter for a warm spice note.
Use almond extract instead of vanilla for a nutty twist.
Frequently asked questions
Can I use regular-sized chocolate chips?
Yes, but mini chocolate chips distribute more evenly throughout the loaf.
How do I prevent the chocolate chips from sinking?
Toss them in a little flour before folding into the batter to help them stay suspended.
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds a tangy flavor and helps tenderize the loaf. To substitute, add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.
What if I don't have a loaf pan?
You can use an 8 x 8 in (20 x 20 cm) square pan, but check for doneness earlier as the baking time may be shorter.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories320
Total Fat15 g
Saturated Fat9 g
Cholesterol55 mg
Sodium130 mg
Total Carbohydrate45 g
Dietary Fiber1 g
Total Sugars30 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
