Mini Chocolate Chip Cookie Doughnuts

Mini Chocolate Chip Cookie Doughnuts
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Baked chocolate chip doughnuts, glazed and dipped in cookie crumbs are a totally irresistible, totally easy, homemade dessert.This recipe is courtesy of Joy the Baker.
Servings
12
servings
Doughnut
Ingredients
  • 3 tablespoon unsalted butter
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 3/4 cup all-purpose flour
  • 3 tablespoon mini chocolate chips
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 cup light brown sugar
  • 2 tablespoon browned butter
  • 1 egg
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips
  • 1 1/2 cup powdered sugar
  • pinch of salt
  • 2 tablespoon browned butter
  • 2 tablespoon whole milk
  • vanilla extract
Directions
  1. Melt butter in a small saucepan over medium-low heat. Stir in the brown sugar, cinnamon, and salt until just combined. Add the flour and quickly stir into the butter and sugar mixture. Continue to cook over low heat until the mixture is thoroughly combined and resembles wet sand. Cook over low heat for 3 minutes, before turning out onto a plate to cool. Once cooled, toss in the chocolate chips.
  2. Preheat the oven to 350 degrees F. Lightly grease two mini doughnut pans.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.
  4. In a small saucepan over medium-low heat, melt the butter for the doughnuts and the glaze. Melt until the butter browns and smells nutty. Remove from the heat and transfer to a small bowl.
  5. In a small bowl whisk together the egg, milk, and vanilla extract. Whisk in the browned butter.
  6. Add the wet ingredients to the dry ingredients. Stir until no lumps of flour remain. Fold in the chocolate chips.
  7. Dollop batter into the prepared pan using a small spoon. Smooth out and fill each doughnut in the pan ¾ full. Bake for 6-8 minutes. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
  8. Whisk together the powdered sugar, salt, butter, milk, and vanilla extract until smooth and pourable. Add more milk or powdered sugar as necessary to adjust the consistency.
  9. To assemble the doughnuts, dip them in the glaze, shake off any excess, and cover with crumb topping. Allow to set for 15 minutes before serving.
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