This chocolate chip cookie donut loaf is a hybrid bake that combines the soft, buttery crumb of a classic chocolate chip cookie with the tender, cake-like texture of a donut—all in one easy loaf. The top gets a cinnamon-sugar coating that mimics the classic donut finish, while the inside stays moist and packed with melty chocolate chips. It’s a simple one-bowl treat that works for breakfast, brunch, or dessert.
Ingredients
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips, plus 2 tablespoons for topping
- For the coating:
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should look glossy.
- Add the eggs one at a time, whisking well after each addition. Then whisk in the milk and vanilla extract until smooth.
- Sprinkle the flour, baking powder, and salt over the wet ingredients. Gently fold with a spatula until just combined—do not overmix. A few streaks of flour are fine.
- Fold in 1 cup of chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (no wet batter). If the top browns too quickly, loosely tent with foil after 40 minutes.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack. While still warm (but not hot), brush the top with the melted butter for the coating.
- In a small bowl, mix the 1/4 cup sugar and cinnamon. Sprinkle this mixture generously over the buttered loaf. Let cool completely before slicing.
Tips
- Room temperature ingredients: Cold eggs and milk can seize the melted butter and make the batter lumpy. Set them out 30 minutes before starting.
- Don’t overmix: Overmixing develops gluten, which makes the loaf tough and dense instead of tender. Fold just until the flour disappears.
- Check for doneness: Ovens vary, so start checking at 50 minutes. The toothpick test is more reliable than time alone.
- Substitution: You can replace the whole milk with buttermilk for a slightly tangier, more tender crumb. If using buttermilk, add 1/4 teaspoon baking soda to the dry ingredients to balance the acidity.
Serving Suggestions
Slice the loaf thick and serve it warm with a glass of cold milk or a hot cup of coffee. For an extra indulgent touch, toast the slices lightly and spread with a little butter or cream cheese. It also makes a great base for a simple glaze—drizzle a mixture of powdered sugar and milk over the top before serving.
Variations
- Double chocolate: Replace 2 tablespoons of the flour with unsweetened cocoa powder and use white chocolate chips instead of semi-sweet.
- Nutty crunch: Fold in 1/2 cup (60 g) of toasted chopped walnuts or pecans along with the chocolate chips.
- Citrus twist: Add 1 teaspoon of orange zest to the batter for a bright, fruity note that pairs well with dark chocolate.
- Gluten-free: Use a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but the flavor stays intact.
Storage and Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. The cinnamon-sugar coating may soften over time, but that’s part of the charm. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. To reheat, place a slice in the microwave for 15–20 seconds, or toast it in a toaster oven at 350°F (175°C) for 5 minutes to revive the crisp edges.
Frequently Asked Questions
Can I use a different pan? Yes, you can use an 8×4-inch loaf pan, but increase the baking time by 5–10 minutes. For muffins, fill greased muffin cups 2/3 full and bake for 18–22 minutes.
Why did my loaf sink in the middle? This usually happens if the batter is overmixed or if the oven door is opened too early. Make sure your baking powder is fresh (test by stirring a little into hot water—it should bubble) and avoid opening the oven for the first 30 minutes.
Can I reduce the sugar? You can cut the granulated sugar by 2 tablespoons, but the loaf will be less sweet and the texture slightly drier. The brown sugar is important for moisture, so don’t reduce that.
Can I use milk chocolate chips? Absolutely. Milk chocolate will make the loaf sweeter and creamier. Dark chocolate chips (60% cacao) give a more intense, less sweet flavor.
Is this a yeast donut bread? No, this is a quick bread—it uses baking powder instead of yeast, so it’s ready in under an hour and has a cake-like texture. It’s not a traditional fried donut, but it captures the donut flavor in loaf form.
Can I make this vegan? Yes, substitute the butter with vegan butter or coconut oil (melted), use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use a plant-based milk like oat or almond. The texture will be slightly denser, but it will still be delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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