Soft, moist, and rich with coffee flavor, these chocolate chip donuts are a cozy treat that works just as well for breakfast as it does for an afternoon snack. Mini chocolate chips melt into the tender crumb, while a smooth coffee glaze and chocolate drizzle take them to bakery-level indulgence.
Why You’ll Love This Recipe
These donuts are baked, not fried, making them easy and approachable at home. The coffee flavor is warm and balanced, enhancing the sweetness without overpowering it. Mini chocolate chips ensure chocolate in every bite, and the glaze adds just the right finishing touch. They come together quickly with simple pantry ingredients and feel special enough for guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the donuts
½ cup unsalted butter, softened
⅓ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
½ cup brewed coffee, cooled
¼ cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon instant coffee granules
¾ cup mini chocolate chips
For the coffee glaze
1 cup powdered sugar
2 tablespoons brewed coffee, cooled
1 tablespoon milk
½ teaspoon vanilla extract
For the chocolate drizzle
¼ cup semi-sweet chocolate chips
1 tablespoon butter
Directions
Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the brewed coffee, milk, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and instant coffee granules. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the mini chocolate chips.
Spoon or pipe the batter into the prepared donut pan, filling each cavity about three-quarters full.
Bake for 12 to 15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, brewed coffee, milk, and vanilla extract until smooth. Dip the cooled donuts into the glaze and return them to the rack.
For the chocolate drizzle, melt the chocolate chips and butter together until smooth. Drizzle over the glazed donuts and let set before serving.
Servings and timing
Servings: 12 donuts
Preparation time: 15 minutes
Baking time: 12–15 minutes
Cooling and glazing time: 15 minutes
Total time: about 45 minutes
Variations
For a stronger coffee flavor, increase the instant coffee granules to 1½ teaspoons.
Swap mini chocolate chips for dark chocolate chips for a richer taste.
Add a pinch of cinnamon or cocoa powder to the batter for extra depth.
Skip the chocolate drizzle and sprinkle finely chopped chocolate on the glaze instead.
Storage/Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual donuts in the microwave for 8 to 10 seconds. Glazed donuts are best reheated gently to avoid melting the topping.
FAQs
Can I make these donuts without a donut pan?
Yes, you can bake the batter in a muffin tin to make donut-style muffins. Adjust the baking time to about 18 to 20 minutes.
Can I use instant coffee instead of brewed coffee?
Yes, dissolve 1 teaspoon of instant coffee in ½ cup warm water to replace the brewed coffee.
Are these donuts fried or baked?
These donuts are baked, which makes them easier to prepare and lighter in texture.
Can I freeze chocolate chip donuts?
Yes, freeze unglazed donuts in an airtight container for up to 2 months. Glaze after thawing.
What type of chocolate works best?
Mini chocolate chips work best because they distribute evenly throughout the batter.
Can I use oil instead of butter?
Butter is recommended for flavor, but you can use an equal amount of neutral oil if needed.
How do I keep the donuts moist?
Avoid overbaking and store them in an airtight container to retain moisture.
Can I make the glaze thicker?
Yes, add more powdered sugar a tablespoon at a time until the desired consistency is reached.
Do these donuts taste strongly of coffee?
The coffee flavor is noticeable but balanced and not overpowering.
Can I double the recipe?
Yes, this recipe doubles well if you are serving a crowd.
Conclusion
These chocolate chip donuts are a perfect blend of coffee warmth and chocolate sweetness, finished with a glossy glaze that makes them irresistible. Simple to make and full of comforting flavor, they are a wonderful homemade treat that feels both cozy and indulgent.
These baked chocolate chip donuts are soft, fluffy, and infused with coffee flavor, featuring melty mini chocolate chips in every bite. Finished with a smooth coffee glaze and chocolate drizzle, they make the perfect indulgent treat for any time of day.
Ingredients
½ cup unsalted butter, softened
⅓ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
½ cup brewed coffee, cooled
¼ cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon instant coffee granules
¾ cup mini chocolate chips
1 cup powdered sugar
2 tablespoons brewed coffee, cooled
1 tablespoon milk
½ teaspoon vanilla extract (for glaze)
¼ cup semi-sweet chocolate chips
1 tablespoon butter (for drizzle)
Instructions
Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well.
Stir in brewed coffee, milk, and vanilla extract until combined.
In another bowl, whisk together flour, baking powder, baking soda, salt, and instant coffee granules.
Gradually add dry ingredients to wet ingredients and mix just until combined. Fold in mini chocolate chips.
Spoon or pipe batter into prepared donut pan, filling each cavity about 3/4 full.
Bake for 12–15 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk powdered sugar, brewed coffee, milk, and vanilla until smooth. Dip cooled donuts into the glaze and return to rack.
For the drizzle, melt chocolate chips and butter together until smooth. Drizzle over glazed donuts and let set.
Notes
Increase instant coffee to 1½ teaspoons for stronger flavor.
Use dark chocolate chips for a richer taste.
Add a pinch of cinnamon or cocoa powder to the batter for extra depth.
Skip the drizzle and top with chopped chocolate instead.
Store glazed donuts gently to avoid smudging the topping.
