Donut Shaped Chocolate Chip Cookies

Take regular chocolate chip cookies to the next level with donut shaped cookies glazed with melted chocolate and coated with finely chopped nuts. 

Happy June, everyone! Do you have any great summer plans —a family reunion, a beach vacation, a tropical getaway, a theme park destination, a trip to the mountains, or a staycation? Whatever they may be, I hope you have loads of fun and create lasting memories.

I am going to have a working summer. Aside from the Independence Day holiday and two vacation days, my summer will be business as usual with little time for R&R. But don’t feel too sorry for me…because later on this year, I will be embarking on a dream trip to………Italy!! Woo hoo!! In light of that, working throughout the summer will be SO worth it! I can’t wait to see the rolling hills, the vineyards, and the old farmhouses of the Tuscany region. And I am so looking forward to smelling the lemon-scented air and the majestic beauty of the cliffside towns of the Amalfi Coast. It will truly be heaven on earth!

Has anyone been to Italy? If you have, I would love to hear about it. Do you have any suggestions? Where and what do you like to eat most? What activities or tours do you enjoy most? I welcome your comments!

As far as the food goes, I plan to do some serious damage. Isn’t that the whole point of going to Italy? Heck yeah! I can go on and on, but I better understand why we are here today—these awesome cookies!

For starters, I must say that I have not had so much trouble with a recipe in a while. It took seven batches of cookies before I was happy with the result. You see, these cookies were supposed to be pretzels: Chocolate Chip Pretzel Cookies, to be exact. I know! How awesome is that idea? But for it to work, I needed a cookie that held its shape during baking.

I threw every trick in the book I knew to make it, but the batter did not hold together enough to produce a proper-looking pretzel cookie. I reduced the amount of butter; I used a 50/50 mixture of shortening and butter; I added cornstarch; I reduced the amount of sugar; I chilled the dough. The result was not exactly what I wanted because of the spreading. I didn’t want to change the recipe so much that it couldn’t really be considered a true chocolate chip cookie.

In the end, I switched to plan B because I was up to my eyeballs in chocolate chip cookies and had to MAKE IT STOP! Errrr!! All’s well that ends well, though. Thank goodness for the switch because I love Plan B. These Donut Shaped Chocolate Chocolate Chip Cookies are the bomb!

Instead of forming the dough into pretzels, they were baked in donut molds. Beware: the cookies do not puff up like regular donut batter. And if you’re looking for soft and chewy, these are not it. They are somewhat firm and slightly crumbly. The cookies are filled with mini chocolate chips inside and have a coating of chocolate on the outside. For extra pizzazz, they are coated with a layer of chopped nuts. You can use standard walnuts or other varieties such as pecans, almonds, cashews, peanuts…or any other kind of nuts you like. Just don’t use the ones you find in the yard—they are probably poisonous. Haha! I used a combo of walnuts and pecans in these pictures simply because I ran out of walnuts.

Maybe someday you will see Chocolate Chip Pretzel Cookies here, but for now, I leave you with these tasty little morsels. Try them when you want to make something new out of something old.

Until next time…addio miei amici!

Recommended supplies:

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• Donut baking pans
• Baking sheet and cooling rack
• Parchment paper

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Donut Shaped Chocolate Chip Cookies

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 30 minutesCook time: 8 minutesTotal time: 38 minutesServings:12 Cookies

Description

Take regular chocolate chip cookies to the next level with donut shaped cookies glazed with melted chocolate and coated with finely chopped nuts. 

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 6 tbsp. butter, melted
• 6 tbsp. shortening 
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 egg
• 2 tsp. vanilla extract
• 2 1/4 cups mini semi-sweet chocolate chips, divided
• 2 tsp. coconut oil,  or butter
• 1 1/2 cups finely chopped walnuts

Instructions

1. Preheat oven to 375 degrees F. Spray 2 6-cavity donut molds with cooking spray. Set aside.
2. Combine the flour, cornstarch, salt, baking soda, and baking powder in a small bowl and set aside.
3. Add butter, shortening, granulated, and brown sugar in a mixing bowl. Beat on medium-high until creamy, about 1 minute. Add egg and vanilla extract. Continue beating until fluffy and smooth, about 1 more minute. Add the flour mixture and mix by hand until most of the flour is blended. Add 1 cup of the chocolate chips. Blend to distribute until all of the flour is incorporated. Fill donut molds with batter, pressing the batter gently into the cavities.
4. Bake on the next to lowest rack in the oven for 7 to 8 minutes or until the edges are lightly browned. Remove from oven and allow to cool for 5 minutes. Loosen cookies from mold by running a butter knife around the rim of each cavity. Remove and place cookies on a cooling rack.  
5. Meanwhile, place the remaining 1 1/4 cups of chocolate chips and coconut oil in a microwaveable bowl. Microwave for 20 seconds. Stir. Repeat until the chocolate is smooth. Use a butter knife to spread the chocolate glaze on the rounded side of the cooled cookie. Place the cookie, rounded side up, on a baking sheet lined with wax or parchment paper. Sprinkle on nuts using a butter knife or a small spoon to press nuts onto the cookie. Repeat until all cookies are coated. Chill for about 20 minutes to set the chocolate.
6. Makes 12 servings.

Keywords:Donuts, Holiday Baking, Christmas, Chocolate Chip Cookies, Chocolate Covered

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