Chocolate chip cookie + donut = perfection. Remember those baked donuts from a couple weeks back? I mentioned that I bought the mini donut pan along with the regular size and since I’m not willing to buy a single purpose pan I’ve been doing some experimenting. Turns out these pans are quite versatile and make for a super moist (addicting) cookie. Tell me what else I could experiment with in my new pans?
Chocolate Chip Cookie Donut Recipe
3/4 cup white sugar
3/4 cup brown sugar
1 cup butter, soft
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/4 cup finely ground almonds (or use 1/4 cup more all purpose flour)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi sweet chocolate chunks
Preheat oven to 350 degrees F. Mix butter and sugar until fluffy. Add the vanilla and egg and mix on medium until thoroughly combined. In a separate bowl mix together the flours, ground almonds, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet. Once a dough has formed stir in the chocolate chunks. Spoon dough into donuts pan until 3/4 full, leaving room at the top. I overfilled some and the hole didn’t go all the way through. They were still delish! Cook for 10 minutes or until golden brown. Makes 24.