Author Notes
Received a call from my mother one day wondering why there isn't a doughnut cookie combo. My first thought was no, no, no there doesn't need to be a doughnut cookie combo. But then my mind would not stop thinking about how this could actually work. Then this turned into me having to try two different doughnut cookie treats in one day. Here are the results of the raised doughnut with chocolate chip cookie in the middle. The raised doughnut recipe I found from www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html.
I accidentally added a little extra yeast and sugar to my recipe and it worked out well. I also changed the steps in how they combined the ingredients and changed the icing. The chocolate chip cookie is from the Nestle Toll House cookie recipe with a little less sugar and an egg substitutes as the cookie will be still be doughy after frying. The below cookie dough recipe is a half batch since you will not need the full batch to make the doughkies. Fill free to make a whole batch of your favorite chocolate chip cookie recipe so you will have some dough left over to make cookies later in the week. —Amitha's Expression of Creativity
Continue After Advertisement
Ingredients
- Chocolate Chip Cookie
-
1 cup
and 2 tablespoons all-purpose flour
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1/2 cup
butter, soften
-
1/3 cup
granulated sugar
-
1/3 cup
brown sugar
-
1 teaspoon
vanilla extract
-
1 tablespoon
cornstarch
-
2 tablespoons
water
-
1 cup
chocolate chips
- Doughnut and icing
-
1/2 cup
water, warm
-
2 packets
and 1/2 tespoon active dry yeast
-
1/4 cup
and 1 tablespoon sugar
-
3/4 cup
2% milk, lukewarm
-
1/3 cup
shortening
-
2
eggs
-
1 teaspoon
salt
-
4 cups
all-purpose flour
-
oil
for frying
-
icing
recipe
-
2 tablespoons
heavy cream- might need a little more
-
1 teaspoon
vanillia
-
1 cup
confectioner's sugar
Directions
- Chocolate Chip Cookie
-
Combine flour, baking soda and salt in a bowl.
-
Beat butter, granulated sugar and brown sugar in large mixing bowl until creamed together.
-
Add vanilla extract, cornstarch and water and beat well.
-
Gradually add in flour mixture.
-
Fold in chocolate chips.
-
Scoop and ball the dough with a small dough/ice cream scoop and place on a tray.
-
Place in the refrigerator until the doughnut dough is ready.
- Doughnut and icing
-
In a large bowl place yeast, warm water (not hot) and sugar. Let it sit for 5 minutes. If you don't see the yeast start to froth then the water was too hot or the yeast was bad.
-
In a small pot place milk and shortening until the shortening has melted and let cool until lukewarm.
-
Add lukewarm milk to the yeast mixture and add one cup of flour, salt and eggs. Mix until smooth.
-
Add the remaining 3 cups of flour to make a soft dough.
-
When dough starts to leaves sides of bowl, turn out onto lightly floured board. Knead until dough for two to three minutes.
-
Place dough back into a lightly greased bowl and cover. Let it rise in a warm place until it doubles. About 1 1/2 hours.
-
Retrieve the chocolate chip cookie dough and with a medium dough/ice cream scoop, scoop out the doughnut dough. I didn't need to grease the scoop but if it starts to stick grease the scoop
-
Lightly flour your hands and place the chocolate chip cookie dough in the center of the doughnut dough and ball the doughnut dough around the cookie dough.
-
Place on a lightly greased cookie sheet about 1 to 2 inches apart. loosely cover and let rise another 40 to 60 minutes.
-
Mix heavy cream, vanilla and confectioner's sugar in a small bowl and set aside
-
Heat oil in a large pot or dutch oven to 340-350 degrees Fahrenheit. The oil should be about 3 inches deep maybe a little more.
-
Drop in 4 to 5 doughnuts into the hot oil at a time. When golden brown on one side flip and remove when golden brown on other side.
-
Place on paper towels and glaze when the doughkies are still warm.
See what other Food52ers are saying.