Skip to content
Obsessed Cakes

cakes everyone can have and love.

Search recipes
Menu

Obsessed Cakes

Chocolate Chip Cookie Donut Loaf

4.7 out of 5 from 33 ratings

A soft vanilla donut loaf with mini chocolate chips, cookie-like streusel, flaky salt, and a thin crackly glaze.

Prep
25 min
Bake
50-90 min
Total
About 2 hr 5 min to 2 hr 35 min
Yield
One 9x5-inch loaf

On a phone, if the print window does not open, use your browser's Share menu and choose Print.

Ingredients

Chocolate Chip Cookie Streusel

  • 60 g (about 1/2 cup) all-purpose flour
  • 32 g (about 2 tablespoons + 1 3/4 teaspoons) granulated sugar
  • 16 g (about 1 tablespoon + 5/8 teaspoon) light brown sugar, packed
  • 1/4 teaspoon fine sea salt
  • 45 g (about 3 tablespoons + 1/2 teaspoon) cold butter, cubed
  • 1/4 teaspoon vanilla bean paste
  • 48 g (about 1/4 cup + 1 teaspoon) mini chocolate chips
  • Optional: 1 tablespoon sanding sugar

Loaf

  • 208 g (about 1 3/4 cups) all-purpose flour
  • 12 g (about 1 tablespoon + 2 1/8 teaspoons) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 175 g (about 3/4 cup + 2 tablespoons) granulated sugar
  • 96 g (about 6 tablespoons + 2 1/2 teaspoons) neutral oil
  • 160 g (about 1/3 cup + 5 tablespoons) plain unsweetened yogurt
  • 108 g (about 7 tablespoons) milk
  • 2 1/2 teaspoons vanilla bean paste
  • 1/2 teaspoon apple cider vinegar
  • 100-120 g (about 1/2 cup + 1 tablespoon to 2/3 cup) mini chocolate chips

Vanilla Crackle Glaze

  • 250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
  • 60 g (about 1/4 cup) milk
  • 1 teaspoon vanilla bean paste
  • Pinch fine sea salt

Topping

  • Maldon flaky sea salt

Before Baking

  • Coarse sanding sugar, for sprinkling

Pan used

I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.

Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.

Instructions

  1. Preheat oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
  2. Make the streusel. In a medium bowl, combine the flour, granulated sugar, brown sugar, optional sanding sugar, and salt. Add the cold butter and vanilla bean paste. Work together until crumbly with a mix of small crumbs and larger clusters. Fold in the mini chocolate chips. Refrigerate while preparing the batter.
  3. In a large bowl, whisk together the granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until smooth.
  4. Add the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Whisk just until combined and no dry streaks remain.
  5. Fold in the mini chocolate chips just until evenly distributed.
  6. Transfer the batter to the prepared loaf pan and smooth the top. The batter should fill the pan just over halfway full.
  7. Sprinkle the chilled streusel evenly over the batter, leaving some larger clusters intact.
  8. Sprinkle the top lightly and evenly with coarse sanding sugar just before baking.
  9. Bake for 50-90 minutes. At 45 minutes, tent the loaf loosely with foil to protect the streusel and continue baking. Check for doneness as described in the next step before removing the loaf.
  10. 10

    Before you take the loaf out

    Baking time is a guide, not a deadline.

    Check the center: Insert a skewer or toothpick into the cake, avoiding melted chocolate chips.

    Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.

    Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.

    The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.

    An underbaked center can collapse as the loaf cools.

  11. A few minutes after baking, sprinkle with Maldon flaky sea salt. Cool in the pan for 25-30 minutes, then transfer the loaf to a wire rack.
  12. Once the loaf is on the wire rack and feels warm but no longer hot, whisk together the powdered sugar, milk, vanilla bean paste, and salt until smooth and pourable. Drizzle the glaze evenly over the loaf.
  13. Allow the loaf to cool completely at room temperature.
  14. Chill for about 30 minutes, or until the glaze and center feel set enough for clean slices. If you want to serve it warmer, let it set on the counter instead.

obsessedcakes.com/recipes/chocolate-chip-cookie-donut-loaf