-
1
Combine flour, baking soda and salt in a bowl.
-
2
Beat butter, granulated sugar and brown sugar in large mixing bowl until creamed together.
-
3
Add vanilla extract, cornstarch and water and beat well.
-
4
Gradually add in flour mixture.
-
5
Fold in chocolate chips.
-
6
Scoop and ball the dough with a small dough/ice cream scoop and place on a tray.
-
7
Place in the refrigerator until the doughnut dough is ready.
-
8
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.
-
9
In a small pot place milk and shortening until the shortening has melted and let cool until lukewarm.
-
10
Add lukewarm milk to the yeast mixture and add one cup of flour, salt and eggs. Mix until smooth.
-
11
Add the remaining 3 cups of flour to make a soft dough.
-
12
When dough starts to leaves sides of bowl, turn out onto lightly floured board. Knead until dough for two to three minutes.
-
13
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.
-
14
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
-
15
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.
-
16
Place on a lightly greased cookie sheet about 1 to 2 inches apart. loosely cover and let rise another 40 to 60 minutes.
-
17
Mix heavy cream, vanilla and confectioner's sugar in a small bowl and set aside
-
18
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.
-
19
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.
-
20
Place on paper towels and glaze when the doughkies are still warm.
