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    Home ยป Recipes ยป Breads & Muffins

    Easy & Delicious Chocolate Chip Brioche Loaf

    Published: Nov 7, 2023 ยท Modified: Apr 20, 2025 by Emily Laurae ยท This post may contain affiliate links.

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    chocolate chip brioche
    chocolate chip brioche
    chocolate chip brioche

    Indulgence meets versatility in this Chocolate Chip Brioche Loaf โ€” a soft, buttery bread I first fell in love with during pastry school. This classic enriched dough bakes up tender and pillowy, with melty semisweet chocolate chips tucked into every bite. Enjoy it warm, toasted with butter, or turn it into the most decadent French toast โ€” itโ€™s a chocolatey treat that never goes out of season.

    Chocolate chip brioche loaf.
    Jump to:
    • โญ Why Youโ€™ll Love This Chocolate Brioche Recipeย 
    • ๐ŸดIngredients
    • โฒ๏ธ Substitutions & Variations
    • ๐Ÿ“–ย Step by Step Instructions
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips
    • ๐Ÿ’ญ Recipe FAQs
    • More Recipes You'll Love
    • Chocolate Chip Brioche
    • ๐Ÿ’ฌ Comments

    This recipe for chocolate chip bread is a true marvel, effortlessly achieving that coveted fluffiness that only an enriched dough can provide. But, It's more than just a sweet treat; it's a canvas for your sweet culinary creativity. 

    You can savor chocolate chip brioche bread on its own, its inherent chocolatey richness and pillowy softness making it a delectable stand-alone delight. Or, add another delicious layer of flavor by slathering it with a protein-packed swipe of homemade nut butter or a juicy dollop of your favorite jam.

    But that's not all this chocolatey brioche can do. Try transforming it into a luscious chocolate chip brioche french toast with a simple dip in a custard mixture, or make it the star of a cozy brioche bread pudding that warms your heart and soul. No matter how you enjoy it, I promise this is a weekend baking project worth trying.

    โญ Why Youโ€™ll Love This Chocolate Brioche Recipe 

    Wondering if chocolate chip bread is the right move? Aside from being studded with melty chocolate, this delectably tender, fluffy loaf is also:

    • The Perfect Cozy Weekend Project: There's something inherently comforting about dedicating a lazy weekend morning to baking. This recipe for Chocolate Chip Brioche is the perfect companion for those moments when you want to slow down, savor the process, and fill your home with the intoxicating aroma of freshly baked bread. It's a cozy project that rewards you with the most satisfying, fluffy, and chocolatey outcome.
    • Versatile: This Chocolate Chip Brioche is like the little black dress of the baking worldโ€”versatile, adaptable, and always in style. Whether you're looking for a simple snack, a show-stopping breakfast, or a dessert that will steal the spotlight, this brioche can do it all. 
    • A Fun, Sweet Twist On A Classic: Traditional brioche is a thing of beauty, but I decided to sprinkle a little extra magic into the mix. The addition of semisweet chocolate chips adds a sweet surprise with every bite. It's the perfect balance of buttery richness and chocolatey goodness, taking a beloved classic to a whole new level of deliciousness. You won't be able to resist its sweet charm.

    ๐ŸดIngredients

    ingredients needed to make chocolate chip brioche in small bowls on the counter.

    My brioche chocolate chip bread is made with primarily pantry staples, meaning itโ€™s well within reach for any home baker. Hereโ€™s what youโ€™ll need:

    • Brioche Dough - Made with simple staples like all-purpose flour, butter, and eggs, this yeasted dough is the basis for everything from brown butter cinnamon rolls, babkas and donuts to cinnamon rolls and french toast casserole.
    • Semisweet Mini Chocolate Chips - Youโ€™re welcome to use any variety of chocolate chip that you like, but I think 55% semi-sweet is ideal. 
    • Egg Wash - For giving a gorgeous, shiny topping to your loaf. To make it, youโ€™ll need 1 egg whisked with a tablespoon of milk or cream.

    See recipe card below for a full list of ingredients and measurements.

    โฒ๏ธ Substitutions & Variations

    • Chocolate Chip Brioche Rolls - If you donโ€™t want to bust out the serrated knife, consider making individually portioned rolls with the dough.
    • Swap Your Chocolate - Feel free to use the baking chips of your choice. Dark or bittersweet chocolate is great for a grown-up loaf, or try using milk chocolate to appeal to younger palates.
    • French Toast - Dreaming up an indulgent breakfast for a special occasion? Pan frying this delicious homemade bread recipe with mini chocolate chips would be a great sweet snack and the most epic breakfast! You can use my favorite french toast recipe custard base and tutorial - it would be a perfect addition to your morning meal!

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    ๐Ÿ“– Step by Step Instructions

    Step 1: Proof Yeast. Mix together the warm water, sugar, and yeast together in your stand mixerโ€™s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.

    Step 2: Add flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. 

    Step 3: Knead. At this point, switch to using the dough hook attachment and knead for 6-8 minutes. 

    Brioche dough in a mixing bowl.
    Window pane test with brioche dough.

    Step 4: Add salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing. 

    Step 5: Add chocolate. For an additional minute, mix in your chocolate chips.

    Step 6: Proof. Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. Youโ€™re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. 

    Step 7: Degas & Overnight Ferment. Then, remove the plastic wrap, and degas the dough by punching it down before recovering and place in the fridge overnight. This overnight rest of about 12-14 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.

    Brioche dough with mini chocolate chips in the dough.
    Shaped chocolate chip brioche dough in a baking pan.

    Step 8: Shape. Divide your dough using a sharp knife or a bench scraper into 3 even pieces. Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Place 3 boules into your sprayed/greased 10x5 loaf pan. 

    Step 9: Proof. Cover with a clean cloth and set in a warm, draft-free environment until doubled in size, about 1.5 to 2 hours.

    Step 10: Bake. Gently brush the proofed loaf with egg wash and bake at 330ยฐF for about 45 minutes or until the internal temperature of your loaves reach 190ยฐF. 

    Step 11: Enjoy! Once cooled, slice your chocolate chip brioche into slices and enjoy! 

    Chocolate brioche on a cooling rack.
    Slice of chocolate chip brioche.

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips

    • Make a proofing box in your oven. Depending on where you live and what time of year it is, your kitchen might be a little cool and drafty, which isnโ€™t ideal for proofing bread. To remedy this, try making a proofing box by adding a cake pan to the bottom rack of your turned-off oven. Add a cup or two of boiling water, then place the bowl or loaf pan with the chocolate chip brioche dough on the rack above and close the door. The boiling water will give the perfect amount of humidity and ambient heat for the yeasty beasties to do their work. 
    • Is your loaf browning too quickly? Tent the top of the bread with aluminum foil to prevent the top from burning.
    • Once baked, remove the loaf from itโ€™s pan and allow to cool on a cooling rack to prevent sweating. Thereโ€™s nothing sadder than a freshly baked loaf that has become soggy from sitting in condensation!
    • Resist the urge to slice while warm. The hardest part of this brioche recipe is having patience. Cooling allows the loaf's interior to set properly, ensuring a soft and moist crumb. Slicing it too soon can result in a gummy or doughy texture.
    Slice of chocolate chip brioche on a plate.

    ๐Ÿ’ญ Recipe FAQs

    Whatโ€™s the best way to eat chocolate chip brioche? What can I make with chocolate chip brioche bread?

    Honestly, thereโ€™s no wrong way to eat this chocolate chip bread! Itโ€™s lovely on its own, but is also delicious with butter, nut butter, and/or jam. You can also use it as an ingredient to make chocolate chip french toast or chocolate chip bread pudding.ย 

    Can you toast chocolate chip brioche?

    Absolutely! Just note that a toaster oven might be better than a conventional toaster here, as the clamping function of a traditional toaster might cause some chocolate to get stuck on the inside of the machine.

    Can you freeze chocolate chip brioche?

    Sure thing! If you arenโ€™t going to finish the loaf within a day or two, I suggest cooling and slicing it first, then storing it in a zip-top freezer-safe bag with all the air pressed out. Then, whenever the craving for bread with chocolate chips arises, just grab a slice and toast it!

    How should I store my chocolate chip brioche loaf for maximum freshness?

    To keep your chocolate chip brioche fresh and maintain its fluffy crumb, store it in an airtight container or wrap it in parchment paper and then place it in a freezer bag. Room temperature storage is fine for the first day, but after that, refrigerate or freeze for longer shelf life.

    cut brioche on a cooling rack.

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    If you try this recipe for Chocolate Chip Brioche, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Chocolate chip brioche loaf on a cooling rack.

    Chocolate Chip Brioche

    Indulgence meets versatility in this Chocolate Chip Brioche recipe. Picture the softest, most pillowy brioche, tender and buttery, but with an irresistible twist. Nestled within the golden, buttery crumb are plenty of melty morsels of semisweet chocolate chips, ensuring every bite is a celebration of chocolatey goodness.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 50 minutes minutes
    Cook Time: 20 minutes minutes
    Resting Time: 9 hours hours
    Total Time: 10 hours hours 10 minutes minutes
    Servings: 12 Slices
    Calories: 175kcal
    Author: Emily Laurae

    Equipment

    • Bowls
    • Mixer with Paddle Attachment and Dough Hook
    • Bench Scraper or Knife
    • Tea Towel or Plastic Wrap
    • 9 x 4 Pullman Loaf Pan (without the cover)

    Ingredients

    • ยพ Cup (175 g) Warm Water
    • ยผ Cup (50 g) Granulated Sugar
    • 1 teaspoon Active dry yeast
    • 3 ยพ Cup (500 g) All-Purpose flour
    • 3 Large Eggs
    • 1 ยผ teaspoon Salt
    • โ…“ Cup + 1 Tbsp (100 g) Unsalted Butter, room temperature
    • 1 cup (180 g) Semisweet Mini Chocolate Chips
    • (100 g) Egg Wash, 1 Egg whisked with 1 teaspoon of milk or cream

    Instructions

    • Mix together the warm water, sugar and yeast together in your stand mixerโ€™s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
      ยพ Cup Warm Water, ยผ Cup Granulated Sugar, 1 teaspoon Active dry yeast
    • Add your flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing.ย If your dough is looking wet after adding the butter, never fear! It needs to strengthen, and mixing on medium high speed will help the gluten strands to develop as you hear the dough slapping the sides of the mixing bowl. Finally, add mini chocolate chips and mix for an additional minute to incorporate.
      3 ยพ Cup All-Purpose flour, 3 Large Eggs, 1 ยผ teaspoon Salt, โ…“ Cup + 1 tablespoon Unsalted Butter, 1 cup Semisweet Mini Chocolate Chips
    • Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. Youโ€™re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. Then, remove the plastic wrap, and degas the dough by punching it down before recovering and placing it in the fridge overnight. This overnight rest of about 8 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.
    • After the dough has rested overnight โ€“ itโ€™s time to start shaping! Divide your dough using a sharp knife or a bench scraper into 3 even pieces (about 320g each). Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Place 3 boules into your sprayed/greased 9x4 loaf pan. I used a pullman pan for this recipe to create those crisp, 90 degree edges. Cover with a clean cloth and set in a warm, draft-free environment until doubled in size, about 1.5 to 2 hours.
    • Gently brush both proofed loaf with egg wash and bake at 330ยฐF for about 45 minutes or until the internal temperature of your loaves reach 190ยฐF. Make sure that the loaf is baking on the middle rack. Cover the top of the bread with aluminum foil if you notice it browning too quickly as it bakes - I usually check around 30 minutes to see the coloring. Once baked, immediately remove the loaf from itโ€™s pan to prevent a soggy bread bottom and allow the loaf to cool on a cooling rack.
      Egg Wash

    Video

    Notes

    How should I store brioche? Does brioche freeze well?
    To keep that golden loaf as fresh as the day it was baked, you have a few options. For short-term love, store your brioche in a bread box or airtight container at room temperature; this will help maintain its softness for a few days.

    Brioche also freezes beautifully! ๐ŸงŠโœจ Simply wrap it tightly in plastic wrap or aluminum foil, pop it in a freezer bag (removing as much air as possible), and store in the deep freeze for up to a month. When you're ready to enjoy, let it thaw at room temperature or give it a gentle warm-up in the oven. Voilร  โ€“ freshly baked brioche bliss anytime you fancy!

    Nutrition

    Calories: 175kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 259mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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