If you love brioche bread, you will want to try this fluffy chocolate chip brioche bread recipe! This buttery chocolate chip brioche takes the classic French brioche bread to the next level by adding crunchy, decadent, chocolate chips to the mix. Whether you serve it for breakfast, brunch, or a post-dinner dessert, it will be a guaranteed crowd-pleaser!
🌟 Why this is the best recipe
- It is versatile - You can customize your chocolate chip brioche bread with different add-ins, toppings, make them into smaller chocolate chip brioche rolls, or even use the dough to make chocolate chip brioche french toast!
- No fancy ingredients or equipment required - This brioche chocolate chip recipe uses eight simple pantry items you likely have at home. You also don't need any unique equipment!
- It is an easy yet detailed guide - It doesn't walk you through how to make the brioche, but it also goes into the science behind the baking to achieve perfect, bakery-style results.
- It is the best tasting - My brioche chocolate chip bread uses the best quality ingredients and baking techniques to create the most tender, fluffy, and flavorful results.
📝 Ingredient notes
- Milk - For the best results, use whole milk. I use 3% milk in my recipes. The milk needs to be lukewarm.
- Granulated sugar - Although brioche is not a very sweet bread, a small amount of white sugar is required for this recipe. To learn more about the different types of sugar in baking, see my sugar guide.
- Yeast - I use fresh yeast; however, you can also use active dry yeast or instant yeast. The key is making sure that you calculate the correct quantity, which can vary based on the brand. Read my yeast guide to help with conversions.
- Egg - You need three whole eggs: Two for the brioche and one for the egg wash. The eggs need to be at room temperature to emulsify correctly.
- Flour - High-protein content bread flour is best, as it contains more gluten to give the brioche a light, airy texture. If you cannot find bread flour, you can use all-purpose flour. To learn more about the different types of flour and how to use them in baking, see my flour guide.
- Salt - Salt is essential to help balance the flavors and sweetness. Do not add the salt directly to the yeast, as it kills it.
- Butter - Use unsalted butter to fully control the salt content in the recipe. I use European-style butter with 82% fat-content butter. The butter for the dough needs to be soft enough to incorporate into the dough but not melted (avoid using the microwave). You will need a bit of melted butter to glaze the bread at the end.
- Chocolate Chips - Always use high-quality semi-sweet chocolate chips with at least 70% cocoa for the best flavor. I recommend Callebaut dark chocolate chips. You can also use mini chocolate chips or white chocolate chips.
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to assemble the brioche dough
- Heat half of the sugar with the milk until lukewarm. Remove the milk and sugar mixture from the heat and sprinkle the yeast on top. Let it sit for approximately 10 minutes, and the yeast should start to foam.
- Move the yeast mixture into the stand mixer with the kneading hook attached. Then, mix it with two eggs.
- Next, add the bread flour, remaining sugar, and a pinch of salt. Continue kneading the dough until all ingredients are thoroughly combined (approximately three minutes).
- While the mixer is on, slowly add the softened butter piece by piece. Then, knead the dough for 10 minutes on medium-high speed until it becomes elastic and shiny. Stop kneading when you reach this point!
- Move the dough into a bowl and cover it with plastic wrap. Then, let it sit at room temperature and rise for 1-2 hours or until the size of the dough has doubled.
- Once risen, punch the air out of the dough, reshape it, put it back into a bowl, and place it in the refrigerator for the second rise. Let it remain in the fridge overnight or for at least eight hours.
💡 Top Tip: If the yeast does not foam, the dough likely will not rise, and you will need to start again. It is vital to ensure the milk is only lukewarm and not hot, as hot milk will kill the yeast.
How to bake French brioche bread
- The next day, divide the dough into eight equal pieces. Likewise, divide the chocolate chips into nine equal portions.
- Using your fingers, gently flatten each piece of dough and arrange the chocolate chip portions onto each. Next, roll the dough into balls.
- Lightly grease a large 11x6 inch / 28x15 cm loaf tin pan. Then, arrange the dough balls in the tin 2x2x2x2. Gently press the remaining chocolate chips into the top.
- Next, mix one egg with a splash of milk or water to make an egg wash. Brush the egg wash over the surface of the dough, then let the chocolate chip brioche bread proof for 1-2 hours. During this process, the dough should double in size and fill the tin.
- Toward the end of the proofing, preheat the oven to 180C / 356F.
- Bake for approximately 45 minutes until golden brown.
- Once baked, brush a small amount of melted butter on top. Let it cool for a few minutes, then move it to a wire cooling rack.
💡 Top Tip: Consider using a nonstick silicone baking mat to roll out the dough balls. The silicone mat keeps the dough from sticking, so you don't have to worry about using dusting flour!
👩🍳 Storage & freezing
Store your baked chocolate chip brioche bread in an airtight container at room temperature for 2-3 days.
To freeze, wait until the brioche has cooled to room temperature. Then, double wrap the chocolate chip brioche bread first in plastic wrap and then in aluminum foil (which will help to prevent freezer burn). Freeze for up to one month.
📚 Flavor variations and substitutions
With different flavors - Add grated orange or lemon zest to the dough for a touch of zesty and citrus flavor. You can also add a touch of vanilla extract to give your bread a delicious vanilla flavor.
With other add-ins - Stir in raspberry or strawberry puree for a chocolatey-fruit flavor combination that will make your taste buds dance. Or, to add some crunch and a nutty flavor to your bread, you can add chopped nuts as I do in my walnut babka recipe.
Butter-free - You can also make your brioche bread butter-free with one of these many butter substitutes.
🎓 Expert tips to make chocolate chip brioche bread
- This recipe takes several hours to make, so it is a good idea to consider the fermentation time before beginning the recipe.
- You can test whether the dough has been sufficiently proofed by pressing it gently with your finger. If there is an indent or only halfway bounces back, it is good to go. If it bounces straight back, it needs more time to proof. If it deflates completely, it has been over-proofed.
- The three proofings are essential for the perfect taste and texture. The warmer the proofing environment, the quicker it will rise. In case of an emergency, you might skip the overnight proofing and go ahead with only the first and last proofing, however, I recommend planning ahead.
- During baking, check the brioche after about 20 minutes to see how it is progressing. Cover it with aluminum foil if it is browning too quickly.
🥣 Equipment notes
Always use a digital scale when baking to ensure the most precise and consistent results. Even the most minor differences in the ingredient quantities can make a big difference in the outcome! Likewise, use a digital oven thermometer to ensure the baking temperature.
A stand mixer with a dough hook comes in handy when kneading the dough and takes the effort and time out of kneading by hand. I highly recommend a silicone baking mat to make rolling the dough into balls a breeze.
This recipe is best for a large 11x6-inch loaf pan.
Serve chocolate chip brioche slightly warm or toasted with butter or spread.
You can eat it as-is or with whipped cream, powdered sugar, or spread (such as Nutella or my homemade Lotus Biscoff spread). It is a delicious complement to your morning tea or coffee!
Unlike most breads, brioche is enriched with butter and eggs. The added fat gives it a fluffy, tender texture and a rich, buttery taste.
Yes you can however it is not ideal from texture and flavor point of view.
👩🍳 More sweet bread recipes
Chocolate Chip Brioche Bread
Chocolate Chip Brioche bread
- 165 grams (⅔ cups) Whole milk lukewarm.
- 67 grams (⅓ cups) Granulated sugar
- 17 grams Fresh yeast 7g (2¼ teaspoons) active dry yeast
- 2 Egg at room temperature.
- 375 grams (3 cups) Bread flour use high protein content flour.
- ½ teaspoon Salt
- 170 g (¾ cups) Unsalted butter at room temperature.
- 170 g (1 cup) Chocolate chips use semi-sweet chocolate chips
- egg with splash of water or milk for the egg wash.
- small amount of melted butter for the glaze.
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Heat half of the sugar with the milk just until lukewarm, then remove from the heat and sprinkle the yeast on top. Leave it for 10 minutes and the yeast should foam.
- Place the yeast mixture into your Stand mixer with the kneading hook on, then mix it with the eggs.
- Mix in the dry ingredients: Bread flour, the rest of the sugar, and a pinch of salt, and keep the mixer running to knead the dough until it comes together. This will take about 3 minutes.
- Slowly add in the softened butter piece by piece while the mixer is on, and once all the butter is in, knead for around another 10 minutes on medium-high speed. The dough will become elastic and shiny. Once you have achieved the 'gluten window' (see photos above), stop kneading.
- Move the dough into a bowl, cover it with plastic wrap, and let it rise at room temperature for 1-2 hours, or until the dough doubles in size. Then punch it out, re-shape it into a bowl, and put it in the fridge to rise again for a minimum of 8 hours.
- The next day, divide the dough into 8 equal pieces as well as the chocolate chips into 9 equal portions (8 that will go into the brioche dough and the 9th will go on top). Gently flatten the dough pieces with your fingers and arrange chocolate chips on top, then roll the dough into balls. Use a Silicone baking mat to help shape the dough without needing dusting flour.
- Grease a large (27x15cm / 11x6 inches) loaf pan tin with arrange the dough balls as 2-2-2-2. Then, place the remaining chocolate chips on top of the dough (gently press the into the dough).
- Mix an egg with a splash of water, and brush an egg wash over the surface of the dough. Allow the brioche to proof for a further 1-2 hours until the dough doubles in size and fills the tin.
- Preheat your oven to 180C / 356F towards the end of the proofing time.
- Place the chocolate chip brioche bread into the oven and bake for about 45 minutes until golden brown.
- Remove from the oven and brush a small amount of melted butter over the top of the brioche. Leave it to cool for a few minutes before turning it out onto a wire cooling rack.
- Always weigh ingredients by the gram using a digital scale to use the correct amounts.
- If your yeast mixture does not foam after 10 minutes, start again. Make sure the milk is only lukewarm and not hot, as this can kill yeast.
- For best results, use flour with high protein content, often labeled as bread flour. But all-purpose flour can be used instead if necessary.
- The butter needs to be soft but not melted or runny. Learn here how to soften butter quickly.
- Use high quality semi-sweet chocolate chips.
- The dough has proved sufficiently when you press it gently with your finger, and the indent stays there, or only half bounces back. If it bounces straight back, it needs more time to prove.
- Do not skip the long cold ferment in the fridge. This is essential for flavor and texture, plus, it makes the dough easier to handle.
- Use an oven thermometer to always bake at the right temperature.
- If the brioche is browning too fast in the oven, cover it with aluminum foil after about 20 minutes.