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Chocolate Chip Brioche Recipe

This Chocolate Chip Brioche Recipe makes a brioche loaf recipe rich with butter and packed with chocolate chips. It's an indulgent breakfast when toasted and slathered with butter or made into French toast. So make this king of enriched breads with chocolate chips today, and you'll be making brioche with chocolate chips every weekend!

Prep Time
30 mins
Cook Time
30 mins
rising times
3 hrs
Total Time
4 hrs 20 mins
Servings: 18 half-inch slices
Calories: 254 kcal
Course: Bread
Cuisine: International

Ingredients

  • ¼ cup (60 milliliters) whole milk
  • 3½ cups (400 grams) unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 packet (2¼ teaspoons or 7 grams) instant yeast
  • ½ teaspoon salt
  • 4 large eggs room temperature, 3 for brioche dough and 1 for egg wash
  • 16 tablespoons (227 grams) unsalted butter room temperature and cut into ½ inch cubes
  • 1 cup bittersweet chocolate chips

Instructions

    Cup of Yum
  1. Scald the milk by heating it in a small pot over low heat just until small bubbles appear at the edges of the pot. Turn the heat off and let the scalded milk cool until just warm to touch.
  2. In the bowl of your stand mixer, combine the flour, sugar, yeast and salt. Add the scalded milk and mix on low until all of the flour mixture has been moistened.
  3. In a small bowl, lightly beat three of the eggs, then add them all at once to the mixing bowl with the flour mixture and mix on low until the dough starts to come together.
  4. Turn the mixer up to medium to knead the brioche dough and start adding the butter cubes one at a time. It should take a few minutes for you to add all the butter and it to get incorporated into the dough.
  5. Use the mixer to knead the brioche dough until it is smooth and elastic. Try to resist the urge to add any more flour, but you might need to scrape the bowl to get to release from the bottom of your mixing bowl. It will be sticky at this point.
  6. Add the chocolate chips and knead using the mixer or by hand until fully incorporated.
  7. Shape the brioche dough into a ball and let it rise in a greased mixing bowl covered with plastic wrap until doubled in size. This will take 1½ to 2 hours.
  8. Punch down the brioche dough, then shape it into a loaf. Place the brioche loaf into a greased 9 by 5 inch loaf pan and cover it with plastic wrap. Let the brioche dough rise again until it sits about an inch above the pan lip, about 1 hour.
  9. About 30 minutes before you are ready to bake your chocolate chip brioche, heat your oven to 400 degrees Fahrenheit. Beat the final egg in a small bowl, and brush the risen brioche loaf with egg wash, being careful not to get the egg on the edges of the loaf pan.
  10. Bake for 10 minutes at 400℉, then reduce the oven temperature to 350℉ and continue baking until the internal temperature of the brioche is 190 to 195℉, about another 40 minutes. If the top is browning too quickly, tent the loaf with foil.
  11. Remove the chocolate chip brioche immediately from the pan, and let it cool at least an hour before slicing.

Notes

  • This chocolate chip brioche loaf recipe will make about 16 to 18 half-inch slices or about 10 to 12 slices if you want thicker slices for French toast.
  • While it is possible to make brioche without a stand mixer, expect it to be very challenging and to require a lot of sticky kneading. 
  • Scalding the milk breaks down the milk proteins that would otherwise prevent gluten formation and yeast replication.
  • This brioche bread recipe uses all-purpose flour instead of bread flour to have a slightly more tender brioche than you would get with a higher protein flour.
  • High 70s is the ideal temperature for making bread including this chocolate chip brioche loaf. If your kitchen is cooler than this, you can create a warm, draft-free space in your microwave by heating a cup of water or in your oven - but be careful not to turn your oven on to full temperature!
  • Baking the brioche loaf at a higher temperature to start will give you better initial rise.
  • Baking the brioche loaf at a higher temperature to start will give you better initial rise.

Nutrition Information

Calories 254kcal (13%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 64mg (21%) Sodium 93mg (4%) Potassium 115mg (3%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 371IU (7%) Vitamin C 0.1mg (0%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 18half-inch slices

Amount Per Serving

Calories 254

% Daily Value*

Calories 254kcal 13%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 64mg 21%
Sodium 93mg 4%
Potassium 115mg 2%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 371IU 7%
Vitamin C 0.1mg 0%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.