Experience the delightful fusion of chocolate chip cookies and cake with this Divine Chocolate Chip Cookie Bread. This recipe transforms the classic flavors of chocolate chip cookies into a moist, tender loaf that’s perfect for any occasion. With a rich, buttery batter studded with semisweet chocolate chips, every slice offers the perfect balance of sweetness and texture. The combination of whole milk and sour cream ensures a soft crumb, making this bread a treat for the senses.
Why You’ll Love This: You’ll fall in love with this Chocolate Chip Cookie Bread because it perfectly marries the best elements of cookies and cake. The loaf is incredibly moist, thanks to the addition of whole milk and sour cream, and it’s packed with rich, melty chocolate chips that create pockets of gooey goodness in every bite. The flavor is a delightful blend of sweet brown sugar, buttery richness, and chocolatey indulgence. Plus, it’s easy to make and versatile enough to be enjoyed as a breakfast treat, a dessert, or an afternoon snack.
Perfect Occasion: This bread is ideal for any gathering where you want to impress with a unique twist on a classic favorite. It’s perfect for brunches, potlucks, and family gatherings. Serve it at holiday breakfasts or as a delightful afternoon tea accompaniment. It’s also a fantastic choice for gifting, wrapped up in a beautiful loaf tin or as a part of a homemade baked goods basket.
Decoration Tips: For an elegant touch, consider dusting the top of the loaf with powdered sugar once it has cooled. You can also drizzle melted chocolate over the top for extra indulgence. If you want to add a bit of color, sprinkle some finely chopped nuts or colorful sprinkles over the melted chocolate before it sets. To serve, slice the bread thickly and arrange the pieces on a decorative plate or cake stand.
Ingredients:
- 1 3/4 cups (7 7/8 oz) all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (4 oz) unsalted butter, softened
- 1 cup (7 oz) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup (4 oz) whole milk
- 1/2 cup (4 oz) sour cream
- 1 1/3 cups (8 oz) semisweet chocolate chips
- 1 teaspoon flour
Instructions:
- Preheat the oven to 375°F. Line the bottom of a 9”×5” loaf pan with parchment paper. Grease and flour the insides to prevent sticking.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and fine sea salt.
- In a large bowl, cream the softened butter and packed brown sugar until fluffy and well combined.
- Beat in the large egg, egg yolk, and vanilla extract in three separate additions, ensuring each is fully incorporated before adding the next.
- In a small bowl, whisk together the whole milk and sour cream until smooth.
- Add the flour mixture to the batter in two additions, alternating with half of the milk mixture after each addition. Mix just until combined, being careful not to overmix.
- Set aside a handful of chocolate chips for topping the loaf. In a small bowl, toss the remaining chocolate chips with a teaspoon of flour to coat them, then gently fold them into the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips evenly over the top.
- Bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 325°F and continue baking until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes more.
- Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Enjoy!
