Keep this one in mind for those mornings when you just need chocolate for breakfast. We won’t judge!
Satisfy your sweet tooth with this easy-to-make recipe for Double Chocolate Chip Bread.
1. Info for Double Chocolate Chip Bread
- Cook Time: 1 hr 10 min
- Total Time: 1 hr 10 min
- Servings: 10
- Calories: 332.31 kcal
2. Ingredients for Double Chocolate Chip Bread
- nonstick cooking spray
- 1/2 cup unsalted butter (115g, softened)
- 1/2 cup granulated sugar (100g per 1/2 cup)
- 1/4 cup light brown sugar (50g per 1/4 cup, packed)
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 cup sour cream (120g per 1/2 cup)
- 1/4 cup milk
- 1 1/4 cups all-purpose flour
- 1/2 cup cocoa powder (48g per 1/2 cup)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chocolate chips (scant 4 oz. per cup)
3. Directions:
3.1 Preheat
Preheat the oven to 350°F.
3.2 Prep
Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
In large mixing bowl, use a mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix.
Fold in the chocolate chips. Pour the batter into the prepared loaf pan.
3.3 Oven
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
3.4 Check
Check to see that bread is done. Remove from oven or add time as needed.
3.5 Serve
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.