Chocolate Chip Brioche Recipe

Introduction

Chocolate Chip Brioche is a delightful treat that combines the rich, buttery flavor of classic brioche with sweet bursts of chocolate chips. Soft, fluffy, and slightly sweet, these rolls are perfect for breakfast, snacks, or dessert.

Ingredients

• ½ cup water
• ½ cup milk
• 4 tablespoons unsalted butter
• 3 eggs
• 3 tablespoons sugar
• 3 ¾ cups all-purpose flour (up to 4 cups if needed)
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 ½ cups chocolate chips
• 1 egg (beaten, for brushing)
• Sparkling or pearl sugar (for topping)

Instructions

1. Step 1: Prepare the Wet Ingredients. In a microwave-safe bowl or measuring cup, combine the water, milk, and butter. Microwave on low power for 45-60 seconds, just until the butter begins to melt and the mixture is warm. Stir to fully dissolve the butter.
2. Step 2: Mix the Dough. Put the warm milk mixture, eggs, sugar, flour (starting with 3 ¾ cups), salt, and instant yeast in the bowl of your stand mixer. Attach the dough hook and start on low speed to combine ingredients. Increase to medium speed and knead for 8-10 minutes until the dough is slightly sticky but forms a ball that pulls away from the bowl sides. Add flour one tablespoon at a time if the dough is too sticky.
3. Step 3: Add Chocolate Chips. Reduce mixer speed to low and knead in the chocolate chips for 1-2 minutes until evenly distributed. Avoid over-kneading to prevent breaking the chips.
4. Step 4: First Rise. Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm area for about 1 hour or until doubled in size.
5. Step 5: Shape the Rolls. Turn dough onto a floured surface. Divide into 18 equal pieces and shape each into a smooth ball by pulling the edges and tucking underneath. Use lightly oiled hands if dough sticks.
6. Step 6: Second Rise. Place the balls on a parchment-lined baking sheet spaced 2 inches apart. Brush with beaten egg and sprinkle with sparkling or pearl sugar. Cover loosely with greased plastic wrap and let rise for 45 minutes until puffy and nearly doubled.
7. Step 7: Preheat the Oven. During the last 10 minutes of the second rise, preheat oven to 400°F (200°C) with the rack in the center position.
8. Step 8: Bake the Brioche. Bake rolls for 15-17 minutes until golden brown and sounding hollow when tapped. Tent with foil if browning too quickly.
9. Step 9: Cooling. Remove from oven and cool slightly on a wire rack. Best served warm but can be cooled fully and stored.

Tips & Variations

• Use high-quality chocolate chips for the best flavor and texture.
• If you prefer less sweetness, reduce sugar to 2 tablespoons.
• For an extra rich flavor, substitute a quarter cup of flour with almond flour.
• Try mixing in chopped nuts or dried fruit for a different twist.
• Lightly oil your hands when shaping dough to prevent sticking without adding extra flour.

Storage

Store cooled brioche rolls in an airtight container at room temperature for up to 2 days or freeze for up to a month. To reheat, warm in a 350°F (175°C) oven for 5-10 minutes or microwave briefly until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise once, then refrigerate overnight. Shape and perform the second rise before baking the next day.

What if I don’t have instant yeast?

You can substitute active dry yeast, but dissolve it first in the warm liquid with a pinch of sugar and let it activate for 5-10 minutes before mixing with other ingredients.

Chocolate Chip Brioche Recipe

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★★★★★

4.9 from 150 reviews

A rich and tender Chocolate Chip Brioche recipe featuring soft, buttery dough studded with sweet chocolate chips. Perfectly golden and slightly sweet rolls that are ideal for breakfast or a delightful snack.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 18 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup water
• ½ cup milk
• 4 tablespoons unsalted butter
• 3 eggs
• 1 egg (beaten) for brushing

Dry Ingredients

• 3 tablespoons sugar
• 3 ¾ cups all purpose flour (up to 4 cups if needed)
• 1 ½ teaspoon salt
• 2 teaspoons instant yeast

Add-ins and Toppings

• 1 ½ cups chocolate chips
• Sparkling or pearl sugar for topping

Instructions

1. Prepare the Wet Ingredients: In a microwave-safe bowl or measuring cup, combine water, milk, and butter. Microwave on low power for 45-60 seconds until the butter begins to melt and the mixture is warm. Stir well to dissolve the butter completely.
2. Mix the Dough: In the bowl of a stand mixer, add the warm milk mixture, eggs, sugar, flour (starting with 3 ¾ cups), salt, and instant yeast. Attach the dough hook and start mixing on low speed until combined. Increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. Add flour one tablespoon at a time if the dough feels too sticky, allowing each addition to fully incorporate.
3. Add Chocolate Chips: Reduce mixer speed to low and gently knead in the chocolate chips for 1-2 minutes until evenly distributed. Avoid over-kneading to prevent breaking the chips and affecting dough texture.
4. First Rise: Transfer dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp tea towel and let rise in a warm, draft-free location for about 1 hour or until doubled in size.
5. Shape the Rolls: Turn risen dough onto a lightly floured surface. Divide into 18 equal pieces. Shape each piece into a smooth ball by pulling and tucking the dough under. Lightly oil hands or use flour if dough is sticky.
6. Second Rise: Place dough balls on a parchment-lined baking sheet spaced 2 inches apart. Brush each with the beaten egg and sprinkle with sparkling or pearl sugar. Cover loosely with greased plastic wrap. Let rise in a warm area for 45 minutes or until puffy and nearly doubled.
7. Preheat the Oven: In the last 10 minutes of the second rise, preheat oven to 400°F (200°C) with the rack in the center position.
8. Bake the Brioche: Bake the rolls for 15-17 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
9. Cooling: Transfer baked rolls to a wire rack to cool slightly. Serve warm or cool completely and store in an airtight container.

Notes

• Use room temperature eggs for best dough consistency.
• Instant yeast can be substituted with active dry yeast by proofing it first with warm water and sugar.
• For a more intense butter flavor, use European-style butter.
• Ensure proper kneading to develop gluten which results in a soft and tender brioche crumb.
• Keep dough in a draft-free warm area during rises to help dough proof properly.
• Chocolate chips should be added last to prevent them from melting into the dough.
• Store leftover rolls in an airtight container to maintain freshness for up to 3 days.

Keywords: Chocolate Chip Brioche, Brioche Rolls, Sweet Bread, Chocolate Bread, Soft Chocolate Rolls, Breakfast Bread