Name: Chocolate Chip Brioche Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: ½ cup water; ½ cup milk; 4 tablespoons unsalted butter; 3 eggs; 1 egg (beaten, for egg wash); 3 tablespoons sugar; 3 ¾ cups all purpose flour (up to 4 cups if needed); 1 ½ teaspoon salt; 2 teaspoons instant yeast; 1 ½ cups chocolate chips; Sparkling or pearl sugar, for topping

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Introduction

Chocolate Chip Brioche is a delightful mix of rich, buttery dough studded with sweet chocolate chips, making it a perfect treat for breakfast or an indulgent snack. Soft, fluffy, and slightly sweet, these rolls will quickly become a family favorite.

A close-up of a woman's hand holding a chocolate chip bun split in half, showing the inside texture with a soft, light golden brown dough and dark brown melted chocolate chips scattered throughout the layers. The bun looks fluffy with visible air pockets and a slightly crispy crust on the outside. The background includes more buns and a cooling rack on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)
Sparking or pearl sugar (for sprinkling)

Instructions

Step 1: Prepare the wet ingredients by combining the water, milk, and butter in a microwave-safe bowl or measuring cup. Microwave on low power for 45-60 seconds until the butter just begins to melt and the mixture is warm. Stir to dissolve the butter completely.
Step 2: In the bowl of your stand mixer, combine the warm milk mixture, 3 eggs, sugar, 3 ¾ cups flour, salt, and instant yeast. Attach the dough hook and mix on low to combine, then increase to medium speed and knead for 8-10 minutes. The dough should be slightly sticky but form a ball pulling away from the bowl. Add flour one tablespoon at a time if too sticky, mixing fully before adding more.
Step 3: Reduce mixer speed to low and add the chocolate chips. Knead just until evenly distributed, about 1-2 minutes, being careful not to over-knead to prevent breaking the chips.
Step 4: Transfer dough to a lightly oiled bowl, turning once to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for about 1 hour or until doubled in size.
Step 5: Turn dough onto a lightly floured surface and divide into 18 equal pieces. Shape each into a smooth ball by pulling sides underneath. Oil your hands or dust lightly with flour if sticky.
Step 6: Place dough balls on a parchment-lined baking sheet, spacing 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 or until nearly doubled and puffy.
Step 7: Preheat the oven to 400°F (200°C) with the rack in the center during the last 10 minutes of the second rise.
Step 8: Bake the rolls for 15-17 minutes until golden brown and hollow sounding when tapped. If they brown too quickly, tent with foil.
Step 9: Remove from oven and transfer to a wire rack to cool slightly. Serve warm for the best flavor and texture.

Tips & Variations

Use room temperature eggs to help the dough rise evenly and achieve better texture.
Swap chocolate chips for chopped nuts or dried fruit for a different twist.
If you don’t have pearl sugar, coarse sugar crystals or turbinado sugar work well for topping.
For extra shine, add a second egg wash before baking.

Storage

Store cooled brioche rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. To reheat, warm gently in a 300°F (150°C) oven for 5-7 minutes or microwave briefly until just warm.

How to Serve

The image shows several round, golden-brown chocolate chip buns cooling on a black metal rack. One bun is broken open and placed at the front, revealing a soft, light beige inside with melted dark chocolate swirled throughout. The tops of the buns have a slightly rough texture with sparkling sugar crystals, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough by hand instead of using a stand mixer?

Yes, you can mix and knead the dough by hand, but it will take about 15-20 minutes of kneading on a lightly floured surface to reach the same smooth, elastic texture.

Why is my brioche dough sticky and hard to handle?

Brioche dough is naturally soft and slightly sticky due to its high butter and egg content. Lightly oiling your hands or using just a small amount of flour when shaping helps prevent sticking without drying out the dough.