Holy moly, this chocolate chip bread is amazing! Soft, fluffy, and packed with melty chocolate chips, it’s the perfect sweet treat straight from your bread machine. Just add the ingredients and let the machine work its magic—easy, delicious, and totally irresistible! Recipe makes a 1 pound loaf.
Chocolate Chip Bread Made in the Bread Machine
I absolutely love bread machine recipes—they make homemade breads so darn easy. There’s nothing better than adding the ingredients, letting the machine do all the work, and ending up with a warm, fresh loaf.
While I love making fluffy dinner rolls in the bread machine, this chocolate chip bread has become one of our favorite treats. It’s soft, slightly sweet, and packed with gooey pockets of melted chocolate in every bite. And if you really want to take it over the top, try spreading a little butter or even some bread machine raspberry jam on a warm slice—absolute perfection!
The magic of this bread is in the chocolate chips. Chilling them before adding them to the dough keeps them from completely melting, so you get those rich, melty pockets of chocolate throughout the loaf. Whether you enjoy it fresh from the machine, an easy breakfast throughout the week, or dressed up with a little jam, this is one recipe you’ll find yourself making again and again! Enjoy!
Love sweet and salty? A tip of mine is once the bread is finished baking, remove it from the bread machine and brush a little butter on top. Now, give it a light sprinkle of sea salt. Omg. Perfection.
Ingredients & Tips
- Water provides the necessary moisture to activate the yeast and create a soft, tender bread texture.
- Bread flour has a higher protein content than all-purpose flour, which helps develop gluten for a better structure and chew.
- Unsweetened cocoa gives the bread its rich chocolate flavor while adding a hint of bitterness to balance the sweetness.
- Sugar not only sweetens the bread but also helps feed the yeast, promoting a good rise.
- Dry powdered milk enhances the flavor and tenderness of the bread while contributing to a softer crumb.
- Salt balances the sweetness and strengthens the gluten structure for a well-formed loaf.
- Butter adds richness and softness to the bread, making it extra indulgent.
- Active dry yeast is the leavening agent that helps the bread rise and develop its airy texture.
- Chocolate chips, this is really important: they must be chilled in the refrigerator! Keeping them cold prevents them from melting too much during kneading, ensuring delicious chocolate pockets throughout the bread. If they aren’t chilled you’re going to end up with chocolate bread without any chips.
How to Make Moist Chocolate Chip Bread in the Bread Machine
Pour the ingredients into your bread machine’s baking pan (except for the chocolate chips), following the order recommended by your machine’s manual. I’ve listed them in the order I use, but always check your machine’s instructions.
I use a Zojirushi Home Bakery Maestro Breadmaker which is one of our most used kitchen appliances.
Choose the White Bread setting (sometimes called Basic Bread) and start the cycle.
When your machine signals the add-in beep, open the lid, toss in the chocolate chips, and close it back up.
REALLY IMPORTANT WHEN ADDING CHOCOLATE CHIPS: Make sure your chocolate chips are well-chilled, straight from the fridge! If they’re not cold, they’ll melt right into the dough, leaving you with chocolate-flavored bread instead of those delicious chocolate pockets.
Once the bread is done baking, carefully remove the loaf and let it cool before slicing. My machine took about 3 hours, 30 minutes from start to finish.
My tip: As soon as it’s out of the machine, brush the top with a little butter and sprinkle on some sea salt. The sweet and salty combo is next-level delicious!
Now cut it into slices and marvel at the beauty of this chocolate chip bread! Enjoy!
Storing Bread
Once your chocolate chip bread is cooled, store it in a sealed plastic bag or airtight container to keep it fresh and soft, best eaten within 4-5 days. To keep it soft, you can warm slices in the microwave for a few seconds before serving. If you’d like to store it even longer, freeze the bread in slices wrapped in plastic wrap, then placed in a freezer bag, good for 3 months. Thaw at room temperature when you’re ready to eat it.
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Bread Machine Chocolate Chip Bread
PrintIngredients
- 2/3 cup water
- 2 cups bread flour
- 1 tablespoon unsweetened cocoa
- 2 tablespoons sugar
- 1 ½ tablespoon dry powdered milk
- 1/2 teaspoon salt
- 1 tablespoon butter melted
- 1 teaspoon active dry yeast
- 1/2 cup chocolate chips chilled in the refrigerator
Instructions
- Add the ingredients to your bread machine’s baking pan (EXCEPT CHOCOLATE CHIPS) in the order recommended by the manufacturer. I’ve listed them in the order I use, but be sure to follow your machine’s guidelines.
- Select the WHITE BREAD (sometimes called BASIC BREAD) setting, then press START.
- When add-in beeps sound, open the lid, add the chocolate chips, and close the lid. Note: It’s really important the chocolate chips are chilled, straight out of the refrigerator. If you don’t chill them, they will melt immediately in bread and you’ll just end up with a chocolate bread, no chocolate chips visible.
- Once the cycle is complete, remove the loaf from the machine and serve as you like.
- Love the combo of sweet and salty? Here’s a little trick—once your bread is done baking, take it out of the bread machine and brush the top with a bit of butter. Then, sprinkle on a touch of sea salt. Trust me, it’s so good like this!
- This recipe makes a 1-pound loaf. Store it in a sealed plastic bag or airtight container at room temperature to keep it fresh and soft, best eaten within 4-5 days, or freeze for up to 3 months.
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