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Heavenly Chocolate Chip Cookie Bread: A Heavenly Fusion of Cookies and Cakes

Heavenly Chocolate Chip Cookie Bread: A Heavenly Fusion of Cookies and Cakes

Experience the delicious 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 bread perfect for any occasion. With a rich, buttery crust studded with semi-sweet chocolate chips, each 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.

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Why you'll love it: You'll fall in love with this Chocolate Chip Cookie Bread because it perfectly combines the best elements of cookies and cake. The bread is incredibly moist, thanks to the addition of whole milk and sour cream, and it's packed with rich, gooey chocolate chips that create pockets of gooey goodness in every bite. The flavor is a delicious blend of sweet brown sugar, buttery richness and chocolatey indulgence. Plus, it's easy to prepare and versatile enough to enjoy as breakfast, 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 favorite classic. It's perfect for brunches, potlucks and family gatherings. Serve it at holiday breakfasts or as a delicious accompaniment to afternoon tea. It's also a fantastic choice for gifting, packaged in a beautiful loaf pan or in a homemade baking basket.

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Decorating Tips: For an elegant touch, consider sprinkling the top of the loaf with powdered sugar once cooled. You can also drizzle melted chocolate on top for added indulgence. If you want to add a little color, sprinkle finely chopped nuts or colored sprinkles over the melted chocolate before it hardens. replaces the word nice with empty serve, cut the bread into thick slices 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 of 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 of pure vanilla extract
  • 1/2 cup (4 oz) whole milk
  • 1/2 cup (4 oz) sour cream
  • 1 1/3 cup (8 oz) semi-sweet chocolate chips
  • 1 teaspoon of flour
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Instructions:

  1. Preheat oven to 375°F. Line the bottom of a 9″ × 5″ loaf pan with parchment paper. Butter and flour the inside to prevent it from sticking.
  2. In a medium bowl, combine sifted flour, baking powder, baking soda and fine sea salt.
  3. In a large bowl, beat the softened butter and packed brown sugar until fluffy and well combined.
  4. Beat in the large egg, egg yolk and vanilla extract in three separate additions, making sure each is fully incorporated before adding the next.
  5. In a small bowl, whisk together whole milk and sour cream until smooth.
  6. Add the flour mixture to the dough in two batches, alternating with half of the milk mixture after each addition. Mix until well combined, taking care not to overmix.
  7. Reserve a handful of chocolate chips to garnish the bread. In a small bowl, toss the remaining chocolate chips with a teaspoon of flour to coat them, then gently fold them into the batter.
  8. Transfer the dough to the prepared loaf pan, smoothing the top. Sprinkle reserved chocolate chips evenly on top.
  9. Bake in preheated oven for 10 minutes. Next, reduce the oven temperature to 325°F and continue baking until the bread is golden brown and a toothpick inserted in the center comes out clean, about 45 to 50 minutes more.
  10. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

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