Soft, buttery, and delicately sweet, Chocolate Chip Brioche Baguettes are a delightful fusion of French baking tradition and indulgent flavor. These golden loaves combine rich brioche dough with pockets of melty mini chocolate chips, making them the perfect treat for breakfast, brunch, or a luxurious afternoon snack.

Why You’ll Love This Recipe

This recipe offers the decadence of classic brioche with a playful twist of chocolate chips, baked into a baguette shape that’s both elegant and easy to serve. The dough is rich and tender, the crust lightly crisp, and each bite delivers a satisfying balance of buttery richness and sweet chocolate. They’re wonderful warm, toasted, or even served with a touch of butter or jam.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
3 large eggs
1/2 cup warm milk
1/2 cup unsalted butter, softened
3/4 cup mini chocolate chips
1 egg yolk (for egg wash)
1 tablespoon milk (for egg wash)

directions

In a small bowl, combine the warm milk and yeast. Allow to sit for 5–10 minutes until foamy.
In a stand mixer fitted with a dough hook, mix the flour, sugar, and salt.
Add the eggs and the yeast mixture. Mix on low speed until a rough dough begins to form.
Gradually add the softened butter in small pieces, mixing until the dough is smooth, elastic, and slightly sticky—about 8–10 minutes.
Gently fold in the mini chocolate chips until evenly distributed.
Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot for 1–2 hours, or until doubled in size.
Once risen, punch down the dough and divide into 2 or 3 equal portions.
Shape each portion into a baguette-style log and place on a parchment-lined baking sheet.
Let the shaped loaves rise for another 30–45 minutes.
Preheat oven to 375°F (190°C).
Whisk the egg yolk and tablespoon of milk together, then brush over the tops of the loaves.
Bake for 20–25 minutes, or until the loaves are golden brown and have a shiny finish.
Allow to cool slightly before serving.

Servings and timing

This recipe yields 2 to 3 chocolate chip brioche baguettes, depending on size.
Preparation time: 25 minutes
First rise time: 1–2 hours
Second rise time: 30–45 minutes
Baking time: 20–25 minutes
Total time: 2.5 to 3.5 hours

Variations

Nutty Twist: Add chopped hazelnuts or almonds along with the chocolate chips for texture and flavor.
Fruit Version: Replace chocolate chips with dried cranberries or cherries for a fruity option.
Mini Rolls: Instead of shaping into baguettes, form the dough into small rolls or buns.
Cinnamon Touch: Add a teaspoon of cinnamon to the dough for a warm spiced flavor.
Stuffed Brioche: Insert small pieces of chocolate or Nutella into the center of the dough before shaping.

storage/reheating

Store cooled brioche baguettes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To reheat, warm in a 325°F (160°C) oven for 5–8 minutes or toast lightly. For a soft texture, wrap in foil before reheating.

Baguettes can also be frozen for up to 2 months. Thaw at room temperature, then reheat before serving.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in equal measure. You can skip the proofing step and mix it directly with the dry ingredients.

What kind of chocolate chips are best?

Mini semisweet chocolate chips work best as they distribute evenly, but dark or milk chocolate chips can also be used depending on preference.

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and slightly sticky. It should pull away from the sides of the bowl cleanly when ready.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight after the first rise. Let it come to room temperature before shaping.

Can I use a hand mixer?

Due to the richness of brioche dough, a stand mixer is highly recommended. Hand mixing is possible but will require extended kneading.

How do I prevent the chocolate chips from melting during mixing?

Add the chips after the dough has cooled slightly post-kneading, or refrigerate the chips before folding them in.

Can I use bread flour instead of all-purpose?

Yes, bread flour can be used for a chewier texture, but all-purpose flour yields a more tender crumb.

What can I serve with these brioche baguettes?

They pair wonderfully with butter, fruit preserves, coffee, or warm milk for breakfast or a light dessert.

How can I make the crust shinier?

Ensure the egg wash covers the entire surface evenly, and bake until golden. A second layer of egg wash before baking enhances shine.

Are these suitable for children’s lunchboxes?

Yes, they are soft, mildly sweet, and easy to pack—making them a great option for kids’ snacks or school lunches.

Conclusion

Chocolate Chip Brioche Baguettes bring together the richness of French brioche with the delight of chocolate in an elegant loaf. Soft, buttery, and beautifully golden, these baguettes are a crowd-pleasing treat that’s as perfect for a cozy breakfast as it is for an afternoon indulgence. Whether served fresh or toasted, they promise irresistible flavor in every bite.