Braided Chocolate Chip Brioche Recipe

Some recipes start in a bakery. This one started in my tiny Austin kitchen with flour on my face, melted chocolate chips on the counter, and a deep craving for something sweet, rich, and soul-hugging.

The first time I tried to make a braided chocolate chip brioche, I forgot to proof the yeast. The second time, I braided it too tight. By the third, I had something close to magic—soft, golden dough, studded with melting chips, baked into a gorgeous twist of fluffy, sweet bread. I danced. I cried a little. I burned my fingers because I couldn’t wait for it to cool.

This braided chocolate chip brioche recipe is for anyone who loves baking with heart. Whether you’re new to brioche or just craving a bakery-level upgrade to your Sunday brunch, I’ve got you.

You’ll learn how to make the dough silky, how to nail the rise, and how to braid it like a pro—even if your last braid was on your kid’s hair.

We’ll walk through every step, laugh at my early mistakes, and by the end, you’ll be confident enough to try a chocolate chip brioche French toast—or maybe even that Nigella bread pudding twist.

Let’s bake it beautiful.

Key Takeaways: What You Need to Know

• This braided chocolate chip brioche recipe makes rich, buttery bread with a golden crust and soft center.
• Perfect for brunch, dessert, or chocolate chip brioche French toast.
• Uses pantry staples plus chocolate chips and eggs.
• Requires two rises—but the payoff is a bakery-style braided loaf at home.
• Kid-approved, freezer-friendly, and seriously delicious.

How This Braided Chocolate Chip Brioche Recipe Became a Family Favorite

What makes this braided brioche recipe special?

This braided chocolate chip brioche recipe creates a soft, buttery loaf with gooey chocolate throughout, making it perfect for everything from breakfast to dessert.

The Burnt-Bottom Beginning

I’ll never forget the first time I tried to make brioche. I had just finished watching an episode of The Great British Bake Off, feeling way more confident than I should have. I tossed together flour, yeast, and eggs, threw in a mountain of chocolate chips, and shoved it all into the oven—completely ignoring the part where it needed to rise. What came out? A dense, burnt-bottom loaf with chocolate oozing into sad puddles.

I wish I’d known then what I know now: good brioche is a slow dance, not a sprint.

Fast forward a few years and a lot of practice later—this braided chocolate chip brioche is my go-to showstopper. It’s perfect for weekend baking therapy, holiday brunches, or turning into an indulgent chocolate chip brioche French toast the next morning.

You know that recipe you always come back to? This is mine.

Why You’ll Love This Brioche

• Fluffy & Buttery Texture – Thanks to a proper rise and egg-rich dough, it’s light as air inside with a golden crust.
• Studded with Chocolate Chips – Not too sweet, but every bite delivers a melty surprise.
• Braided Like a Pro – It looks fancy, but I’ll walk you through a super simple 3-strand braid.
• Flexible & Forgiving – Can be shaped into loaves, rolls, or even turned into brioche rolls with chocolate chips.

Let’s Talk Ingredients

You probably already have most of these.

Step 1: Make the Dough

You’ll start by mixing the dry ingredients in a large bowl: flour, sugar, salt, and yeast. If you’re using active dry yeast, make sure to proof it in the warm milk first.

Crack in the eggs, then pour in the milk. Mix until it starts to come together—then knead in the butter a tablespoon at a time. This is where the magic happens. Don’t rush this part. The dough will look sticky and awkward before it smooths out.

Knead for about 10 minutes, or until it passes the “windowpane test”—you should be able to stretch it thin without it tearing.

Pro Tip: If your kitchen’s cold (hello, Austin winters), pop the dough into your oven with just the light on. It’s a perfect proofing box.

Step 2: First Rise

Place your dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise for 1½ to 2 hours, or until doubled in size.

While you wait? I like to prep a sweet treat for the kids like these red velvet brownies or warm up a slice of 4-ingredient banana bread I keep in the freezer for “baker fuel.”

How to Shape a Braided Chocolate Chip Brioche Recipe That Looks Bakery-Perfect

How do you braid brioche dough without it tearing?

Let the dough rest before shaping. It relaxes the gluten, making your braided chocolate chip brioche recipe soft, pliable, and tear-free when handled.

Time to Punch Down and Add the Good Stuff

Once your dough has doubled, gently punch it down to release any trapped air. Here’s where this braided chocolate chip brioche recipe gets exciting—it’s chocolate chip time.

Scatter 1 cup of chocolate chips onto your work surface. Flatten the dough into a rectangle and sprinkle half the chips over it. Fold the dough over and repeat. Gently knead to evenly distribute the chocolate without melting it.

Pro Tip: Use semi-sweet chips for a rich, not-too-sweet balance. You can also try mini chips to get more chocolate in every bite.

Let’s Braid This Brioche

1. Divide the dough into 3 equal pieces using a bench scraper or sharp knife. (Don’t saw—press down.)
2. Roll each piece into a log about 12–14 inches long. Keep it even for the best results.
3. Lay out the logs on a parchment-lined baking sheet and pinch the tops together.
4. Braid them gently, just like hair. Left over middle, right over middle, repeat.
5. Tuck the ends under and shape into a slight arc if desired.

It’s okay if it’s not perfect. This braided chocolate chip brioche recipe is about flavor, texture, and that “wow, you made that?” moment—not perfection.

Second Rise = Big Fluffy Energy

Cover your braided beauty loosely with a towel and let it rise again for 45–60 minutes. This second rise makes it extra soft and gives your loaf that classic fluffy brioche chocolate chip feel.

While it rests, I often prep a little bonus recipe—maybe these fun moose farts (don’t knock it ‘til you try it) or toss together bagels with cream cheese for the kids’ snack box.

Brush and Bake

Preheat your oven to 350°F (175°C).

Whisk 1 egg with a tablespoon of milk and gently brush the braid. This gives it that gorgeous, glossy crust. You’ll want to bake it on the middle rack for 30–35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.

Important: If your braided chocolate chip brioche recipe starts browning too quickly, tent it loosely with foil after 20 minutes.

Final Check: Is It Done?

Insert a thermometer into the center. It should read around 190°F (88°C). Or simply press lightly on the top—it should spring back, not sag.

Let it cool on a wire rack for at least 20–30 minutes. Yes, it’s hard. But it’s worth the wait.

How to Serve and Store Your Braided Chocolate Chip Brioche Recipe

How long does brioche stay fresh after baking?

Your braided chocolate chip brioche recipe stays soft and flavorful for up to 4 days at room temperature when wrapped tightly or stored in an airtight container.

Serving Suggestions That Make It Shine

Fresh out of the oven, this braided chocolate chip brioche recipe needs little more than a pat of butter and a quiet moment. But let’s be real—no one eats just one slice.

Here’s how we enjoy it around here:

• Breakfast: Thick slices, toasted with salted butter or homemade jam.
• Brunch showstopper: Serve alongside fruit, eggs, and this strawberry banana pudding for a colorful spread.
• Dessert upgrade: Warm a slice and top with whipped cream or turn it into a decadent Nigella-style chocolate chip bread pudding (you’ll thank me later).
• French toast: Oh yes, we’re going there. Keep reading for the ultimate chocolate chip brioche French toast recipe.

How to Store It Without Losing That Softness

This braided chocolate chip brioche recipe is rich in butter and eggs, which helps it stay tender longer than your average loaf. Still, the way you store it matters.

For short-term storage (up to 4 days):
Wrap tightly in plastic or foil. Keep at room temperature—not in the fridge (that dries it out fast).

For longer storage (up to 2 months):
Slice it and freeze it. Use parchment between slices to make grabbing one easy. Reheat gently in the toaster or oven.

Pro Tip: Leftover slices make the best chocolate chip brioche French toast. Honestly, it’s worth baking just for that.

Bonus: Chocolate Chip Brioche French Toast Recipe

This is what you make the morning after. Or late at night. Or whenever you need something cozy, fast, and outrageously delicious.

Ingredients:

• 4 thick slices of leftover braided chocolate chip brioche
• 2 eggs
• ½ cup whole milk
• 1 tsp vanilla
• Pinch of salt
• Butter for frying
• Maple syrup, whipped cream, or berries to serve

Instructions:

1. Whisk eggs, milk, vanilla, and salt in a shallow dish.
2. Dip each brioche slice for a few seconds on each side.
3. Heat a pan with butter, and cook each slice until golden brown.
4. Serve warm with your favorite toppings.

Craving More Bread Magic?

If you’re loving this recipe, you might also like:

• My sweet and easy peach cobbler with cake mix
• Or a savory twist with this vegan jalapeño cheese artisan bread

Troubleshooting & Real Results

Why isn’t my braided chocolate chip brioche rising?

If your braided chocolate chip brioche recipe isn’t rising, your yeast may be expired, or your kitchen might be too cold. Use warm milk (not hot!) and let the dough rest in a draft-free spot.

Troubleshooting the Top Brioche Mistakes

Let’s be real—this braided chocolate chip brioche recipe has a few quirks. It’s not hard, but it is a little needy. And that’s okay. Here’s how to avoid the most common trip-ups:

1. Dough Too Sticky to Handle?

Totally normal in this recipe. This dough should feel soft and tacky but not soupy. Resist the urge to add more flour unless it’s impossible to work with. Use lightly oiled hands and let it rest before shaping.

2. Chocolate Chips Falling Out While Braiding?

Yep, that happens. Try gently pressing them into the dough before shaping. You can also switch to mini chips for better distribution. This keeps your braided chocolate chip brioche recipe neat and filled with every bit of chocolatey joy.

3. Braid Looks Uneven or Lumpy?

Don’t stress. It’ll puff up beautifully in the oven. Even a wonky braid turns into an Instagram-worthy loaf once it’s baked.

Braided Chocolate Chip Brioche

A delightful and fluffy braided chocolate chip brioche that's perfect for breakfast, dessert, or any special occasion. This recipe guides you through each step to create a stunning and delicious bread.

Print Pin

Course: Breakfast, Dessert

Cuisine: American, bakery

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Resting time: 2 hours hours

Total Time: 3 hours hours

Servings: 8 people

Calories: 540kcal

Cost: $8

Equipment

• Stand Mixer
• Rolling Pin
• Pastry Brush
• Baking Sheet
• Parchment paper

Ingredients

• All-purpose flour – 3 ¾ cups 450g
• Granulated sugar – ¼ cup 50g
• Active dry yeast – 2 ¼ tsp 1 packet
• Warm milk 110°F/43°C – ¾ cup (180ml)
• Unsalted butter softened – ⅓ cup (75g)
• Large eggs – 3
• Salt – 1 tsp
• Vanilla extract – 1 tsp
• Chocolate chips dark or milk – 1 cup (175g)
• Orange zest optional – 1 tsp
• Egg for egg wash – 1
• Milk – 1 tbsp

Instructions

• Activate the Yeast: In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast and let it sit until frothy.
• Prepare the Dough: Mix flour, remaining sugar, and salt. Add yeast mixture, eggs, vanilla, and butter. Knead until smooth.
• First Rise: Place dough in an oiled bowl, cover, and let rise until doubled (1-2 hours).
• Incorporate Chocolate Chips: Punch down the dough and knead in chocolate chips.
• Shape and Braid the Dough: Divide into three strands, braid, and place on a baking sheet.
• Second Rise: Cover and let rise for 30-45 minutes.
• Bake to Perfection: Preheat oven and brush with egg wash. Bake until golden brown.

Notes

• Experiment with fillings or flavors to make it your own.

Feel free to adjust any details or add additional information as needed! If you have more specific fields or sections to fill out, let me know!

Nutrition

Calories: 540kcal

Real Testimonial: “This Recipe Made Me Feel Like a Pro!”

“I was always intimidated by brioche until I tried Lucy’s braided chocolate chip brioche recipe. The steps were easy to follow, the dough turned out soft and buttery, and my kids couldn’t believe I made it from scratch. I even turned the leftovers into French toast and felt like Nigella for a morning. Thank you!!”
— Jasmine R., Dallas, TX

This testimonial came from a beginner baker who’d only ever made hard tack candy before. That’s what I love about this braided chocolate chip brioche recipe—it’s fancy enough to impress, but simple enough to tackle with zero bakery experience.

Your Braided Chocolate Chip Brioche Recipe FAQs Answered

Links that Match the Mood

If you’re feeling like a baking queen (or king), this Ina Garten banana bread is another must-bake. For something fun and themed, you could even pair your brioche with bow and arrow cupcakes at your next brunch or book club.

Final Thoughts Before We Finish Braiding This Story

This braided chocolate chip brioche recipe isn’t just about chocolate chips and beautiful twists. It’s about creating something joyful. Something you can share on a lazy Sunday morning or give to a friend “just because.”

Flavor Twists & Creative Uses for This Braided Chocolate Chip Brioche Recipe

How do you customize a braided chocolate chip brioche recipe?

Add orange zest, cinnamon, or almond extract to the dough. Swap chips for chopped dark chocolate, or swirl Nutella into your braided chocolate chip brioche recipe before shaping.

Brioche, But Make It Yours

Once you’ve mastered this braided chocolate chip brioche recipe, you’ve got a golden ticket to flavor creativity. This dough is rich, buttery, and neutral enough to carry a variety of sweet or subtly spiced additions.

Here are a few flavor variations that’ll take your braided chocolate chip brioche to the next level:

Orange Zest & Chocolate

Add 1 tablespoon of freshly grated orange zest to the dough. It turns your braided chocolate chip brioche recipe into something elegant and holiday-worthy. Pairs beautifully with espresso.

Cinnamon-Sugar Twist

Roll the dough into a rectangle and brush with butter, cinnamon, and sugar before braiding. Keep the chocolate chips or skip them for a cozy cinnamon roll vibe.

Nutella Swirl

Spread a thin layer of Nutella onto the dough before braiding. Yes, it’s messy. Yes, it’s WORTH IT. Just chill the Nutella slightly so it doesn’t ooze everywhere.

Almond Brioche

Add ½ tsp almond extract to the dough and sprinkle sliced almonds on top after the egg wash. Swap half the chocolate chips for chopped white chocolate for a dreamy contrast.

What Else Can You Make With This Dough?

This braided chocolate chip brioche recipe is as versatile as it is gorgeous. Once you have the base down, here are a few creative ways to use it:

Quick Pin-Ready Visual Recipe Recap

Want to save this recipe or share it on Pinterest?
Here’s a snapshot of the steps for your kitchen or followers:

1. Mix dough with flour, yeast, eggs, milk, and sugar
2. Knead in butter and proof for 1.5–2 hours
3. Add chocolate chips and shape into 3 strands
4. Braid the dough and let it rise again
5. Brush with egg wash and bake at 350°F
6. Cool, slice, devour—or make French toast!

More Recipe Adventures? You’ll Love These:

While you’re in the mood for sweets and bakes, check out:

• Vegan jalapeño cheddar artisan bread for a savory switch
• 4-ingredient banana bread when you want quick comfort food
• Hard tack candy — it’s retro, it’s sweet, and surprisingly fun to make!