Discover the irresistible charm of this Chocolate Chip Cookie Bread: Gooey, Sweet & Glazed to Perfection Recipe, a delightful twist on your favorite cookie and classic sweet bread. Imagine biting into soft, tender bread studded with melty chocolate chips, kissed by a gently sweet glaze that adds a luscious finish. This recipe yields a loaf so comforting and indulgent it’s perfect for breakfast, snack time, or dessert—always hitting that perfect balance of gooey and sweet, with a tender crumb that makes every slice feel like a little celebration. Once you try it, this treat is sure to become a cherished staple in your baking repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
Whipping up this chocolate chip cookie bread is a breeze with simple, pantry-friendly ingredients that work in harmony to create a warm, tender loaf dotted with gooey chocolate goodness. Each component plays an important part in achieving that perfect texture, flavor, and slight cinnamon-kissed warmth that makes this bread so memorable.
- 1 cup unsalted butter, melted: Adds rich moisture and a tender crumb.
- 1 cup granulated sugar: Provides sweetness and balance.
- 1 cup packed brown sugar: Gives a deep caramel note and extra moisture.
- 2 large eggs: Bind the ingredients while adding structure.
- 2 tsp vanilla extract: Elevates the flavor with sweet, fragrant notes.
- 1 cup milk: Keeps the bread soft and helps blend the batter.
- 2â…” cups all-purpose flour (or gluten-free blend): Forms the base of the loaf with the right balance of chewiness.
- 1 tsp baking powder: Gives the bread a gentle lift for lightness.
- ½ tsp baking soda: Reacts with the acidic yogurt for fluffiness and tenderness.
- ½ tsp salt: Enhances all the flavors without overwhelming.
- ½ tsp cinnamon (optional): Adds a subtle warmth that complements the chocolate wonderfully.
- 1 cup mini chocolate chips (plus extra for topping): The star ingredient delivering gooey pockets of chocolate.
- ¼ cup plain Greek yogurt: Adds moisture and depth, making the bread soft yet rich.
- 1 cup powdered sugar: For a smooth, sweet glaze that finishes the bread beautifully.
- 2 tbsp milk (for glaze): Helps achieve the perfect glaze consistency.
- ½ tsp vanilla extract (for glaze): Rounds out the sweetness with a fragrant note.
How to Make Chocolate Chip Cookie Bread: Gooey, Sweet & Glazed to Perfection Recipe
Step 1: Prep & Mix the Wet Ingredients
First, melt your butter until it’s beautifully liquid and luscious. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and Greek yogurt until the mixture is smooth and creamy. This combination forms a rich, flavorful base that promises a moist loaf.
Step 2: Combine Dry Ingredients Separately
In another bowl, stir the all-purpose flour with baking powder, baking soda, salt, and cinnamon if you’re using it. Whisk these dry ingredients well to evenly distribute the leavening agents and spices, which ensures even texture and a gentle lift during baking.
Step 3: Blend Dry into Wet & Fold in Chocolate Chips
Slowly add the dry ingredients to your wet mixture, mixing just until you see the flour disappear to avoid overworking your batter. The secret to tender bread lies in this gentle touch. Finally, fold in the mini chocolate chips carefully to evenly scatter sweet bursts of chocolate throughout.
Step 4: Bake to Golden, Gooey Perfection
Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan, then pour in the batter. Sprinkle additional chocolate chips on top to create a gorgeous, melty crust. Pop the pan into the oven and bake for 50–60 minutes. The bread is done when a toothpick comes out with moist crumbs attached, locking in that perfect gooey texture.
Step 5: Cool & Drizzle with Glaze
After removing from the oven, allow the loaf to cool for about 10 minutes in its pan. Then transfer it to a wire rack to cool completely. While it cools, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle generously over the cooled bread to add a shine and extra touch of sweetness that seals the deal.
How to Serve Chocolate Chip Cookie Bread: Gooey, Sweet & Glazed to Perfection Recipe
Garnishes
For an eye-catching presentation, sprinkle extra mini chocolate chips or a light dusting of powdered sugar on top of the glaze right before serving. You can also add a few chopped nuts or a pinch of flaky sea salt to contrast the sweetness and bring out the chocolate flavors spectacularly.
Side Dishes
This bread pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent dessert. For breakfast or brunch, serve alongside fresh berries or a warm cup of coffee or tea to balance the sweetness and enhance the cozy experience.
Creative Ways to Present
Try slicing the bread thick to make decadent sandwiches with peanut butter or Nutella in the middle. You can also toast slices lightly to create a warm, crisp exterior, then drizzle more glaze or spread softened butter on top. For festive occasions, cut into small cubes and serve as part of a dessert fondue platter with melted chocolate or fruit sauces for dipping.
Make Ahead and Storage
Storing Leftovers
Store leftover chocolate chip cookie bread in an airtight container at room temperature for up to three days to keep it moist and delicious. Wrapping it well prevents it from drying out while keeping that gooey charm intact.
Freezing
To freeze, wrap the bread tightly in plastic wrap and then foil before placing it in a freezer-safe bag. Frozen chocolate chip cookie bread lasts up to three months and thaws beautifully, maintaining its texture and flavor remarkably well.
Reheating
Reheat slices gently in the microwave for 15–20 seconds or pop them in a toaster oven until warm. Adding a small pat of butter during reheating can enhance the moistness and richness, reviving the bread’s fresh-baked appeal.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips work just as well; just be mindful that they might not distribute quite as evenly, but the gooey chocolate pockets will still be delicious.
Is it possible to make this recipe gluten-free?
Yes, substituting the all-purpose flour with a gluten-free flour blend is a great option. Just make sure your blend contains xanthan gum or a similar binder to keep the bread texture just right.
Why is Greek yogurt used in the recipe?
Greek yogurt adds moisture and tenderizes the bread’s crumb while contributing a pleasant subtle tang that balances the sweetness beautifully.
Can I make this chocolate chip cookie bread dairy-free?
With a few swaps like using dairy-free butter and milk alternatives, you can make this recipe dairy-free without sacrificing the luscious texture and flavor.
What’s the best way to know when the bread is done baking?
Use a toothpick test: insert a toothpick in the center of the loaf. It should come out with a few moist crumbs clinging to it but not wet batter. This means the bread is cooked perfectly and still gooey inside.
Final Thoughts
This Chocolate Chip Cookie Bread: Gooey, Sweet & Glazed to Perfection Recipe is the kind of baked good that feels like a warm hug in food form—you’ll want to slice it up for yourself and your loved ones again and again. It’s simple to make, packed with melt-in-your-mouth chocolate, and dressed with a sweet glaze that finishes it off just right. I can’t wait for you to try it and see how quickly this loaf becomes your new favorite treat to share.
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Chocolate Chip Cookie Bread: Gooey, Sweet & Glazed to Perfection Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Cookie Bread is a gooey, sweet loaf that combines the best of cookie flavors with a moist, tender bread texture. Enhanced with melted butter, brown and granulated sugars, Greek yogurt for extra moisture, and mini chocolate chips throughout, it’s baked to perfection and finished with a smooth vanilla glaze. Perfect for dessert, snacks, or breakfast treats.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- ¼ cup plain Greek yogurt
Dry Ingredients
- 2â…” cups all-purpose flour (or gluten-free flour blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
Sweeteners & Add-ins
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup mini chocolate chips (plus extra for topping)
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prep & Mix: Begin by melting the butter and setting it aside to cool slightly. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and Greek yogurt until fully combined. Then add the milk and stir until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Add Chocolate Chips: Fold the mini chocolate chips into the batter, ensuring they are evenly distributed throughout.
- Prepare Pan & Bake: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper or lightly butter it. Pour the batter into the prepared pan and sprinkle extra chocolate chips evenly on top. Place in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool & Glaze: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf onto a wire rack to cool completely. While the bread cools, whisk together the powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle the glaze over the cooled bread before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the bread tender.
- You can substitute mini chocolate chips with regular chocolate chips or chunks for larger pockets of chocolate.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices slightly to enjoy the gooey texture of the chocolate.
