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

Scale

Wet Ingredients

1 cup unsalted butter, melted
2 large eggs
2 tsp vanilla extract
1 cup milk
¼ cup plain Greek yogurt

Dry Ingredients

2⅔ 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

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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.