📖 Instructions

1. In a large mixing bowl, combine 1 cup of warm milk (105-115°F) with 2 1/4 teaspoons of active dry yeast and 2 tablespoons of granulated sugar. Let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead—start over with fresh yeast!
2. In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon of salt, and 1/2 cup of granulated sugar. Make sure the salt and sugar are evenly distributed, or you'll have a salty or sweet spot in your brioche.
3. Add the wet ingredients to the dry ingredients. Using a wooden spoon or stand mixer (dough hook), combine the ingredients until a shaggy dough forms. If using a stand mixer, mix on low speed for about 2 minutes.
4. Gradually add 1/2 cup (1 stick) of softened unsalted butter, one tablespoon at a time, while mixing on low speed. The dough will be quite sticky at first. Don't worry, it'll come together eventually.
5. Once the butter is incorporated, continue mixing on medium-low speed for another 5-7 minutes, until the dough is smooth and elastic. It might look kind of messy, but that's okay! The process works.
6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat it with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size. It will seem like nothing is happening for a while, but then POOF—it'll rise like crazy!
7. Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Knead in 1 cup of chocolate chips. Be gentle; you don't want to tear it all up.
8. Shape the dough into a ball or a rectangular loaf (it's your choice!). Place the dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size. You will feel the dough puff up like a happy cloud.
9. Preheat your oven to 350°F (175°C). Once preheated, bake the brioche for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it to make sure it doesn't burn. If the top gets too dark before the inside is cooked, cover it with foil.
10. Remove the brioche from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. It's super important to let it cool a little bit to avoid burning your tongue (speaking from personal experience!). Enjoy!