Chocolate Chip Cookie Bread
Everything you crave in a chocolate chip cookies, in bread form! This incredible quick bread is perfectly moist, loaded with chocolate chips, and encased in a buttery, toasty shell. Just like a chocolate chip cookie – soft in the center, and caramelized around the edges.
I’m totally obsessed with this bread! While it was baking in the oven, my entire house smelled like chocolate chip cookies. What’s better than that? Each slice delivers the perfect amount of moist loaf and melty chocolate chips. And I added a little bit of sour cream in the batter too; the slight tang perfectly compliments the sweetness from the sugar and chocolate.
Feel free to add nuts to this bread. I’m a fan of walnuts in my chocolate chip cookies, but any nut variety will work here. Feel free to add pecans, almonds, even pine nuts!
Can you make this bread gluten-free? Absolutely, simply swap in your favorite gluten-free flour for the all-purpose flour. Many brands are a 1:1 ratio, making the substitution quite easy.
Chocolate Chip Cookie Bread
Ingredients
- 2 cups all-purpose flour, or gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick, 8 tablespoons butter, softened
- 2/3 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Coat an 8-inch or 9-inch loaf pan with cooking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter until creamy. Beat in the sugar until blended. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla.
- Add half of the flour mixture and mix on low speed until combined. Add the sour cream and mix until blended.
- Add the remaining flour mixture and beat until just blended, being careful not to over-mix. Fold in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the surface.
- Bake for 45 to 55 minutes, until a wooden pick inserted near the center comes out clean, or with little moist bits clinging to it.
- Cool the bread in the pan, on a wire rack, for 10 minutes before removing from the pan and slicing.
- Wrap leftovers tightly and store at room temperature for up to 4 days, or freeze for up to 3 months.