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.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword chocolate chip cookies, quick bread, quick bread recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings Makes 1 Loaf

Calories 392kcal

Author Robin Miller

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.

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