There’s something magical about the balance between tangy sourdough and pockets of gooey chocolate. This Sourdough Chocolate Chip Bread Recipe combines the comforting chew of a traditional artisan loaf with the sweetness of rich chocolate chips, creating a treat that’s irresistible to any chocolate lover. Inspired by the beloved Alexandra’s Kitchen Sourdough Bread, this recipe takes a cozy twist that’s perfect for breakfasts, afternoon snacks, or heartfelt homemade gifts. Each slice is tender, aromatic, and beautifully golden — a true crossover between homey sourdough goodness and classic chocolate chip indulgence.

Sourdough Chocolate Chip Bread Recipe for Every Chocolate Lover

A Loaf Born from Comfort and Chocolate Cravings

Every baker has a recipe that feels like a hug — and for me, this Sourdough Chocolate Chip Bread Recipe is exactly that. I first made it on a cool Saturday morning when my kitchen smelled faintly of espresso and rising dough. The gentle bubble of the sourdough starter promised something delicious, but I couldn’t ignore my craving for something sweet. So, into the soft dough went handfuls of chocolate chips, a happy experiment that soon filled the house with a warm, nostalgic aroma that had everyone hovering near the oven.

When the loaf finally emerged, golden brown and caramel-scented, I sliced into it while still warm. The sight of melted chocolate ribbons weaving through a soft, airy crumb was pure comfort. That first bite — slightly tangy, tender, and sweet in perfect balance — convinced me that sourdough chocolate chip bread was the cozy bake I’d been missing. Since then, this has become my go-to Easy Sourdough Bread Recipe whenever I want something that feels special yet simple. Whether you smear it with butter, toast it lightly, or enjoy it plain, it makes weekend mornings feel a little more rewarding.

This Sourdough Chocolate Chip Bread Recipe is more than just a sweet twist on traditional sourdough — it’s a treat that celebrates everyday indulgence. And every time I bake it, the familiar scent of baking bread mixed with melted chocolate brings a sense of calm and joy to my kitchen, reminding me why I love homemade bread so deeply.

Why This Easy Sourdough Bread Recipe Works Every Time

Combining sourdough starter with chocolate chips may sound unconventional, but the result is pure baking harmony. The natural fermentation from your active starter adds depth to the flavor, balancing chocolate’s sweetness with a gentle tang that elevates every bite. The long rise also gives the bread a soft, chewy texture and irresistible aroma that regular quick breads just can’t match.

This recipe, inspired by Alexandra’s Kitchen Sourdough Bread, simplifies the classic method to make it approachable for both new and seasoned bakers. Unlike traditional kneaded loaves, this version uses a sourdough batter bread technique — more mixing than kneading — which takes the intimidation out of sourdough baking. The batter-like dough is easy to handle, requires minimal effort, and yields consistent results every time.

What makes this Chocolate Chip Sourdough Bread so rewarding is its versatility and reliability. The natural fermentation ensures flavor complexity, while the simple prep method keeps the process relaxed. Even if you’re short on time, this adaptable recipe will turn out beautifully golden loaves that taste as if you’ve spent hours perfecting them. It’s truly an Easy Sourdough Bread Recipe that any home baker can master — guaranteeing delicious comfort in every slice.

The Essential Ingredients for Chocolate Chip Sourdough Batter Bread

Every great Sourdough Chocolate Chip Bread Recipe starts with simple, wholesome ingredients — each one working together to create that signature soft crumb and rich flavor. Below is a breakdown of everything you’ll need, along with a few helpful notes and substitution ideas.

Ingredient	Measurement	Notes & Tips
Active Sourdough Starter	1 cup (240 g)	Bubbly and recently fed; should float in water — ensures enough fermentation power.
All-Purpose Flour	2 cups (250 g)	Provides structure and light texture. Replace up to ½ cup with whole wheat flour for nuttier flavor.
Whole Wheat Flour (optional)	½ cup (60 g)	Adds depth to crumb; optional but boosts fiber and flavor.
Granulated Sugar	¼ cup (50 g)	Enhances sweetness and browning. Use coconut or brown sugar for variation.
Unsalted Butter	4 tbsp (55 g), melted	Adds tenderness and richness. Substitute with coconut oil or vegan butter if dairy-free.
Egg	1 large	Binds ingredients and improves texture. Replace with 2 tbsp applesauce for egg-free.
Milk (or plant-based milk)	¾ cup (180 ml), warm	Keeps dough soft and moist. Almond or oat milk work for vegan bakes.
Salt	1 tsp	Balances sweetness and strengthens gluten structure.
Chocolate Chips	1 cup (170 g)	Use dark, semi-sweet, or milk chocolate. Mix types for deeper flavor.
Vanilla Extract	1 tsp	Optional but enhances aroma.
Optional Add-ins	Handful	Nuts or shredded coconut add texture and extra flavor.

Starter Readiness Tip: Ensure your sourdough starter is active — it should double within 4–6 hours after feeding and smell sweet and tangy. If sluggish, give it an extra feeding before use.

Ingredient Freshness Matters: Fresh flour, quality chocolate chips, and real butter make a huge difference. Each ingredient shines in this simple chocolate chip sourdough batter bread.

Tools You’ll Need to Bake This Chocolate Chip Bread Recipe

Mixing Bowls: One for wet ingredients, one for dry — glass or steel for consistent temperature.
Silicone Spatula or Dough Whisk: Mix sticky batter efficiently.
Digital Kitchen Scale: For precise measurements and perfect hydration.
Stand Mixer (optional): Speeds up mixing if desired.
Loaf Pan (8×4 or 9×5-inch): Smaller pans yield taller loaves.
Bench Scraper: For folding in chocolate chips gently.
Digital Thermometer: Bread is ready at 190°F (88°C).
Parchment Paper: Eases removal and prevents sticking.
Wire Cooling Rack: Maintains crust texture while cooling.
Serrated Knife: For clean, neat slices.

With these simple ingredients and reliable tools, you have everything needed to create a golden, fragrant Chocolate Chip Sourdough Bread that satisfies every chocolate craving.

Preparing the Sourdough Batter and Managing Fermentation

This Sourdough Chocolate Chip Bread Recipe uses a no-knead batter-bread approach. The dough mixes quickly, ferments naturally, and bakes into a tender, cake-like crumb with delicious chocolate pockets throughout.

Feed and Ready Your Starter: Refresh your starter 4–6 hours before baking until bubbly and doubled. Float test ensures it’s active for fermentation.
Mix the Wet Ingredients: Combine active starter, warm milk, melted butter, egg, sugar, and vanilla until smooth. Keep temperatures around 100°F (37°C).
Combine the Dry Ingredients: Whisk flour and salt separately, then gradually add to liquid mixture. Stir just until incorporated; dough should remain sticky.
Add the Chocolate Chips: Gently fold in chips to avoid melting prematurely. Chill chips beforehand if your kitchen is warm.
First Rise: Cover and ferment at 72–75°F (22–24°C) for 3–4 hours, until bubbly and doubled.
Second Proofing: After gently stirring, transfer to a lined loaf pan. Proof 60–90 minutes until risen 1 inch above rim and slightly elastic.

Baking, Cooling & Storage Tips for a Golden Loaf

Preheat the Oven: Heat to 350°F (175°C). Add a tray beneath for optional steam. Top batter with a few chocolate chips or brush with milk for sheen.
Bake to Perfection: Bake 45–55 minutes until deep golden and internal temperature hits 190°F (88°C). Tent with foil if browning too fast.
Cooling: Cool in pan for 10 minutes, then lift to a rack. Rest 1–2 hours before slicing to keep crumb set.
Storage: Keep wrapped at room temperature up to 3 days, refrigerated up to a week, or freeze wrapped slices up to 3 months. Reheat lightly before serving.

Serve toasted with butter or a sprinkle of powdered sugar. This loaf pairs beautifully with coffee or tea for a comforting indulgence any day.

Frequently Asked Questions about Chocolate Chip Sourdough Batter Bread

Can I use discard sourdough?
Yes. Add ½ teaspoon instant yeast with discard for lift while retaining tangy flavor.

Which chocolate chips are best?
Semi-sweet offers balance, while a mix of milk and dark chips adds depth. Chopped chocolate chunks melt into lovely layers.

How long does it stay fresh?
Keep in an airtight container for up to three days. Freeze slices and reheat when craving freshly baked flavor.

Can I make it dairy-free or egg-free?
Yes. Use plant-based butter or coconut oil, non-dairy milk, and replace egg with applesauce or flaxseed mixture.

Why is it dense?
Under-proofing or an inactive starter are common causes. Ensure bubbly starter and allow full rises for airy crumbs.

The Joy of Sharing Homemade Chocolate Chip Sourdough Bread

Baking Chocolate Chip Sourdough Bread fills your kitchen with heavenly aromas and your heart with warmth. The tangy sourdough complements the sweet, melty chocolate—creating a loaf that’s as comforting as it is impressive.

Whether gifting to neighbors, serving for brunch, or sharing with family over coffee, this Easy Sourdough Bread Recipe turns ordinary days into cherished occasions. Bake it, share it, and let the simple pleasure of homemade bread bring smiles long after the last crumb disappears.