This Double Chocolate Chip Bread is ultra-moist, fudgy, and ridiculously easy. Cocoa + chocolate chips = brownie energy in loaf form. One bowl, no drama, big chocolate payoff. Bake it for breakfast, dessert, or pure emotional support — it never lasts more than a day.
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Warning: This Double Chocolate Chip Bread may cause uncontrollable slicing, snacking, and hoarding. It’s moist (like actually moist), fudgy as a brownie, and absolutely loaded with melty chocolate chips so every bite hits like a full-body chocolate hug.
This is the loaf you bake when regular chocolate bread just isn’t giving. This one?
She gives. She serves. She disappears in 24 hours.
Make it for brunch. Make it for breakfast. Make it “just because you survived Tuesday.”
No judgment here — just chocolate glory. Need more reason to fall in love? It's:
- Double the chocolate, double the joy — cocoa + chips = fudgy brownie vibes in loaf form.
- Super moist texture — avocado oil keeps it soft for days.
- One-bowl easy — no fancy mixers, no drama.
- Holiday-friendly + freezer-friendly — great for gifting or stashing.
- Kid-approved, adult-addictive — a universally loved situation.
What You'll Need and Why
A quick little rundown of everything you need to make this chocolate bomb happen.
- Semisweet chocolate chips — the melty, double-chocolate moment we’re all here for.
- Unsweetened cocoa powder — brings the deep, rich chocolate base.
- Hot water — blooms the cocoa for max flavor.
- Espresso powder — intensifies the chocolate without tasting like coffee.
- Turbinado sugar — adds moisture + a subtle caramel vibe.
- Butter— for richness and tender crumb.
- Avocado oil — keeps the loaf unbelievably moist.
- Vanilla extract — rounds out all that chocolate goodness.
- Eggs — bind everything and give lift.
- Cake flour — keeps the texture soft and bakery-style.
- Baking powder — gives the loaf its rise.
- Kosher salt — balances the sweetness and makes the chocolate pop.
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Swaps and Flavor-Boosting Substitutions
A few easy ways to customize your loaf without messing up the magic.
Substitutions
If you need to swap something out, here are the simple, safe options that keep the bread moist and delicious:
- Oil: Swap avocado oil for vegetable oil, canola oil, or melted coconut oil.
- Sugar: Turbinado not your thing? Use brown sugar or granulated sugar instead.
- Chocolate chips: Any chip works — semisweet, dark, milk, or even a mix.
- Flour: Cake flour gives the softest texture, but all-purpose flour works in a pinch. (Just keep the scoop light and level.)
Variations
This is where you can have fun. Stick to about 1–1½ cups total mix-ins, and everything stays beautifully balanced.
Try adding:
- Peanut butter chips
- Nuts (walnuts, pecans, almonds — anything with crunch)
- Dried cherries or cranberries
- Chocolate-mint candy pieces (festive and fabulous)
- White chocolate chips
- Butterscotch chips
- Dark + milk chocolate mix for a “triple chocolate” vibe
Seasonal Combo Ideas
- Holiday: Semisweet chips + crushed peppermint
- Bakery-style: Dark chocolate + chopped walnuts
- Cherry cordial moment: Dark chocolate + dried cherries
- Cookie-inspired: Butterscotch + chocolate chips
If you stumble onto a combo that knocks your socks off, please tell me — I’m always down for more chocolate bread research!
Tips & Tricks
A few simple things that make this double chocolate situation turn out bakery-perfect every time.
- Bloom the cocoa. Mixing cocoa with hot water + espresso powder wakes up the chocolate flavor and gives the loaf that deep, rich color.
- Use room-temperature ingredients. Softened butter + room-temp eggs = a smoother batter and an even, tender crumb.
- Don’t overmix once the flour goes in. Stir just until the batter comes together. Overmixing = a tougher loaf and fewer bragging rights.
- Save some chocolate chips for the top. Sprinkling a handful over the batter before baking gives you that irresistible, melty, bakery-style look.
- Check early. Every oven runs a little wild. Start checking around the 50-minute mark and pull when a toothpick comes out with moist crumbs (not dry… and not wet batter).
- Let it cool completely. I know — torture. But cooling helps the loaf set and makes slicing way easier.
- Line the pan with parchment. It guarantees an easy release and keeps the edges from overbrowning.
Double Chocolate Chip Bread Recipe
Ingredients
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
- 1 tablespoon espresso powder
- 1 cup turbinado sugar
- 8 tablespoon butter, softened
- ⅓ cup avocado oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°.
- Mix the cocoa powder and espresso powder into hot water until combined. Set this aside.
- Cream together butter, oil, and sugar. Add the eggs, one at a time. Pour the chocolate espresso mixture into the egg mixture along with the vanilla extract and whisk to combine.
- In a separate bowl, measure out and add the cake flour, baking powder, and kosher salt. Mix the dry ingredients together and add to the wet ingredients. Fold until just mixed. Add the chocolate chips and fold until just combined.
- Add the chocolate chip bread batter/dough/situation to a parchment paper lined 9.5 x 5 inch loaf pan. Top with a few extra chocolate chips. Bake for 55-65 minutes or until a toothpick comes out clean.
- Remove the bread from the oven and let it cool for 15 minutes.
- Slice and enjoy!
Nutrition
Serving Ideas
A few delicious ways to enjoy this loaf — whether you're keeping it simple or going full dessert mode.
- Warm from the pan with a cup of coffee. Honestly, that alone is a whole experience.
- A dollop of whipped cream + fresh berries. Light, pretty, and absolutely phenomenal.
- A scoop of vanilla or coffee ice cream. Imagine brownie vibes… but better.
- A generous drizzle of caramel sauce. This one might make me lose my mind — in the best way.
- A sprinkle of flaky sea salt. Trust me, it wakes the chocolate right up.
This bread is definitely dessert-leaning, but is it acceptable for breakfast?
Absolutely. And if anyone questions that, send them to me — I’ll set them straight.
Storage Instructions
Here’s how to keep every slice as soft and fudgy as day one.
- Room Temperature: Store tightly wrapped or in an airtight container for 3–4 days. The loaf stays beautifully moist thanks to the oil and cocoa.
- Fridge: You can refrigerate it, but only if you love a chilled, brownie-like texture. Wrap well to prevent drying out.
- Freezer: Freeze the whole loaf or individual slices for up to 3 months.
Wrap in plastic, then foil, then toss into a freezer bag. Thaw at room temp, and it tastes freshly baked. - Reheating: Warm slices in the microwave for 10–12 seconds for that melty, fresh-from-the-oven chocolate chip moment.
You Asked, I Answered
What is turbinado sugar?
Turbinado sugar is a minimally processed cane sugar with large, crunchy crystals and a natural molasses flavor. It adds a light caramel note and extra moisture to baked goods.
No turbinado? Light brown sugar works beautifully as a substitute.
Why use cake flour?
Cake flour is milled extra fine and has a lower protein content than all-purpose flour, which gives this loaf its soft, tender, bakery-style crumb. If you don’t have cake flour on hand, all-purpose flour will absolutely work — your bread will just be slightly less delicate.
Why did my bread sink in the middle?
The two most common causes are:
Underbaking — Even if the top looks done, the center may still be wet. Bake until a toothpick comes out with moist crumbs, not batter.
Opening the oven too early — Sudden temperature drops can collapse the center. Keep the door shut until you're close to the end of the bake. No peaky-peaky!
A fully baked, properly cooled loaf should stay tall and gorgeous.
You’ll Also Love
A few more chocolatey, cozy treats you’ll want in your life immediately.
- Hot Chocolate Cookies – Soft, gooey, and loaded with melty chocolate. A winter must-bake.
- Double Chocolate Peppermint Cookies – Festive, chewy, and perfect for holiday gifting.
- Oreo Crust Chocolate Tart – Silky, rich, and almost too elegant for how easy it is. A chocolate lover’s dream.
- Espresso Brownies – Deep, bold chocolate flavor with a little coffee magic to make everything taste even chocolatier.
- Brown Butter Chocolate Chip Cookies – Nutty, buttery, melty perfection. The cookie recipe people beg you for.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Elise says
Yummmmm!!! It’s our favorite!
Rufus says
I am so happy to hear that you like it!