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Chocolate Chip Loaf Extraordinaire

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Serves 10 | Prep Time 15 | Cook Time 60

Why I Love This Recipe

Did you know that the chocolate chip cookie was invented by accident? In 1930, Ruth Graves Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, ran out of baker's chocolate while making cookies. She substituted semi-sweet chocolate chips instead, and the rest is history!

Ingredients You'll Need

3/4 cup (170g) unsalted butter, softened
1 cup (200g) brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (180g) semisweet chocolate chips, divided


Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray.

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in 3/4 cup of the chocolate chips.

Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the batter.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, store the chocolate chip loaf in an airtight container at room temperature for up to 4 days.

Pairs Well With

Indulge in a glass of cold, creamy chocolate milk for a decadent and nostalgic pairing.

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