One-Bowl Double Chocolate Chip Bread

One-Bowl Double Chocolate Chip Bread: A Decadent Delight for Every Chocolate Lover

If you’re a fan of rich, moist chocolate desserts that come together with minimal effort, then this One-Bowl Double Chocolate Chip Bread is your new go-to recipe. Imagine a fudgy, deeply chocolatey loaf swirled with melty chocolate chips—all made in a single bowl, meaning less cleanup and more time enjoying your creation. Whether you’re baking it for a cozy weekend treat, a gift for a friend, or simply to satisfy a late-night chocolate craving, this bread delivers intense flavor and a satisfying texture that rivals any bakery dessert.

The History Behind Chocolate Chip Bread

While chocolate chip cookies famously originated in the 1930s thanks to Ruth Wakefield at the Toll House Inn, the idea of incorporating chocolate chips into quick breads is a more modern twist on classic American baking traditions. Quick breads themselves—like banana bread, zucchini bread, and pumpkin bread—gained popularity in the mid-20th century due to their simplicity and reliance on chemical leaveners like baking powder instead of yeast.

As home bakers began experimenting with add-ins, chocolate chips quickly became a favorite. The evolution from chocolate chip cookies to chocolate-studded loaves was natural. Double chocolate variations emerged as consumers developed a taste for richer, darker chocolate flavors. Today, double chocolate chip bread stands as a beloved hybrid—part cake, part bread, all indulgence—perfect for breakfast, dessert, or an afternoon snack with coffee.

Ingredients Breakdown: Why Each One Matters

The magic of this One-Bowl Double Chocolate Chip Bread lies not just in its ease but in the thoughtful selection of ingredients that work in harmony to create a dense yet tender crumb, deep cocoa flavor, and gooey chocolate pockets.

All-Purpose Flour: Provides structure to the bread. It’s the foundation that holds everything together without making the loaf too heavy.
Cocoa Powder (Unsweetened): High-quality Dutch-process or natural cocoa powder gives the bread its rich, authentic chocolate flavor. For best results, use sifted cocoa to avoid lumps.
Baking Soda & Baking Powder: These leavening agents ensure the bread rises properly and has a light, airy texture despite its density.
Salt: Enhances all the flavors and balances the sweetness—a crucial element even in sweet baked goods.
Granulated Sugar & Brown Sugar: Granulated sugar adds sweetness and helps with browning, while brown sugar contributes moisture and a subtle caramel note, enhancing the chewiness.
Egg: Acts as a binder and adds richness. A large room-temperature egg integrates more smoothly into the batter.
Vegetable Oil or Melted Coconut Oil: Keeps the bread incredibly moist. Unlike butter, oil remains liquid at room temperature, which prevents dryness.
Vanilla Extract: Adds depth and warmth to the overall flavor profile, rounding out the chocolate notes.
Buttermilk or Yogurt: Adds tenderness and slight tanginess, reacting with baking soda to help the bread rise. If you don’t have buttermilk, a DIY substitute works perfectly (see tips below).
Hot Water or Coffee: Helps “bloom” the cocoa powder, intensifying its flavor and creating a smooth paste before other liquids are added.
Semi-Sweet Chocolate Chips (plus extra for topping): The star ingredient! Use high-quality chips or chopped chocolate bars for better melt and flavor. Doubling the amount creates that true “double chocolate” experience.

Step-by-Step Recipe: How to Make One-Bowl Double Chocolate Chip Bread

This foolproof method ensures success every time—even for beginner bakers. Follow these detailed steps for a perfectly baked loaf with crackly top and soft interior.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, ¾ cup granulated sugar, and ¾ cup packed brown sugar until fully combined and no streaks remain.
Add Cocoa Paste: In a small bowl, combine ¼ cup hot water or strong brewed coffee with 2 tablespoons of the cocoa powder mixture from above. Stir into a smooth paste, then return it to the main dry ingredients. This blooming step enhances chocolate flavor dramatically.
Incorporate Wet Ingredients: Add 1 large egg, ⅓ cup vegetable oil (or melted coconut oil), 1 tsp vanilla extract, and ¾ cup buttermilk (or yogurt) to the bowl. Mix with a spatula or hand mixer on low speed until just combined. Do not overmix.
Add Hot Water: Gradually pour in ½ cup hot water while stirring gently. The batter will become thin—this is normal and ensures a moist crumb.
Fold in Chocolate Chips: Gently fold in 1 ½ cups semi-sweet chocolate chips, reserving a handful for sprinkling on top if desired.
Pour Into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips over the surface for a bakery-style finish.
Bake Until Perfect: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
Cool Completely: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely before slicing. Cutting too soon can cause crumbling.

Pro Tips for Success

Use Room-Temperature Egg: Cold eggs can cause the batter to seize or result in uneven mixing.
Don’t Overmix: Once you add the flour, mix only until ingredients are incorporated. Overmixing develops gluten and leads to a tough loaf.
Bloom the Cocoa: Never skip blooming the cocoa with hot water—it unlocks deeper, more complex chocolate flavors.
Substitute Buttermilk Easily: No buttermilk? Mix 1 tablespoon lemon juice or white vinegar with ¾ cup milk and let sit for 5 minutes.
Check Oven Temperature: Use an oven thermometer to ensure accuracy. Many ovens run hot or cold, affecting bake time and texture.
Test for Doneness Properly: Insert the toothpick off-center and near the edge, avoiding chocolate chips, which can give false readings.
Let It Rest: Allowing the bread to cool completely improves sliceability and lets flavors meld.

Variations and Customizations

This base recipe is incredibly versatile. Try these creative twists to personalize your loaf:

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend containing xanthan gum. Results are nearly identical!
Dairy-Free Option: Use dairy-free chocolate chips, coconut oil, almond milk + lemon juice (for buttermilk), and ensure all other ingredients are vegan-certified.
Extra Fudgy: Replace half the flour with additional cocoa powder (up to ⅔ cup total) for a denser, cake-like texture closer to brownies.
Nutty Crunch: Fold in ½ cup chopped walnuts, pecans, or hazelnuts along with the chocolate chips.
Peppermint Swirl: Add ¼ tsp peppermint extract and swirl in crushed candy canes during the last minute of baking for a festive holiday version.
Spiced Chocolate: Add ½ tsp cinnamon, ¼ tsp cayenne, or a pinch of espresso powder to elevate the chocolate flavor.
White Chocolate & Dark Chocolate: Swap half the semi-sweet chips for white chocolate for a sweet-contrast bite.
Streusel Topping: Before baking, sprinkle with a crumb topping made from ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, and ¼ tsp cinnamon.
Marbled Effect: Reserve ½ cup batter, stir in 2 tbsp extra cocoa, then dollop both batters into the pan and swirl with a knife.
Mini Loaves: Divide batter among greased mini loaf pans (about 5″x3″) and bake for 30–35 minutes.

Health Considerations and Nutritional Value

While this bread is undeniably indulgent, there are ways to make it slightly healthier without sacrificing too much flavor.

Nutritional Highlights (per slice, based on 10 slices):

Calories: ~280–320
Total Fat: 14–16g (mostly from oil and chocolate)
Saturated Fat: 6–7g
Carbohydrates: 40–45g
Sugars: 25–28g
Protein: 4–5g
Fiber: 2–3g (from cocoa and whole grains if using whole wheat flour)
Iron: ~15% of Daily Value (thanks to cocoa)

Healthier Modifications:

Reduce sugar by ¼ cup total; the chocolate chips provide enough sweetness.
Replace half the oil with unsweetened applesauce or mashed banana to cut fat.
Use dark chocolate chips with 60%+ cocoa for less sugar and more antioxidants.
Swap half the all-purpose flour with whole wheat pastry flour for added fiber.
Add 2 tbsp ground flaxseed or chia seeds for omega-3s and texture.
Limit portions to one thin slice—this bread is rich, so a little goes a long way.

Note: This bread contains gluten, dairy, and eggs. Always check labels on chocolate chips and substitutes if allergies are a concern.

Full Ingredient List

1 ¾ cups (220g) all-purpose flour
½ cup (50g) unsweetened cocoa powder (plus 2 tbsp for blooming)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup (150g) granulated sugar
¾ cup (160g) packed brown sugar
1 large egg, room temperature
⅓ cup (80ml) vegetable oil or melted coconut oil
1 teaspoon pure vanilla extract
¾ cup (180ml) buttermilk or plain yogurt
½ cup (120ml) hot water or freshly brewed coffee
1 ½ cups (270g) semi-sweet chocolate chips (plus extra for topping)

Detailed Directions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides for easy removal.
In a large bowl, sift together flour, cocoa powder (reserve 2 tbsp), baking soda, baking powder, salt, granulated sugar, and brown sugar. Whisk well.
In a small bowl, mix 2 tbsp cocoa powder with ¼ cup hot water until smooth. Add this paste back into the dry ingredients and whisk to combine.
Add egg, oil, vanilla, and buttermilk to the bowl. Stir with a spatula or electric mixer on low until blended—about 1 minute.
Slowly pour in ½ cup hot water while mixing gently. Batter will be thin and pourable.
Fold in 1 ½ cups chocolate chips, ensuring even distribution.
Pour batter into prepared loaf pan. Smooth the top and press a few extra chocolate chips onto the surface.
Bake for 50–60 minutes, rotating halfway through. Tent with foil if top browns too fast.
Test with a toothpick—when it comes out with moist crumbs (not liquid), the bread is done.
Cool in pan 15 minutes, then lift out using parchment and cool completely on a wire rack before slicing.

Frequently Asked Questions (FAQ)

Can I freeze double chocolate chip bread?
Yes! Wrap cooled bread tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm slices in the toaster.

Why did my bread sink in the middle?
Common causes include underbaking, too much leavening, opening the oven door too early, or overmixing. Ensure accurate measurements and avoid disturbances during baking.

Can I use cake flour instead of all-purpose?
Yes, though the texture will be more delicate and less structured. For best results, stick with all-purpose or a blend of cake and all-purpose flour.

Can I make this into muffins?
Absolutely! Fill greased or lined muffin tins ¾ full and bake at 350°F for 18–22 minutes. Makes about 12 standard muffins.

What kind of cocoa powder should I use?
Both natural and Dutch-process work. Dutch-process is less acidic and has a smoother flavor, while natural cocoa gives a sharper chocolate taste. Adjust leavening if substituting extensively.

My batter is too thick/thin—what went wrong?
Double-check measurements. Too much flour makes it thick; excess liquid or under-measured flour causes thinness. The final consistency should be similar to pancake batter after adding hot water.

How long does it keep?
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Reheat slices briefly for a fresh-baked feel.

Can I add espresso powder?
Yes! 1–2 teaspoons of instant espresso powder enhances chocolate flavor without making it taste like coffee.

Summary

One-Bowl Double Chocolate Chip Bread is a rich, fudgy, and effortless treat that brings the joy of chocolate chip cookies into loaf form—with just one bowl and minimal cleanup. Packed with cocoa, chocolate chips, and moist tenderness, it’s perfect for sharing or savoring slowly over coffee.