Tender, buttery, and chocolatey bread is the perfect snack or a delicious, indulgent breakfast.
Bring the milk to a boil, then remove it from the heat and let it cool down to room temperature.
In a bowl of a stand mixer, place the flour, sugar, salt, yeast, eggs, and water and mix for about 4 minutes.
Increase the speed to high, and add the butter, one piece at a time, waiting 10-15 seconds between each addition.
Mix on medium-high for 10-15 minutes until the dough is smooth, and when you gently stretch a piece, it stretches very thin without tearing.
Cove the bowl and let rest in a warm spot for about 1.5-2 hours.
Release the air from the dough, and place it on a lightly floured work surface.
Sprinkle half the chocolate chips on the dough, then use your hand to gently stretch and fold the dough to distribute the chocolate.
Repeat with the remaining chocolate chips.
Grease two 8-inch loaf pans or one 10-inch loaf pan and line with parchment paper.
Divide the dough into two equal pieces (each approx. 400g) and shape the dough with your hands into an 8-inch square. Or, 10x10 if baking one loaf.
Mentally divide the dough into three parts, then fold the bottom part over the second, middle part.
Place the top part over the middle part and seal the ends.
Place the loaves in the pans and let them rest for 1.5-2 hours.
Bake at 350F (180C) and bake on the middle rack for 25-30 minutes until the inner temperature is 180F (82C).
Remove from the oven, and invert to a cooling rack after 10 minutes.