Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. Welcome to Chocolate Chip Panettone territory where fancy meets chill and you get a big, soft loaf filled with pockets of melty chocolate and zero judgment. This recipe is friendly enough for weekday bakers and showy enough to impress your neighbor or your cat.

Want to nerd out about similar treats while you bake Try this fun cookie spin off white chocolate chip cookies for dessert inspiration.

Why This Recipe is Awesome (H2)

Alright here is the deal. This panettone feels like something you would only get from a fancy bakery but you make it at home with normal kitchen stuff. It bakes into a tall airy loaf with chewy crumb and rivers of melted chocolate. It is forgiving enough for distracted humans yet rewarding enough to make you feel like a baking wizard.

It uses simple ingredients that you probably have or can borrow from a friend who claims to never bake. Also this is a great base for riffing on flavors. Want nuts or citrus next time Go for it. It is basically idiot proof even I did not mess it up the first time.

Ingredients You’ll Need (H2)

• 4 cups all purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup unsalted butter melted
• 1 cup warm milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Step by Step Instructions (H2)

1. In a mixing bowl combine warm milk sugar and yeast Let it sit for about 5 minutes until foamy.
2. In a large bowl mix flour and salt Add the melted butter eggs and vanilla to the yeast mixture and stir Combine wet and dry ingredients to form a dough.
3. Knead on a floured surface for about 10 minutes until smooth. Keep your hands slightly floured to avoid sticky drama.
4. Add chocolate chips and knead until evenly distributed Work quickly so the chips do not melt into a single sad blob.
5. Place the dough in a greased bowl cover and let it rise in a warm place for about 1 hour or until doubled in size. Be patient here this is where the magic happens.
6. Preheat the oven to 350°F (175°C). Make sure the oven is hot before the second rise starts.
7. Punch down the dough shape it into a loaf and place it in a loaf pan. Tidy the top but keep some air pockets intact.
8. Let it rise again for 30 minutes. This is your last nap before the oven.
9. Bake for 30 35 minutes or until golden brown Rotate the pan halfway if your oven has hot spots. Use a thermometer if you are paranoid the center should read about 190°F when done.
10. Allow to cool before slicing Cooling makes it easier to slice and keeps the crumb intact.

Common Mistakes to Avoid (H2)

• Thinking you do not need to preheat the oven rookie mistake.
• Using milk that is too hot and killing the yeast sorry but no. Aim for warm not lava.
• Overflouring the dough while kneading It should be tacky not a rock.
• Adding all the chocolate chips at once and smashing them into oblivion Add them and knead gently.
• Skipping the second rise Because that 30 minutes gives you height and fluff and we are here for the height.
• Slicing right out of the oven You will end up with gooey mess and regret wait until it cools a bit.

Alternatives & Substitutions (H2)

• Butter swap Want to use margarine or vegan butter Sure it works but IMO butter tastes better and the texture is nicer.
• Milk alternatives Use almond or oat milk if dairy is off the table Just make sure it is warm not hot.
• Sugar switch Brown sugar works and adds a hint of caramel flavor. I would not go crazy with sugar substitutes unless you like experimentation.
• Chocolate options Use chopped chocolate instead of chips for bigger melty pockets Or try dark chocolate if you like your life slightly bitter.
• Extra flavor Add a teaspoon of orange zest for a citrus note or a pinch of cinnamon for warmth These are my favorite tiny upgrades.
• No loaf pan No problem shape it into a round and bake in a cake pan Adjust time as needed and keep an eye on color.

FAQ Frequently Asked Questions (H2)

Q What if my yeast does not foam after 5 minutes
A Did you use expired yeast Maybe the milk was too hot or too cold Try again with fresh yeast and test a different water temperature Aim for about 110°F.

Q Can I make this with whole wheat flour
A Sure but expect a denser loaf Replace up to half the flour with whole wheat and you are golden You will need slightly more liquid sometimes.

Q How do I keep chocolate chips from sinking
A Toss them in a little flour before adding to the dough That gives them a better chance of staying suspended.

Q Can I freeze the panettone
A Yes Let it cool fully then wrap tightly and freeze It defrosts nicely and tastes almost fresh when reheated briefly.

Q Can I use instant yeast instead of active dry yeast
A Yes Use a touch less instant yeast and mix it directly with dry ingredients If you want to keep the foamy check use the same warm milk step but it is optional with instant yeast.

Q What is the best way to slice it
A Use a serrated knife and let the loaf cool a bit Slice gently in a sawing motion for even pieces.

Q Any tips for a taller loaf
A Do not over punch the dough after the first rise and give it the second rise in a warm draft free spot Also make sure your pan size gives room to puff.

Final Thoughts (H2)

You just made a loaf that looks fancy and eats like comfort food Win win. Baking this panettone teaches patience the type that pays back in chocolate filled bites. Share it with friends or hoard it for yourself I will not judge. Remember to let it cool and to enjoy the process as much as the result.

Now go impress someone or yourself with your new culinary skills You have earned it and maybe a second slice. FYI this keeps well for a few days in an airtight container but it rarely lasts that long.

Conclusion

If you want a slightly different take try the Mini Chocolate Panettone from Marcellina In Cucina for adorable single servings Mini Chocolate Panettone – Marcellina In Cucina. For another home style approach check this Homemade Chocolate Chips Panettone guide that dives into sweet bread traditions Homemade Chocolate Chips Panettone – Christmas Sweet Bread.

Enjoy baking and sending me virtual crumbs.

Chocolate Chip Panettone

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• Author: admin
• Total Time: 60 minutes
• Yield: 1 loaf (approximately 8 servings) 1x
• Diet: Vegetarian

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Description

A delightful and airy loaf filled with melty chocolate that feels fancy yet is easy to bake at home.

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Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup warm milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

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Instructions

1. In a mixing bowl combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until foamy.
2. In a large bowl mix flour and salt. Add the melted butter, eggs, and vanilla to the yeast mixture and stir.
3. Combine wet and dry ingredients to form a dough.
4. Knead on a floured surface for about 10 minutes until smooth. Keep your hands slightly floured to avoid sticky drama.
5. Add chocolate chips and knead until evenly distributed.
6. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat the oven to 350°F (175°C).
8. Punch down the dough, shape it into a loaf, and place it in a loaf pan.
9. Let it rise again for 30 minutes.
10. Bake for 30-35 minutes or until golden brown.
11. Allow to cool before slicing.

Notes

This recipe is forgiving and allows for ingredient substitutions. Experiment with different flavors or add-ins.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 8g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 50mg

Keywords: panettone, chocolate, baking, dessert, Italian bread