Description
Who says cookies have to be round? This loaf transforms classic chocolate chip cookie dough into a soft, sliceable dessert bread that’s perfect with coffee, ice cream, or straight off the cooling rack. It delivers that buttery cookie flavor you love, but in a cozy, tender loaf form — and yes, you can absolutely make it gluten-free.
Ingredients
Scale
Loaf Batter
- ½ cup unsalted butter, melted (one stick)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk
- 1⅓ cups all-purpose flour*
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips (plus a little extra for sprinkling on top)
Simple Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- (add a splash more if you prefer a thinner drizzle)
Instructions
- Prep the oven and pan.
- Heat the oven to 350°F (175°C). Line an 8½ x 4½-inch loaf pan with parchment and lightly grease it so nothing sticks.
- Mix the wet ingredients.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks smooth and glossy. Beat in the egg and vanilla. Pour in the milk and stir again until everything is fully blended.
- Combine the dry ingredients.
- In a second bowl, whisk together the flour, baking powder, baking soda, and salt.
- Bring the batter together.
- Add the dry ingredients to the wet mixture and stir gently — just until the flour disappears. (Over-mixing will make the loaf dense.)
- Add the chocolate.
- Fold in the mini chocolate chips. Save a few to scatter over the top.
- Bake.
- Pour the batter into your prepared loaf pan and smooth the top. Add remaining chocolate chips for that picture-perfect look.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few soft crumbs.
- Cool.
- Let the loaf cool in the pan for about 30 minutes. Run a butter knife around the edges, lift out using the parchment, and finish cooling on a wire rack. (Don’t rush this step — it helps the loaf set and slice without breaking.)
- Glaze it.
- In a small bowl, whisk powdered sugar and milk until smooth. Once the loaf is completely cool, drizzle or spread the glaze over the top. Finish with extra chocolate chips if you want maximum cookie vibes.
Notes
Want it gluten-free? Swap in a 1:1 gluten-free flour blend that’s specifically labeled “cup-for-cup.” No need to change any other measurements
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts