Warm the milk to about 110°F (43°C)—it should feel warm but not hot.

In a small bowl, mix the warm milk and sugar until dissolved. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes. A foamy layer will form, indicating the yeast is ready to work its magic.

In a large mixing bowl, combine the bread flour and salt. Make a small well in the center.

Pour in the yeast mixture, then add the eggs and softened butter. Mix the ingredients until a rough dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes, or use a stand mixer with a dough hook for 5-6 minutes. The dough should be smooth, slightly elastic, and just a little sticky to the touch.

Flatten the dough gently and sprinkle the chocolate chips evenly over it.

Fold the dough over the chips and knead briefly, just enough to incorporate them without crushing them.

Place the dough in a greased bowl, turning it to coat all sides lightly. Cover with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm, draft-free place for 1-2 hours, or until it doubles in size.

Once the dough has risen, gently punch it down to release air. Divide the dough into three equal portions.

Roll each portion into a rope about 12-14 inches long. Lay the ropes parallel on a parchment-lined baking sheet.

Pinch the ends of the ropes together at one end, then braid them carefully. Once you reach the end, pinch the ropes together and tuck the ends underneath.

Cover the braided loaf loosely with plastic wrap or a towel and let it rise again for 30-40 minutes. The dough should become slightly puffy but still hold its shape.

Preheat your oven to 350°F (175°C).

Lightly brush the loaf with a beaten egg to achieve a golden, glossy finish.

Bake for 25-30 minutes, or until the brioche is golden brown and emits a hollow sound when tapped.

Transfer the bread to a wire rack and let it cool completely before slicing. This allows the flavors to settle and the texture to firm up perfectly.