Chocolate Chip Sourdough Bread

5 from 6 votes

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Two of my greatest loves are bread and chocolate. Tell me a better duo, I’ll wait. Chocolate Chip Sourdough Bread is a literal match made in heaven, even if it is a little unexpected.

The first time I heard of adding chocolate to sourdough bread I was skeptical; it just didn’t sound great to me. I was so wrong! This recipe is one of my favorites to make for getting together with friends for morning play dates. It’s perfect with a hot cup of tea, and sharing makes it even sweeter.

up close picture of slices of chocolate chip sourdough bread with half a loaf in the background
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Chocolate Chip Sourdough Bread

Sourdough has really taken off in the last year. I love to see people working with yeast and learning how to make bread at home. It is such a satisfying and rewarding skill to have.

When you add a little chocolate to a really nice artisan bread, it’s pure magic. A bit like enjoying chocolate croissants (Pain Au Chocolat), there’s just something so delicious about the bread and chocolate combination.

You have a lot of flexibility about the kind of chocolate you use. You can chop your own or use chocolate chips. The chocolate can be white, dark, semi-sweet, milk, or a combination of any of those. Use what you like and what you have on hand. 

top view of baked chocolate chip sourdough bread in a pot

How can I tell when my sourdough loaf is done baking?

When sourdough bread is done baking the bread will be dark and sound hollow when tapped.

Why is it important to weigh ingredients when baking sourdough bread?

Weighing ingredients will always provide the most accuracy when baking. Too much or too little of something can wreak havoc on your bread. I suggest buying an inexpensive kitchen scale and it will help you to achieve optimal success in baking all the things.

top view of chocolate chip sourdough bread dough on parchment paper

Why is sourdough bread good for you?

Sourdough bread is a healthier bread option because it is full of vitamins and minerals. It can also be easier on the digestive system because it has lower phytate levels and contains healthy bacteria.

How long does sourdough bread last?

Sourdough bread is best eaten the day of but, it will stay fresh for about 4 days at room temperature. I really enjoy using the leftovers to make toast because it is just the best toasted and slathered in butter.

top view of chocolate chip sourdough bread cut into slices and half a loaf on a cooling rack

More Sourdough Recipes:

If you’ve tried this simple sourdough bread recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

up close picture of slices of chocolate chip sourdough bread with half a loaf in the background
5 from 6 votes

Chocolate Chip Sourdough Bread

This thick and chewy chocolate chip sourdough bread recipe is one of my all time favorites. I think you’ll love this sweet and tangy combination too!
Prep: 1 hour
Cook: 1 hour
Rise Time: 10 hours
Total: 12 hours
Servings: 1 large loaf


  • 50 g ¼ cup active bubbly starter
  • 350 g 1 ⅓ cups plus 2 tbsp water
  • 100 g 3/4 cup whole wheat flour
  • 400 g 3 3 cups all-purpose flour
  • 10 g 1 ½ tsp fine sea salt
  • 175 g 1 cup milk chocolate chips


  • Make the dough by adding the starter and the water to a large bowl. Use a fork to whisk them together well.
  • Add the whole wheat flour, all-purpose flour, and salt, and use the fork to combine well. Stir until the mixture comes together into a rough dough and you’ve incorporated the flour well. You can finish mixing by hand to incorporate all of the flour as needed.
  • Cover the bowl with a clean, damp kitchen towel, and let the dough rest for 30-90 minutes, depending on your schedule. 
  • While the dough is resting, feed your starter, and store it according to your preference.
  • After the dough has rested, add the chocolate chips to the bowl, and use your hands to gently pull the edge of the dough from the side of the bowl and push it down into the middle of the bowl. Do this, rotating around the bowl, until the dough starts to look smooth and comes together in more of a ball. This should take about a minute of going around the bowl 4-5 times, pulling and tucking into the center. This will evenly incorporate the chocolate chips as well.
  • Cover the bowl with your damp towel, and allow the dough to rest for 8-12 hours at room temperature, about 70℉ (21℃).
  • After the bulk rise, gently remove the dough from the bowl onto a lightly floured surface. Tuck the edges of the dough into the center and work around the edges until you’ve tucked them all in. Flip the dough ball over. Let the dough rest for 5-10 minutes.
  • Using your hands, cup the side of the dough farthest from you, pinkies against the counter, and gently pull the dough ball towards you, letting its grip on the counter pull it into a tighter ball. Rotate the dough slightly, and repeat around the edges until you’ve formed a tight ball.
  • Prepare a bread proofing basket by dusting it well with flour.
  • Place your dough ball, smooth top down, into your prepared basket, and cover with a damp towel.
  • Let the dough rest for 1-2 hours, at room temperature, or until it’s spread out a bit and looks puffy. It will not double in size.
  • Preheat your oven to 425℉ (218℃). 
  • Gently turn your bread dough out onto a piece of parchment paper. With your hand, gently spread out any flour that has accumulated on top of the dough.
  • Score the top of the loaf in a pattern of your choosing or simply make a long slash down the middle.
  • Use the corners of the parchment paper to lift the dough into your dutch oven. Place the lid on the dutch oven.
  • Place the dutch oven in the hot oven, and cook for 30 minutes.
  • Remove the lid, and return the dutch oven to the oven, uncovered, for another 20-30 minutes.
  • When done, the bread will be dark and sound hollow when tapped.
  • Remove the pan from the oven, and then remove the bread from the pan, and let it cool on a wire rack for 1 hour before slicing and serving.
  • Sourdough bread is best eaten the day of, though leftovers make great toast.


  • You have a lot of flexibility about the kind of chocolate you use. You can chop your own or use chocolate chips, and the chocolate can be white, dark, semi-sweet, milk, or a combination of any of those. Use what you like and what you have on hand.
  • This recipe is one of MANY in my sourdough cookbook! You can check out the digital or hardcover version here. 


Serving: 1 of 16 slices, Calories: 167kcal, Carbohydrates: 31g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.04g, Sodium: 243mg, Potassium: 81mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1IU, Calcium: 14mg, Iron: 1mg
Like this recipe? Rate and comment below!

Chocolate Chip Sourdough Bread is a must make because you cannot go wrong with a chocolate and bread combination .This bread is chewy on the inside, crusty on the outside, and one of my favorites to share with friends.

About Melissa

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Recipe Rating


  1. 5 stars
    YUM! This recipe is my favorite sweet sourdough bread that I’ve made so far! It’s the perfect ratio of chocolate chips and super easy to make if you follow the instructions! It turned out perfectly and it’s a BIG hit in our house!

  2. 5 stars
    I think this may be our new favorite choc chip bread recipe! I added a generous teaspoon of cinnamon when I added the (semi-sweet) chocolate chips and it added such a nice flavor – subtle and a nice compliment to the chocolate! Thanks for the recipe!