In a small bowl, mix warm milk with a pinch of sugar and the instant yeast.
Let sit for 5–10 minutes until foamy (optional if using instant yeast, but helpful).

Step 2: Make the Dough
In the bowl of a stand mixer, combine flour, sugar, and salt.
Add the eggs and yeast mixture. Mix on low until the dough comes together.
Increase speed to medium and knead for 4–5 minutes.
Add the softened butter one tablespoon at a time, mixing until fully incorporated.
Continue kneading for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.

Step 3: First Rise
Cover the bowl with plastic wrap or a towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 4: Add Chocolate Chips & Shape
Punch down the dough and fold in the chocolate chips evenly.
Turn onto a lightly floured surface and shape into a loaf or divide into balls and place in a brioche mold.
Place the shaped dough into a greased loaf pan.

Step 5: Second Rise
Cover and let rise again for 45 minutes to 1 hour, until puffy and risen.

Step 6: Preheat the Oven & Add Egg Wash
Preheat oven to 350°F (175°C).
Whisk together 1 egg and 1 tbsp milk, then brush the top of the dough for a glossy finish.

Step 7: Bake
Bake for 30–35 minutes until the top is deep golden brown and a skewer inserted in the center comes out clean.
If browning too quickly, tent loosely with foil during the last 10 minutes.

Step 8: Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.