Combine Milk, Yeast, and Sugar: Add the warm milk, yeast, and granulated sugar to the bowl of a stand mixer fitted with a dough hook. If making the dough by hand, use a large mixing bowl instead.
Begin the Dough: Add about 2 cups of the flour along with the room-temperature eggs and salt. Mix until the ingredients are well combined.
Add the Butter: With the mixer running, gradually add the softened butter, allowing it to incorporate into the dough.
Adjust the Flour: Slowly add the remaining flour. You may need slightly more or less than the stated 3½–4 cups depending on the moisture level. The finished dough should be soft and smooth without being excessively sticky.
Knead the Dough: Knead the dough on low speed for 10 minutes. It should become smooth and cohesive.
Shape and Cover: Form the dough into a tight ball and place it in a bowl. Cover tightly with plastic wrap. Because the dough is buttery, greasing the bowl is not necessary.
First Rise: Let the covered dough rise for about 1 hour, or until it has doubled in size. Alternatively, refrigerate the dough overnight to divide the preparation into separate stages.
Add the Chocolate Chips: After the first rise, gently fold the chocolate chips into the dough. Some of the chips may remain visible or poke out of the surface.
Divide the Dough: Cut the dough into 2 equal portions for standard loaves. For smaller bakery-style mini loaves, divide it into 4 portions instead.
Shape the Loaves: For each portion, fold the edges toward the center and pinch the seams together. Turn the dough seam-side down and rotate it in a circular motion against the work surface to create a tight, rounded loaf. A bench scraper can help with shaping if desired.
Arrange for the Second Rise: Place the shaped loaves on a parchment-lined sheet pan, or use a sheet pan prepared with cooking spray. Cover the loaves again.
Second Rise: Let the loaves rise for another 30 minutes.
Preheat the Oven: While the loaves are rising, preheat the oven to 350°F.
Prepare the Egg Wash: Gently whisk together the egg and 1 tablespoon of water.
Brush the Loaves: Once the loaves have finished their second rise, brush the egg wash evenly over their exteriors.
Score the Tops: Using a sharp knife, kitchen scissors, or bread lame, score each loaf in a circular motion across the top to create a circle.
Bake the Brioche: Bake the loaves at 350°F for about 30–35 minutes. If the tops are browning too quickly, loosely place a piece of foil over them at about the 20-minute mark.
Check for Doneness: The loaves are ready when the bottoms are a dark golden brown and the internal temperature reaches 195–200°F.
Cool Briefly: Let the baked loaves rest on the sheet pan for 5–10 minutes, then transfer them to a cooling rack.
Serve: Serve the brioche warm and tear it apart, or allow it to cool completely before slicing for cleaner slices. Enjoy it plain, toasted, or use it to make French toast.
Store: Keep the bread at room temperature for up to 3 days. The loaves can also be frozen.
