Cookie Bread
Indulge in the best of both worlds with this irresistible Cookie Bread recipe—a delightful fusion of soft, chewy cookie flavors and the comforting texture of a moist, sliceable loaf. Perfectly golden with rich notes of vanilla, buttery sweetness, and melty chocolate chips in every bite, this decadent treat is ideal for breakfast, dessert, or as an anytime snack. Made with simple pantry staples like all-purpose flour, yogurt or sour cream, and a duo of sugars for balanced sweetness, this quick and easy recipe takes just 15 minutes of prep time. The batter's cookie-dough-like consistency ensures a dense yet tender finish, while the addition of milk helps achieve the perfect texture. Bake it to perfection in a loaf pan, and serve it plain or with a smear of butter or drizzle of chocolate syrup. Whether you're satisfying a cookie craving or exploring a creative twist on quick bread, Cookie Bread is bound to be a crowd-pleaser.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 120 milliliters Plain yogurt or sour cream
- 150 grams Chocolate chips
- 60 milliliters Milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Mix in the plain yogurt (or sour cream) until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
If the batter feels too thick, stir in the milk to reach a slightly looser consistency, resembling a thick cookie dough.
Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove the pan from the oven and allow the cookie bread to cool in the pan for 10 minutes. Then, gently transfer it to a wire rack to cool completely.
Slice and serve your Cookie Bread as is, or with toppings like butter, cream cheese, or a drizzle of chocolate syrup!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
