12 Indulgent Chocolate Chip Sourdough Bread for Dessert

You know that moment when you want dessert but also crave something with a little tang and a lot of chocolate? These 12 indulgent chocolate chip sourdough bread for dessert recipes answer that craving with loaves, swirls, rolls, and treats that pair the bright sourdough tang with sweet, melty chocolate.

You’ll find classic loaves, filled babkas, quick discard versions, browned-butter twists, and mini skillet desserts. Each recipe is written for home bakers with realistic timings, clear steps, and sensory cues. The phrase Chocolate Chip Sourdough Bread for Dessert appears across the list so you can spot the classic takes right away.

Whether you bake with an active starter or a discard, you’ll see options that fit weeknight baking and slow weekend projects. Follow the ingredient lists, visual cues, and serving notes to get glossy chocolate pockets and crackly crusts every time. Pin the ones you love and start with whichever texture you’re craving—soft crumb, brioche-like richness, or tangy country loaf.

1. Chocolate Chip Sourdough Bread for Dessert — Classic Tangy Loaf

This classic Chocolate Chip Sourdough Bread for Dessert balances bright sourdough tang with pockets of semi-sweet chocolate. It’s slightly crusty outside and tender inside. You get a chewy crumb with melted chocolate ribbons in every slice. It’s perfect for weekend brunch turned dessert or a cozy supper finale. You’ll love this if you like rustic bread with a sweet twist and noticeable sour notes.

Prep: 30 minutes active + 8–12 hours bulk ferment. Bake: 40–45 minutes.

Ingredients (sourdough chocolate chip loaf)

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 cups (360 g) bread flour
• 1/2 cup (60 g) whole wheat flour
• 1 cup (240 ml) lukewarm water
• 2 tbsp (25 g) granulated sugar
• 1 1/2 tsp (9 g) salt
• 2 tbsp (28 g) unsalted butter, softened
• 1 cup (170 g) semi-sweet chocolate chips
• 1 tsp vanilla extract
• Optional: 1 egg for egg wash, beaten

Instructions (dessert sourdough baking)

1. In a large bowl, mix starter, water, and vanilla until combined.
2. Add bread flour, whole wheat, and sugar. Stir until shaggy dough forms.
3. Add salt and softened butter. Knead 6–8 minutes by hand or 4–5 minutes in a mixer until smooth and slightly tacky.
4. Fold in chocolate chips evenly. Use gentle stretches so chips don’t smash.
5. Cover and bulk ferment at room temperature 8–12 hours, folding once at 2 hours. Dough should rise ~30–50%.
6. Shape into a tight boule or loaf. Place in a floured banneton or loaf pan. Chill in the fridge 1–2 hours or proof at room temp 1–2 hours.
7. Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside. Score the loaf.
8. Bake covered 20 minutes, then uncover and reduce heat to 425°F (220°C); bake 20–25 minutes until crust is deep golden and internal temp reads 205–210°F (96–99°C).
9. Cool on a rack at least 1 hour before slicing to set crumb.

How to Serve It

Serve thick slices with a smear of salted butter or mascarpone. Garnish with a few extra chocolate chips and flaky sea salt. Pair with black coffee or a dessert wine like late-harvest Riesling. Store wrapped in a tea towel at room temp 2–3 days, or freeze sliced for up to 1 month. Make ahead by baking and freezing; thaw and warm slices in a toaster oven.

2. Chocolate Chip Sourdough Babka Twist

This babka-style sourdough swirls chocolate throughout a tender, enriched dough. It’s richer than a classic loaf, with a brioche-like crumb and dramatic chocolate ribbons. The texture is pillowy with a shiny, sticky glaze on top. It’s a showy dessert for guests and a sweet reward for weekend bakers. You’ll love it if you want chocolate-forward sourdough with pull-apart layers.

Prep: 45 minutes active + overnight rise. Bake: 35–40 minutes.

Ingredients (sourdough chocolate babka)

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 1/4 cups (390 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1 tsp (6 g) salt
• 3 large eggs, room temperature
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (120 ml) whole milk, warm
• 8 oz (225 g) dark chocolate, chopped
• 3 tbsp (45 g) unsalted butter (for filling)
• 2 tbsp (30 ml) simple syrup or honey (for glaze)

Instructions (chocolate twist steps)

1. Whisk starter, eggs, and warm milk until smooth.
2. Add flour, sugar, and salt. Mix to form a dough.
3. Add softened butter in pieces and knead until elastic and slightly glossy, about 8 minutes.
4. Let dough rise covered overnight in fridge or 4–6 hours at room temp until puffy.
5. Melt chopped chocolate with 3 tbsp butter to a spreadable consistency. Cool slightly.
6. Roll dough into a rectangle about 12×16 inches. Spread chocolate mixture evenly, leaving a 1/2-inch border.
7. Roll tightly lengthwise, slice down the middle, twist halves with cut sides up, and braid into a loaf pan.
8. Proof 1–2 hours until puffy. Preheat oven to 375°F (190°C).
9. Bake 35–40 minutes, tent with foil if browning too fast. Glaze with simple syrup while warm.
10. Cool 1 hour before slicing.

How to Serve It

Serve slices warm to show glossy, melty chocolate. Dust with powdered sugar and add a dollop of whipped cream. Pair with espresso or chai. Store in an airtight container up to 3 days at room temp. For make-ahead, freeze and slice when needed. This babka is festive for holidays or weekend brunch.

3. Mini Chocolate Chip Sourdough Rolls

These bite-sized rolls take Chocolate Chip Sourdough Bread for Dessert down to party-friendly portions. Soft, slightly sweet rolls studded with chips make great handheld treats. They have a tender crumb and shiny, buttery tops. They’re perfect for gatherings, kids, or as an indulgent snack. You’ll enjoy them if you like pull-apart textures and melty pockets of chocolate.

Prep: 30 minutes active + 6–8 hours proof. Bake: 18–22 minutes.

Ingredients (mini sourdough rolls)

• 1 cup (240 g) active starter
• 2 1/2 cups (300 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 1 tsp (6 g) salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg, room temp
• 4 tbsp (56 g) unsalted butter, softened
• 1 cup (170 g) mini chocolate chips
• 1 tsp vanilla extract
• Optional: 1 tbsp milk for glaze

Instructions (mini roll method)

1. Combine starter, warm milk, egg, and vanilla in a bowl.
2. Add flour, sugar, and salt; mix to form shaggy dough.
3. Add butter and knead until smooth, about 6–8 minutes.
4. Fold in mini chocolate chips evenly.
5. Bulk ferment 4–6 hours at room temp or overnight in fridge. Dough should be puffy.
6. Divide into 14–16 equal pieces, shape into tight balls, and place on a parchment-lined baking sheet.
7. Proof 1–2 hours until swollen. Preheat oven to 375°F (190°C).
8. Brush with milk and bake 18–22 minutes until golden and set.
9. Cool 10 minutes before serving.

How to Serve It

Serve warm, brushed with melted butter. Offer small bowls of jam or mascarpone for spreading. Pair with hot chocolate or milk for kids, and coffee for adults. Store in an airtight container 2 days at room temp or freeze baked rolls for up to a month. Reheat briefly to revive melty chocolate.

4. Chocolate Chip Sourdough Bread for Dessert — Salted Caramel Swirl

This Chocolate Chip Sourdough Bread for Dessert adds salted caramel ribbons to sourdough’s tang. The result is gooey, sweet streaks contrasted with semi-sweet chocolate and a chewy crumb. It’s decadent without being cloying, thanks to sourdough acidity. You’ll love it for after-dinner indulgence and special occasions when a rich loaf feels just right.

Prep: 40 minutes active + overnight proof. Bake: 35–40 minutes.

Ingredients (salted caramel sourdough loaf)

• 1 cup (240 g) active starter
• 3 cups (360 g) bread flour
• 1 cup (240 ml) water
• 2 tbsp (25 g) sugar
• 1 1/2 tsp (9 g) salt
• 2 tbsp (28 g) unsalted butter, softened
• 1 cup (170 g) dark chocolate chips
• 1/2 cup (150 g) salted caramel sauce (thicker, not runny)
• Flaky sea salt for topping
• 1 tsp vanilla extract

Instructions (caramel swirl technique)

1. Mix starter, water, and vanilla in a bowl.
2. Add flour and sugar; combine to a shaggy dough.
3. Add salt and butter; knead until smooth, 6–8 minutes.
4. Fold in chocolate chips gently.
5. Bulk ferment 8–12 hours, folding once. Dough should feel airy.
6. Roll dough into rectangle, dollop salted caramel sauce in stripes, fold and roll to distribute ribbons without losing shape.
7. Shape into loaf and proof 1–2 hours. Preheat oven to 425°F (220°C) with Dutch oven if using.
8. Bake covered 20 minutes, then uncovered 15–20 minutes until internal temp 205°F (96°C). Sprinkle flaky sea salt after baking.
9. Cool 1 hour before slicing to let caramel settle.

How to Serve It

Serve warm with vanilla ice cream or whipped cream. Drizzle extra warm caramel on slices and add a pinch of flaky sea salt. Pair with espresso or a rich stout beer. Store at room temp wrapped in parchment 2 days or freeze. For make-ahead, bake and freeze; reheat before serving.

5. Cinnamon-Chocolate Chip Sourdough Swirl

This loaf brings warm cinnamon spice to Chocolate Chip Sourdough Bread for Dessert. A fragrant cinnamon-sugar swirl wraps around melted chocolate chips for a seasonal feel. The crumb is soft, with a lightly crisped top. It’s ideal for cooler months or any time you want spice with chocolate. You’ll love the aroma as it bakes.

Prep: 35 minutes active + overnight bulk ferment. Bake: 35–40 minutes.

Ingredients (cinnamon chocolate sourdough)

• 1 cup (240 g) active starter
• 3 cups (360 g) all-purpose flour
• 1/2 cup (100 g) brown sugar
• 1 1/2 tsp (9 g) salt
• 1 cup (240 ml) water
• 2 tbsp (28 g) unsalted butter, softened
• 1 tbsp cinnamon
• 1/4 cup (50 g) granulated sugar (for swirl)
• 1 cup (170 g) semi-sweet chocolate chips
• 1 tsp vanilla extract

Instructions (swirl shaping)

1. Combine starter, water, and vanilla.
2. Add flour, brown sugar, and salt; mix to shaggy dough.
3. Add butter and knead until elastic, about 7 minutes.
4. Bulk ferment 8–12 hours until puffy.
5. Mix cinnamon and granulated sugar for the swirl.
6. Roll dough into rectangle, sprinkle cinnamon sugar and chocolate chips, roll, and form into a loaf or braid.
7. Proof 1–2 hours. Preheat to 375°F (190°C).
8. Bake 35–40 minutes until golden and set. Use toothpick test; it should come with few moist crumbs.
9. Cool 45–60 minutes before slicing.

How to Serve It

Slice and lightly toast to reveal cinnamon aroma. Top with cream cheese spread or mascarpone. Pairs nicely with spiced tea or cappuccino. Keep wrapped at room temp for 2 days or freeze. Make-ahead by assembling and refrigerating overnight; bake next morning.

6. Quick Chocolate Chip Sourdough Discard Loaf

This Chocolate Chip Sourdough Bread for Dessert uses discard starter for a faster, lower-effort loaf. It’s not as tangy but keeps great sour notes and quick turnaround. The texture is moist and cake-like, ideal when you don’t want a long ferment. You’ll love it if you want dessert with minimal planning and lots of chocolate.

Prep: 15 minutes active. Bake: 50–60 minutes.

Ingredients (discard sourdough loaf)

• 1 1/2 cups (360 g) sourdough starter discard (100% hydration)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temp
• 1/2 cup (120 ml) milk
• 1/3 cup (76 g) unsalted butter, melted and cooled
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/4 cups (210 g) chocolate chips

Instructions (quick discard method)

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk discard, sugar, eggs, milk, melted butter, and vanilla until smooth.
3. Sift in flour, baking soda, and salt. Fold until just combined.
4. Stir in chocolate chips.
5. Pour batter into prepared pan and smooth the top.
6. Bake 50–60 minutes until a toothpick inserted comes out with a few moist crumbs and top is golden.
7. Cool in pan 15 minutes, then transfer to a rack to cool completely.
8. Slice after cooling for cleaner cuts.

How to Serve It

Serve slices warm with coffee or a scoop of ice cream. Dust with powdered sugar or drizzle melted chocolate. Keeps well wrapped at room temp 2–3 days, or refrigerate for longer. This is a great make-ahead dessert — bake the night before and serve at room temperature.

7. Chocolate Chip Sourdough Bread for Dessert — Browned Butter & Sea Salt

This Chocolate Chip Sourdough Bread for Dessert features nutty browned butter folded into dough for depth. Browned butter amplifies chocolate flavor, while flaky sea salt cuts sweetness. The texture is tender with a slightly chewy crust. It’s a grown-up dessert loaf ideal for special evenings or gift loaves. You’ll love the toasty aroma and glossy chocolate pockets.

Prep: 40 minutes active + 8–10 hours bulk ferment. Bake: 40–45 minutes.

Ingredients (browned butter sourdough loaf)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) bread flour
• 1 cup (240 ml) water
• 1/3 cup (76 g) browned butter, cooled
• 3 tbsp (38 g) brown sugar
• 1 1/2 tsp (9 g) salt
• 1 cup (170 g) chocolate chips
• 1 tsp vanilla extract
• Flaky sea salt for finishing
• Optional: 1 egg for egg wash

Instructions (browned butter technique)

1. Brown butter in a saucepan until nuts smell and solids are golden. Cool to warm.
2. Mix starter, water, and vanilla in a bowl.
3. Add flour and brown sugar; combine into shaggy dough.
4. Add salt and cooled browned butter, knead until smooth about 7 minutes.
5. Fold in chocolate chips.
6. Bulk ferment 8–10 hours with one fold at 2 hours.
7. Shape and proof 1–2 hours until puffy. Preheat oven to 425°F (220°C).
8. Bake covered 20 minutes, uncover and bake 20–25 minutes until deep golden and internal temp 205°F (96°C).
9. Sprinkle with flaky sea salt immediately after baking and cool 1 hour before slicing.

How to Serve It

Serve slices warm to highlight browned butter aroma. Add a smear of salted caramel or a thin layer of ricotta and honey. Pair with dark roast coffee or a dessert wine. Store wrapped at room temp 2–3 days or freeze. Makes a lovely gift loaf dressed with twine.

8. Brioche-Style Chocolate Chip Sourdough Loaf

This enriched brioche-style loaf blends sourdough starter with eggs and butter for a tender, rich crumb studded with chocolate. It’s softer and sweeter than a rustic loaf but keeps subtle tang. The texture is airy and pillowy. You’ll love it if you want pastry-like richness with sourdough character for dessert or brunch.

Prep: 45 minutes active + overnight chill. Bake: 30–35 minutes.

Ingredients (brioche sourdough loaf)

• 1 cup (240 g) active sourdough starter
• 3 1/2 cups (420 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 1 tsp (6 g) salt
• 4 large eggs, room temp
• 3/4 cup (170 g) unsalted butter, softened
• 1/2 cup (120 ml) milk
• 1 1/4 cups (210 g) chocolate chips
• 1 tsp vanilla extract
• 1 egg yolk + 1 tbsp milk for egg wash

Instructions (enriched dough steps)

1. Whisk starter, eggs, milk, and vanilla together.
2. Add flour, sugar, and salt; mix to form dough.
3. Add butter in pieces, knead until dough is smooth, shiny, and elastic (10–12 minutes).
4. Fold in chocolate chips gently.
5. Chill dough overnight for easy shaping and flavor.
6. Divide and shape into loaf pan or braid, proof 1–2 hours until puffy.
7. Preheat oven to 350°F (175°C). Brush with egg wash.
8. Bake 30–35 minutes until golden and internal temp reaches 190–200°F (88–93°C).
9. Cool 45 minutes before slicing.

How to Serve It

Serve slices with berry compote or clotted cream. Toast lightly to revive soft crumb. Pairs well with espresso or dessert cocktails. Store in airtight container 2–3 days or freeze. This loaf is a luxe breakfast or dessert option.

9. Banana-Chocolate Chip Sourdough Loaf

This loaf pairs overripe bananas with sourdough tang and melty chocolate. It’s moist and cake-like, with banana sweetness balanced by slight acidity. Texture is soft and dense but not gummy. You’ll love it as a dessert or sweet breakfast that uses ripe fruit and your starter discard.

Prep: 15 minutes active. Bake: 55–65 minutes.

Ingredients (banana chocolate sourdough)

• 1 1/2 cups (360 g) sourdough starter discard
• 3 ripe bananas, mashed (about 1 1/2 cups / 360 g)
• 1/2 cup (100 g) brown sugar
• 2 large eggs, room temp
• 1/3 cup (76 g) melted unsalted butter
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup (170 g) chocolate chips
• 1 tsp vanilla extract

Instructions (banana loaf method)

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. In a large bowl, mix discard, mashed bananas, brown sugar, eggs, melted butter, and vanilla.
3. Stir in flour, baking soda, salt, and cinnamon until just combined.
4. Fold in chocolate chips.
5. Pour batter into pan and smooth top.
6. Bake 55–65 minutes until a toothpick comes out with a few moist crumbs and top is golden.
7. Let cool in pan 15 minutes, then transfer to rack to cool completely.
8. Slice after cooling for neat pieces.

How to Serve It

Serve with mascarpone or a scoop of vanilla ice cream. Add toasted nuts on top for crunch. Store wrapped 2–3 days at room temp or freeze sliced. This loaf is great for using very ripe bananas and makes a comforting dessert.

10. Chocolate Chip Sourdough Muffins (Dessert Muffins)

These Chocolate Chip Sourdough Bread for Dessert muffins are individual portions of tangy-sweet goodness. They bake faster than loaves and deliver soft crumb with melty chips. Perfect for dessert servings or packed treats. You’ll love their portability and quick bake time.

Prep: 15 minutes active. Bake: 18–22 minutes.

Ingredients (sourdough muffins)

• 1 cup (240 g) sourdough starter discard
• 1/2 cup (100 g) sugar
• 2 large eggs, room temp
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 ml) milk
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (170 g) chocolate chips
• 1 tsp vanilla extract

Instructions (muffin baking)

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
2. Whisk starter, sugar, eggs, oil, milk, and vanilla.
3. Combine flour, baking powder, baking soda, and salt in a separate bowl.
4. Fold dry ingredients into wet until just combined.
5. Stir in chocolate chips.
6. Fill muffin cups 3/4 full and smooth tops.
7. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
8. Cool in tin 10 minutes, then transfer to rack.

How to Serve It

Top warm muffins with a smear of cream cheese or a dusting of powdered sugar. Pair with tea or dessert coffee. Store cooled muffins in an airtight container 2 days or freeze for longer. These are easy for make-ahead dessert trays.

11. Chocolate Hazelnut Swirl Sourdough Loaf

This swirl loaf combines sourdough tang with chocolate-hazelnut spread and toasted hazelnuts for crunch. The nutty spread blends into ribbons, creating rich pockets of flavor. Texture is tender with toasted nut crunch. You’ll love it if you enjoy Nutella-style flavors with artisan bread character.

Prep: 30 minutes active + overnight bulk ferment. Bake: 35–40 minutes.

Ingredients (hazelnut swirl sourdough)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 cup (240 ml) water
• 2 tbsp (25 g) sugar
• 1 1/2 tsp (9 g) salt
• 2 tbsp (28 g) unsalted butter, softened
• 3/4 cup (200 g) chocolate-hazelnut spread
• 1/2 cup (60 g) toasted hazelnuts, chopped
• 1 tsp vanilla extract

Instructions (hazelnut swirl)

1. Mix starter, water, and vanilla.
2. Add flour and sugar; form shaggy dough.
3. Add salt and butter; knead until smooth, about 7 minutes.
4. Fold in half the toasted hazelnuts.
5. Bulk ferment 8–12 hours until puffy.
6. Roll dough into rectangle, spread chocolate-hazelnut spread in thin layer, sprinkle remaining hazelnuts, roll and shape into loaf.
7. Proof 1–2 hours. Preheat to 375°F (190°C).
8. Bake 35–40 minutes until set and deep golden. Tent if browning too fast.
9. Cool 1 hour before slicing.

How to Serve It

Serve slices with extra toasted hazelnuts on top. Add a smear of mascarpone or ricotta for richness. Pair with brewed coffee or hazelnut liqueur. Store wrapped 2 days or freeze. Makes a lovely gift loaf for nut lovers.

12. Skillet Chocolate Chip Sourdough Bread Pudding

This dessert turns day-old sourdough chocolate chip bread into an indulgent skillet bread pudding. It’s custardy inside with crisp, caramelized edges and melty chocolate. It’s a great way to use older Chocolate Chip Sourdough Bread for Dessert loaves. You’ll love serving it warm straight from the skillet for comforting dessert moments.

Prep: 20 minutes active. Bake: 35–40 minutes.

Ingredients (skillet bread pudding)

• 4 cups (about 400 g) cubed day-old chocolate chip sourdough bread
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 4 large eggs
• 3/4 cup (150 g) brown sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup (85 g) extra chocolate chips
• 2 tbsp (28 g) unsalted butter, cut into bits

Instructions (bread pudding steps)

1. Preheat oven to 350°F (175°C). Butter a 10-inch cast-iron skillet.
2. Toss bread cubes with extra chocolate chips and place in skillet.
3. Whisk milk, cream, eggs, brown sugar, vanilla, cinnamon, and salt until smooth.
4. Pour custard over bread, pressing down to soak. Let sit 10–15 minutes.
5. Dot the top with butter pieces.
6. Bake 35–40 minutes until center is set but slightly jiggly; edges caramelize.
7. Check doneness by inserting a knife in center; it should come out mostly clean.
8. Cool 10 minutes slightly before serving.

How to Serve It

Serve warm with a scoop of vanilla ice cream or drizzle salted caramel sauce. Sprinkle toasted nuts for crunch. Reheat slices in a microwave or oven. Store refrigerated up to 3 days; reheat before serving. Great for family gatherings and using leftover loaves.

You now have a dozen ways to enjoy Chocolate Chip Sourdough Bread for Dessert, from classic tangy loaves to quick discard bakes, babka, and skillet pudding. Each recipe highlights melty chocolate with sourdough character, so you can match texture and effort to your schedule. Save or pin the recipes you want to try first, and share your favorites with friends or family when they ask for dessert. Which one are you baking this weekend?