When you want a loaf that lands somewhere between sweet bread and a not-too-fussy dessert, this Chocolate Chocolate Chip Bread Machine Mix does the job nicely. You measure the dry ingredients once, stash the mix, then add water, egg, and vanilla when you’re ready to bake.
The cocoa gives the loaf a deep chocolate flavor, while the mini chips melt through the crumb for little pockets of extra richness. Since homemade bread has no preservatives, plan to use it within a few days at room temperature or freeze slices for longer storage. The NC State Extension food safety guide also recommends keeping perishable foods out of the room-temperature danger zone for more than 2 hours, which matters once your loaf is baked and cooling on the counter.
Ingredients Needed
You only need a short list of pantry basics for the dry mix, plus three wet ingredients when it’s time to bake the loaf.
- 3 cups flour
- 4 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup miniature chocolate chips
- 2 1/4 teaspoons active dry yeast, packed separately in a small bag on top of the mix
- 1 1/8 cups water
- 1 egg, beaten
- 1/2 teaspoon vanilla
If you enjoy make-ahead bread mixes, take a look at Chocolate Chip Bread Machine Mix for a less cocoa-heavy loaf or Chocolate Chip Banana Bread Mix when you want something a little softer and sweeter.
How to Make the Mix
Layering the mix properly keeps the yeast dry and the chocolate chips from getting crushed into cocoa dust. A zip-top freezer bag, vacuum-seal bag, or canning jar all work.
- Measure the flour, sugar, salt, unsweetened cocoa powder, and miniature chocolate chips into a large zip-top bag, vacuum-seal bag, or canning jar.
- Seal the container tightly to keep moisture out.
- Place the active dry yeast in a small separate bag and set it on top of the dry mix inside the container or attach it securely.
- Add a tag with the baking directions: 1 jar mix, 1 1/8 cup water, 1 beaten egg, and 1/2 teaspoon vanilla.
How to Bake the Loaf
This mix is designed for a bread machine, which means the hardest part is remembering where you put the measuring cup.
- Add the mix and the wet ingredients to your bread machine pan in the order recommended by your machine manufacturer.
- Use 1 1/8 cups water, 1 beaten egg, and 1/2 teaspoon vanilla with the full dry mix and the packet of yeast.
- Set the machine to the Regular, Basic, or Wheat cycle.
- Choose a light or medium crust setting, depending on how dark you want the loaf.
- Let the machine complete the cycle, then remove the loaf promptly and cool it on a rack before slicing.
Helpful Tips
Measure the flour carefully. Too much flour makes this loaf heavy, and cocoa already nudges bread toward the drier side if you get enthusiastic with the scoop.
Use mini chips, not regular chips. Smaller chips distribute better through the dough and are less likely to leave you with random molten craters.
Cool the loaf before slicing. If you cut it too soon, the crumb can compress and the melted chocolate will smear instead of settling into the bread.
Check your machine manual for add-in timing. Some machines handle chips better when they’re added at the add-in signal, even though the mix stores them with the dry ingredients.
If you need a non-machine method, How to prepare a bread machine mix without a bread machine walks you through it.
Easy Variations
Swap the chips. Mini semi-sweet chips are classic, but dark chocolate mini chips will give you a slightly less sweet loaf.
Add a little espresso powder. A small pinch can deepen the chocolate flavor without making the bread taste like coffee.
Finish it like dessert. Toast a slice and spread it with butter or cream cheese for a treat that feels much fancier than the effort involved.
Storage and Shelf Life
Dry mix storage: Store the sealed dry mix in an airtight container in a cool, dry place for up to 6 months. That’s a conservative estimate based on the flour and chocolate chips holding quality best in dry pantry storage. Keep the yeast sealed separately and check its best-by date before baking.
Baked loaf at room temperature: Once baked and fully cooled, wrap the loaf tightly or store it in an airtight container for up to 3 to 4 days at room temperature.
Freezer storage: For longer storage, slice the loaf, wrap it well, and freeze it for up to 2 to 3 months. Slices thaw faster and save you from wrestling a whole frozen loaf just to get one piece.
Serving Ideas
Serve thick slices slightly warm with butter for a snack bread, or toast it for breakfast with peanut butter or cream cheese. It also works nicely with coffee, hot cocoa, or a glass of milk when you want something a little sweet without going full cake mode.
💸 Budget101® Price Breakdown: Chocolate Chocolate Chip Bread Machine Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Flour |
$2.96 |
3 C. |
$0.47 |
|
Sugar |
$2.98 |
4 T. |
$0.08 |
|
Salt |
$0.62 |
1 1/2 t. |
$0.01 |
|
Unsweetened cocoa powder |
$2.68 |
4 T. |
$0.25 |
|
Miniature chocolate chips |
$2.32 |
1/2 C. |
$0.58 |
|
Active dry yeast |
$5.24 |
2 1/4 t. |
$0.31 |
|
Water |
– |
1 1/8 C. |
$0.01 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Vanilla |
$5.94 |
1/2 t. |
$0.25 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.08 |
👨👩👧👦 Cost Per Serving |
$0.26 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 5 lb
- Granulated Sugar, 4 lb
- Plain Salt, 26 oz
- Unsweetened Cocoa Powder, 8 oz
- Mini Semi-Sweet Chocolate Chips, 10 oz
- Active Dry Yeast, 3 count 0.25 oz packets
- Pure Vanilla Extract, 2 fl oz
- Large Eggs, 12 count
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Chocolate Chocolate Chip Bread Machine Mix
Yes, you can. Bread flour usually gives you a slightly chewier loaf with a bit more structure, so if your machine tends to bake softer loaves, that swap can actually help. Just keep the liquid the same the first time and only adjust if your dough looks unusually stiff during kneading.
Mini chips work best here because they spread through the dough more evenly and weigh it down less. Regular chips can still work, but they tend to sink or leave bigger melted pockets, which is lovely if you’re going for drama and less lovely if you want neat slices.
Use the add-in signal if your machine has one. Many bread machines mix chips more gently at that stage, which helps them stay in pieces instead of melting into the dough too early. If your machine is known for rough kneading, hold the chips back and add them then.
Absolutely. A wide-mouth quart-and-a-half to 2-quart jar gives you enough room for the dry ingredients, and it keeps the mix neat for gifting or pantry storage. Just keep the yeast in a separate sealed packet so it stays dry until baking day.
The usual culprit is too much flour or not quite enough liquid. Cocoa powder also absorbs moisture, so level your flour instead of packing it, and watch the dough during the first knead. You want a smooth, soft dough ball, not a cranky lump banging around the pan.
You can try 1/4 cup liquid egg substitute in place of the beaten egg if that’s what you keep on hand. The egg helps with tenderness, color, and structure, so the loaf may be a little less rich without it, but it should still bake up just fine in most machines.
It leans lightly sweet, more like a snack or breakfast bread than cake. The 4 tablespoons of sugar and 1/2 cup mini chips give it dessert vibes, but not the sort that require frosting and a formal apology to breakfast.
Yes, and that’s one of the smartest ways to use this recipe. Multiply each dry ingredient evenly, then portion the mix into separate bags or jars so each batch still gets its own 2 1/4 teaspoons of yeast and its own baking tag. Pre-portioning now saves you from math later, which is always a win.
Let it cool completely first, then use a serrated bread knife with a gentle sawing motion. If you cut it while it’s still warm, the crumb is softer and the melted chips can drag through the loaf instead of giving you tidy slices.
Try it with butter, whipped cream cheese, peanut butter, or a little hazelnut spread if you want to lean into the chocolate. It also pairs nicely with coffee, hot cocoa, or milk, and toasted slices make a surprisingly good base for dessert-style French toast.
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🖨️ Print-Friendly Chocolate Chocolate Chip Bread Machine Mix
Chocolate Chocolate Chip Bread Machine Mix
Ingredients
Equipment
Instructions
- Measure the flour, sugar, salt, unsweetened cocoa powder, and miniature chocolate chips into a large zip-top bag, vacuum-seal bag, or canning jar.
- Place the active dry yeast in a small separate bag and store it on top of the mix.
- Seal the container tightly and attach a tag listing the wet ingredients: 1 1/8 cups water, 1 beaten egg, and 1/2 teaspoon vanilla.
- To bake, add the mix and wet ingredients to the bread machine pan in the order recommended by your machine manufacturer.
- Set the bread machine to the Regular, Basic, or Wheat cycle with a light or medium crust setting.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate for measuring and packaging the mix.
Cook time is listed as 0 minutes because the recipe is a mix assembly recipe. The bread machine baking cycle time varies by model.
Estimated dry mix shelf life: up to 6 months in an airtight container in a cool, dry place.
Estimated baked loaf shelf life: 3 to 4 days at room temperature, tightly wrapped, or 2 to 3 months in the freezer.
Question, don’t the chocolate chips melt? I was thinking of trying and adding them at the “add in stage” but even then, I figure they will melt.