Activate the Yeast: In a small bowl, combine warm milk, water, and a pinch of sugar. Sprinkle the yeast over the liquid, stir gently, and let it sit for about 5–10 minutes until it becomes foamy. This ensures the yeast is active and ready to help your dough rise.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt to evenly distribute the ingredients.

Incorporate Wet Ingredients: Add the yeast mixture, eggs, and softened butter to the dry ingredients. Mix until the dough starts coming together. You can use a stand mixer with a dough hook or knead by hand.

Knead the Dough: Work the dough for about 8–10 minutes until it becomes smooth and elastic. If kneading by hand, use a lightly floured surface and push the dough with the heel of your hand, folding and turning it with each motion.

Add the Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.

First Proofing: Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.

Divide the Dough: Once risen, punch down the dough to release air. Turn it onto a lightly floured surface and divide it into three equal portions.

Roll and Shape: Roll each portion into a long rope, about 16 inches long. Line them up parallel to each other on your work surface.

Start Braiding: Pinch the top ends together, then braid the strands by crossing the right strand over the middle, followed by the left strand over the new middle. Repeat until the braid is complete, then tuck the ends under for a neat finish.

Final Proofing: Transfer the braided dough to a parchment-lined baking sheet, cover lightly, and let it rest for another 30–45 minutes to allow it to puff up slightly.

Egg Wash for Shine: Before baking, brush the top of the brioche with a mixture of beaten egg and a splash of milk for a glossy, golden finish.

Bake to Perfection: Preheat the oven to 350°F (175°C) and bake for 25–30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.

Cool Before Serving: Let the brioche cool on a wire rack for at least 10–15 minutes before slicing to allow the texture to set properly.