Most of my recipes don't have any story to go along with them. They're just recipes for food that sounds good. These 60 Minute Chocolate Chip Baguettes, though, do.
Between my first and second years in law school, I was able to study abroad in France. It was my first time outside of the U.S., and I had a great time. I loved the people and the sights and the food. One of my favorite treats was a simple one - small chocolate chip baguettes. Even though they were simple, they were delicious! Fresh, warm baguettes filled with melty chocolate chips and, sometimes, pearl sugar on top (affiliate link).
I have thought about those baguettes so many times! Finally, I decided to make my own version at home. These chocolate chip baguettes are really easy to make. I think I picked up the folding technique from Fine Cooking, and it's an easy way to shape the baguette. They have a nice chewy/crisp crust and soft interior. Plus, they're made from scratch and ready in just 60 minutes.
The biggest compliment came from my kids; they absolutely love these! They said that they're better than chocolate chip cookies, and, if you knew my little cookie monsters, you'd know that that's very high praise.
60 Minute Chocolate Chip Baguettes
Ingredients
- 2 ½ cups warm water (about 105 F)
- 1 tablespoon + 1 teaspoon active dry yeast
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 3 tablespoons olive oil
- 5 ½-6 ½ cups all-purpose flour
- 12 oz package chocolate chips (I use dark semisweet)
Instructions
- In a large bowl, stir together water, yeast, and sugar.
- Let stand 5-10 minutes, or until foamy
- Stir in salt, oil, and 2 cups flour.
- Continue stirring in enough flour to form a soft, sticky dough (It takes me around 6-6 ¼ cups).
- Cover bowl with greased plastic wrap, and let it sit in a warm place for 15 minutes.
- Knead in chocolate chips. It’s ok if they aren't perfectly incorporated at this point.
- With lightly floured hands, divide dough into 8 pieces.
- Place dough on a lightly floured surface.
- Form a piece into a rectangle (about 4x2 inches).
- Fold top 3rd of dough back to middle.
- Fold bottom 3rd of dough back to middle.
- Continue until dough is about 8 inches in length.
- Dust dough with additional flour if desired (this just gives it a more rustic look).
- Repeat process with remaining dough.
- Place dough onto parchment-lined or silicone baking mat-lined baking sheets.
- Slash the tops diagonally with a thin, sharp knife.
- Cover with greased plastic wrap, and allow the loaves to sit while you preheat your oven to 350 F.
- Bake for 20-25 minutes until golden brown.
Notes
Nutrition Information
Pokemon Fan
This is one of the best recipes ever!!!
Kate
Thank you so much!!
Lauren
Can I use instant yeast?
Kate
You can! You can skip step 2 (unless you just want to double check that your yeast was good) and then continue with the recipe as written.
Caroline
I had never had a chocolate chip baguette, but this is delish!
Karen
If I don't want to bake them all at once can I freeze the dough or do the baguettes freeze well after baking
Kate
I haven't tried freezing this particular recipe, but I can't think of any reason why the dough wouldn't freeze well. Good luck! =)
Jelli
These are in going in my oven in just a few short minutes. Totally psyched about eating them for breakfast tomorrow. Thanks for the recipe. P.S. When my husband and I were in France we lived off baguettes and cheese. Nom nom nom.
Kate
Yay!! I hope you like them as much as we do! =)
Oh, I miss baguettes and cheese! They had so many amazing kinds of cheese, and it's hard to beat a fresh baguette!
Ashalina
Why does it say tsp. tsp. twice for the yeast section
Kate
Just a typo. All set now. Thanks! =)
Sharon
I had the same mini baguettes in Montreal. Fantastic with an espresso or latte in the morning!
Kate
Absolutely! =)
Carolina Acosta
Hi!
I'm sorry but i don't understand when you said T ... In the ingredients.
I don't speak mush English
Thanks
Kate
Hi! T is for tablespoon. If you have any other questions, just let me know!
Madeline
This looks so easy and delish! Do you think this would work with gluten-free flours as well?
Kate
Thanks! Maybe? I'm sorry, but I'm not familiar enough with gluten-free flours to give you a definitive answer. If you try it, I would be interested to hear how it turns out!
Shelby @ Go Eat and Repeat
What a cool idea. I have a serious sugar problem so this recipe will do just the trick to get my chocolate fix in.
Kate
Thank you! You and me both! =)
Elise
Here's the link to the Fine Cooking video explaining the folding technique used to shape the baguettes.
I'm adding some dried cherries to the dough. Can not wait to make them this weekend.
https://www.finecooking.com/recipes/homemade-mini-baguettes.aspx
Thanks, Kate!
Kate
Thanks for the link, Elise! The cherries sound like a fantastic addition!