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    Home » 60 Minute Chocolate Chip Baguettes

    60 Minute Chocolate Chip Baguettes

    Published: Feb 5, 2015 · Modified: Oct 17, 2018 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    60 Minute Chocolate Chip Baguettes

    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.Chocolate Chip Baguette

    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).60 Minute Chocolate Chip Baguette Recipe

    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.60 Minute Chocolate Chip Baguette Recipe

    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 Baguette Recipe

    60 Minute Chocolate Chip Baguettes

    Chocolate chip baguettes that can be made from scratch in one hour.
    5 from 2 votes
    Print Rate
    Course: bread
    Cuisine: American
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Servings: 8 loaves
    Calories: 278kcal
    Author: Kate @ I Heart Eating

    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 values are estimates. 

    Nutrition

    Serving: 1loaf | Calories: 278kcal | Carbohydrates: 33g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 178mg | Potassium: 4mg | Fiber: 1g | Sugar: 31g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.6mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Pokemon Fan

      February 25, 2021 at 3:06 pm

      5 stars
      This is one of the best recipes ever!!!

      Reply
      • Kate

        February 25, 2021 at 3:07 pm

        Thank you so much!!

        Reply
    2. Lauren

      April 15, 2020 at 11:15 am

      Can I use instant yeast?

      Reply
      • Kate

        April 15, 2020 at 3:05 pm

        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.

        Reply
    3. Caroline

      May 16, 2018 at 10:41 am

      5 stars
      I had never had a chocolate chip baguette, but this is delish!

      Reply
    4. Karen

      February 29, 2016 at 10:55 am

      If I don't want to bake them all at once can I freeze the dough or do the baguettes freeze well after baking

      Reply
      • Kate

        March 01, 2016 at 10:06 am

        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! =)

        Reply
    5. Jelli

      February 28, 2016 at 7:54 pm

      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.

      Reply
      • Kate

        February 29, 2016 at 11:04 am

        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!

        Reply
    6. Ashalina

      February 20, 2016 at 11:09 pm

      Why does it say tsp. tsp. twice for the yeast section

      Reply
      • Kate

        February 20, 2016 at 11:17 pm

        Just a typo. All set now. Thanks! =)

        Reply
    7. Sharon

      August 14, 2015 at 1:12 am

      I had the same mini baguettes in Montreal. Fantastic with an espresso or latte in the morning!

      Reply
      • Kate

        October 16, 2015 at 9:35 am

        Absolutely! =)

        Reply
    8. Carolina Acosta

      July 02, 2015 at 7:31 am

      Hi!
      I'm sorry but i don't understand when you said T ... In the ingredients.
      I don't speak mush English
      Thanks

      Reply
      • Kate

        July 02, 2015 at 8:06 pm

        Hi! T is for tablespoon. If you have any other questions, just let me know!

        Reply
    9. Madeline

      February 10, 2015 at 8:59 am

      This looks so easy and delish! Do you think this would work with gluten-free flours as well?

      Reply
      • Kate

        February 10, 2015 at 12:56 pm

        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!

        Reply
    10. Shelby @ Go Eat and Repeat

      February 07, 2015 at 7:05 pm

      What a cool idea. I have a serious sugar problem so this recipe will do just the trick to get my chocolate fix in.

      Reply
      • Kate

        February 08, 2015 at 9:51 am

        Thank you! You and me both! =)

        Reply
    11. Elise

      February 06, 2015 at 11:18 am

      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!

      Reply
      • Kate

        February 06, 2015 at 12:38 pm

        Thanks for the link, Elise! The cherries sound like a fantastic addition!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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