Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 4 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 325° F and line a 9″x5″ baking pan with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on high until light and fluffy. Add the eggs and vanilla extract and mix on low until combined. With the mixer on low, slowly add the milk and espresso mixture until combined.
- Add the dry ingredients to the wet and mix until just combined. Add in the dark chocolate chips and mix by hand with a spatula.
- Pour the batter into the loaf pan and bake for 60-65 minutes or until a toothpick inserted comes out mostly clean.
- Allow the loaf to cool in the pan until mostly cooled, then remove and let sit on a wire baking rack until completely cooled before slicing.