Prepare the Dough:

• In a small bowl, combine warm milk with the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy.
• In the bowl of a stand mixer, mix together the flour, sugar, and salt.
• Add the eggs and the yeast mixture to the dry ingredients. Begin mixing on low speed until the dough starts to come together.
• Gradually add the softened butter, a few cubes at a time, ensuring each piece is fully incorporated before adding more. This step may take 5–7 minutes.
• Once all the butter is incorporated, knead the dough for 8–10 minutes on medium speed until it’s smooth and elastic. The dough will be slightly sticky but should pull away from the sides of the bowl.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for 1–2 hours, or until it doubles in size.

Incorporate the Chocolate Chips:

• Once the dough has risen, turn it out onto a lightly floured surface.
• Gently flatten it into a rectangle and sprinkle the chocolate chips evenly over the surface.
• Fold the dough over the chocolate chips, pressing gently to seal them in, and knead a few times to distribute the chips evenly throughout the dough.

Shape the Braided Brioche:

• Divide the dough into three equal pieces.
• Roll each piece into a long rope, about 12–14 inches in length. Ensure all three ropes are of equal size for even braiding.
• Lay the ropes side by side on a parchment-lined baking sheet. Pinch the top ends together to seal them.
• Gently braid the ropes, crossing them over each other alternately. Pinch the bottom ends together to secure the braid.
• Tuck the ends underneath for a neat finish.

Proof and Bake:

• Cover the braided dough with a clean kitchen towel or plastic wrap. Let it proof for 45 minutes to 1 hour, or until it becomes puffy and almost doubles in size.
• Preheat your oven to 350°F (175°C) during the final 20 minutes of proofing.
• Prepare the egg wash by whisking together the egg and milk. Gently brush the entire surface of the brioche with the egg wash for a shiny, golden crust.
• Bake in the preheated oven for 25–30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
• Remove from the oven and let it cool on a wire rack for at least 30 minutes before slicing.