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1
Preheat the oven to 350u00b0F.
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2
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
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3
In large mixing bowl, use a mixer to cream together the butter, granulated sugar, brown sugar and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
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4
Add the flour, cocoa powder, baking powder, baking soda and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix.
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5
Fold in the chocolate chips. Pour the batter into the loaf pan.
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6
Bake the bread for 55-65 minutes on the middle rack, until a toothpick inserted in the center comes out clean.
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7
Pro tip: Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
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8
Check to see that bread is done. Remove from oven or add time as needed.
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9
Allow the bread to rest in the pan for 10 minutes and then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days or in the freezer for up to 3 months.
