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["Preheat the KitchenAid(R) 30"" Combination Wall Oven with Even-HeatTM True Convection to 375 degrees F.", "Cut the butter into squares. Place the butter into the KitchenAid(R) Multi-Door Freestanding Refrigerator until you are ready to use it.", "Using the whisk attachment, combine the flour, sugar, salt, and baking soda in the KitchenAid(R) Stand Mixer. Add the butter square by square. Replace the whisk attachment with the flat beater attachment and mix until the butter combines with the flour into small bits the size of peas. You may need to use your hands to break up any clumps.", "In a separate bowl, whisk together the zest, buttermilk, and egg.", "Replace the flat beater attachment with the dough hook on your Stand Mixer. Add in the wet ingredients and the chocolate chips, and mix until combined.", "Knead the dough by hand for a bit adding flour until the dough isn't sticky. Shape the dough into a circle, and place it on a greased KitchenAid(R) Professional-Grade Sheet Pan. Cut an ""X"" into the top of the dough. My handy little 3.5"" Paring Knife from the KitchenAid(R) 11pc Professional Series Cutlery Set did the trick. Bake the dough in the Combination Wall Oven for about an hour to an hour and 15 minutes.", "When the bread is done, it will be crispy on the outside but done in the middle. Stick a knife into the center to make sure it is not doughy before serving. Serve warm with butter."]
