In a small bowl, combine the warmed whole milk (110°F) with the active dry yeast. Let sit for 5-10 minutes until frothy.

In a stand mixer bowl, mix the softened unsalted butter, light brown sugar, and kosher salt until creamy. Add the egg and the bloomed yeast mixture, then gradually add all-purpose flour, mixing until a soft dough forms.

Knead the dough by hand on a floured surface or using the stand mixer with a dough hook attachment for 5-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and allow to rise for about 1-1.5 hours until it doubles in size.

Turn the risen dough onto a floured surface, roll it out into a rectangle, and sprinkle mini chocolate chips before cutting it into squares or strips.

Arrange the stacked pieces in a greased loaf pan, cover, and let them rise for another 30-45 minutes until puffed up.

Preheat the oven to 350°F (175°C). Bake the loaf for about 25-30 minutes until golden brown on top.

Let the bread cool in the pan for about 10 minutes before pulling apart and serving warm.