Activate Yeast: In a large bowl, combine lukewarm milk, sugar, and yeast. Let sit for 5-10 mins until foamy.

Make Dough: Add flour, salt, and eggs to the yeast mixture. Using a stand mixer with a dough hook, mix on low until a shaggy dough forms.

Incorporate Butter: With the mixer running, add the softened butter a few tablespoons at a time, waiting for each addition to be fully incorporated. Mix for 10-15 minutes until the dough is smooth, elastic, and pulls away from the bowl.

Add Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.

First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Braid: Punch down the dough. Divide into 3 equal pieces. Roll each into a 12-14 inch rope. Pinch the ends together at one end and braid the three ropes. Pinch the other end to seal and place on a parchment-lined baking sheet.

Second Rise: Cover the braid loosely and let rise for 30-45 minutes.

Bake: Preheat oven to 350°F (175°C). Brush the braid with egg wash. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.

Cool: Let cool completely on a wire rack before slicing.