In a bowl of a stand mixer fitted with a dough hook, pour flour, eggs, sugar, salt, yeast, and milk.

Turn on the mixer and knead for 10 minutes at medium speed or until the dough separates from the bowl edges.

Add the softened butter cut into cubes piece by piece waiting until the previous one is incorporated.

Continue mixing and adding butter until all the butter is incorporated; scrape down the sides using a rubber spatula.

Mix at medium-high speed for 10-15 minutes or until the dough looks nice and smooth and passes the windowpane test. Add the chocolate chips and mix again for one minute until well combined.

Stop the mixer and move the dough into a greased large bowl. Cover with wrap and let proof in a warm place for 1 to 2 hours or until double in size.

Put your fist in the dough and push down on it to deflate it, and place it in the refrigerator overnight.

Next day, place the dough on a floured working surface and divide it into eight pieces. Each ball should weigh 50 gr. Roll each piece into a tight ball and place it into a baking tray lined with parchment paper.

Cover with wrap or kitchen cloth and let proof in a warm place for a couple of hours or until doubled in size.

Brush the loaf with egg wash and bake in a 350°F preheated oven for 15 to 20 minutes, depending on your oven, or until golden.

Remove the bread from the oven and place it on a wire rack. Brush it with simple syrup to make it nice and shiny.