In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together the flour, cocoa powder, salt, and remaining sugar.
Add the egg and melted butter to the yeast mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook attachment on medium speed for 6-8 minutes.
Gently knead in the chocolate chips until evenly distributed.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the risen dough and shape it into a loaf.
Place the dough into a greased 9×5 inch loaf pan. Cover and let it rise for another 30 minutes until it has risen just above the edge of the pan.
Bake the loaf in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is firm to the touch.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.