### Instructions
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. **Cream Wet Ingredients:** In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. **Alternate Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
5. **Fold in Chocolate Chips:** Gently fold in the chocolate chips until evenly distributed throughout the batter.
6. **Bake:** Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. **Cool:** Let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
8. **Serve:** Slice and enjoy!
### Short Tips
* **Don’t overmix!** Overmixing the batter can lead to a tough loaf. Mix until just combined.
* **Room temperature ingredients** are key for a smooth batter and even baking.
* **Customize your chips:** Feel free to use white chocolate chips, dark chocolate chunks, or even a mix!
* **Storage:** Store the loaf in an airtight container at room temperature for up to 3-4 days, or freeze slices for longer storage.
* **Serve warm:** For an extra decadent treat, warm a slice in the microwave for a few seconds until the chocolate chips are gooey.
