Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.

Cream Butter & Sugars:
In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until pale and fluffy.

Add Wet Ingredients:
Beat in eggs one at a time, then mix in vanilla and sour cream/yogurt. Batter may look curdled—this is normal.

Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients on low speed until just combined.

Fold in Chocolate Chips:
Use a spatula to gently fold in mini chocolate chips. Pour batter into prepared pan and smooth the top.

Bake:
Bake 45–55 minutes. Check doneness with a toothpick—it should come out with a few moist crumbs but no wet batter. Loaf edges should pull slightly away from pan.

Cool & Glaze:
Cool in pan 20 minutes, then lift out using parchment handles and cool completely on a wire rack. Whisk powdered sugar with 1 tbsp milk (add extra if needed) to make a thick glaze. Drizzle over loaf and top with extra chocolate chips. Let set 15 minutes before slicing.