Prepare the Dough:

• In a large mixing bowl, combine the active bubbly starter, warm water, sugar, and salt. Stir until the sugar and salt are mostly dissolved.
• Add the flour and the chocolate chips, mixing until a shaggy dough forms. Cover with a damp cloth and allow the dough to rest for 30 minutes.
• Stretch and Fold (First Set)
• Following the resting period, utilize a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the stretching and folding action. This should encourage the dough to take on a somewhat square shape. Once more, cover the bowl with a damp tea towel and allow the dough to rest for an additional 30 minutes.
• Repeat the Stretch and fold process
• Following the 30-minute rest period, conduct another round of stretch and folds. This entails stretching the dough from opposite ends and folding them over each other. Rotate the bowl and repeat the procedure. Cover the bowl and allow the dough to rest for an additional 30 minutes. For best results, repeat this sequence two more times, completing a total of three sets of stretches and folds.
• Bulk Fermentation
• Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about a 4-6 hour period, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.
• After the First Rise
• Prepare the cocoa powder and sugar filling by combining the sugar and cocoa powder in a small bowl, ensuring they are well mixed, then set the mixture aside.
• Dough Preparation
• By now, the dough should have doubled in size. Transfer it from the large bowl to a clean work surface lightly dusted with flour.
• Gently stretch the dough into a rectangular shape.
• Apply the filling by spreading half of the cocoa sugar mixture evenly across the dough, leaving a 1-inch border around the edges to prevent spillage.
• Fold the top half of the dough towards the center, resembling the folding of a letter.
• Distribute slightly more than half of the remaining cocoa sugar mixture onto the folded half of the dough, making sure to reserve a small portion for later.
• Fold the bottom half of the dough over the top half, enclosing the filling. 
• Sprinkle the remaining cocoa sugar mixture over half of the newly folded dough.
• Fold the dough in half lengthwise.
• Form the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket. If you need a banneton, check out "How To Make An Easy DIY Basket Liner (Sew Tutorial)".
• Place the dough into a floured banneton and cover it with plastic wrap or a damp tea towel. 
• Place the banneton in the refrigerator overnight for the final rise. 
• Next Day
• Remove banneton from fridge, place sourdough dough on a piece of parchment paper, and score the top of the dough. 
• Transfer the sourdough, with the parchment paper under it, to the dutch oven. 
• Place the lid on the dutch oven and place it into the oven.
• Turn the oven on to 425 degrees and bake for 50 minutes.
• Once 50 minutes is up, remove the lid. If the sourdough loaf color is to your liking, then remove your sourdough from the dutch oven and place on a cooling rack. If it is not, then bake for another 5 minutes with the top off until the desired color is achieved.
• Allow the chocolate chip sourdough to cool for at least 1 hour before cutting into it, otherwise your crumb will be mushy.
• Enjoy your homemade chocolate chip sourdough bread!