Recipe: Chocolate Cobbler

A fudgy dessert recipe that’s sure to help you celebrate any occasion!

A few weeks ago, I was industriously cleaning out my refrigerator and washing all the shelves when I realized another vital appliance in my kitchen, the dishwasher started unceremoniously dumping water all over the floor. (Yes, I know you can handwash dishes and I do on occasion. I just don’t love it.) I called the repairman, he came and figured out the issue and ordered the part. A few days later, he returned to fix it, and everything seemed great. 

Until it wasn’t. 

The dishwasher wasn’t getting hot enough during the cycle and the sanitize function wouldn’t work no matter what I did. And I really like the sanitize function. . . so I called the repairman back which resulted in another hour to two-hour visit last Friday evening. When he left and the dishwasher was fully functional, it felt like a moment to celebrate, which led me to making chocolate cobbler. 

Where I grew up, cobbler isn’t fruit filling with a Bisquick batter on top. Oh, sure, we sometimes make it that way (i.e. “Quick Cobbler”), but if you’re talking about cobbler, it’s a flaky bottom and top crust with fruit filling in between, best served with warm with vanilla ice cream. If that’s what you’re expecting from this recipe, look somewhere else. This chocolate cobbler is like a big molten lava cake—also best served warm with a scoop of vanilla ice cream. (I based this recipe off of the Kitchn’s Old-Fashioned Chocolate Cobbler.) 

Chocolate Cobbler Ingredients

• 1 cup all purpose flour

• ¾ cups sugar

• 6 tablespoons dark chocolate cocoa, unsweetened

• ¼ teaspoon salt

• 2 teaspoons baking powder

• ½ cup milk

• 6 tablespoons of butter, melted

• 1 teaspoon vanilla extract

• 1 cup brown sugar 

• ½ to ¾ cups chocolate chips (I used Ghirardelli dark chocolate chips) 

• 1 ½ cups very hot water

  
  

Chocolate Cobbler Directions

1. Preheat oven to 350 degrees and grease an 8x8 pan. 

2. In a bowl, combine flour, sugar and 3 tablespoons of cocoa with salt and baking powder. 

3. In another bowl, combine melted butter, milk and vanilla. 

4. Add the wet ingredients to the cocoa/flour mixture and stir to combine. The batter will be very thick. 

5. Pour batter into the prepared baking dish and smooth. 

6. Combine brown sugar and 3 remaining tablespoons of cocoa powder. Sprinkle this mixture over the top of the batter. 

7. Sprinkle chocolate chips on top of the batter. 

8. Pour 1 ½ cups very hot water over everything in the baking dish. DO NOT stir. 

9. Bake at 350 degrees for 40 minutes, until center is just barely set. Let cool for 5-10 minutes, then serve with vanilla ice cream. 

10. Savor every bite!