Ingredients
The following ingredients have 9 Servings
- 3/4 cup salted butter
- 1 cup self-rising flour
- 1/2 cup semisweet chocolate chips
- 3/4 cup packed light brown sugar (divided)
- 1 cup granulated sugar (divided)
- 7 tablespoons unsweet dark cocoa powder (divided)
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups boiling water
- Vanilla ice cream (for serving)
Instruction
- Preheat the oven to 350°F.
- Place the butter in an 11x7-inch baking dish (or similar size such as 8x8 square, I used a 1 1/2-quart round dish). Place the dish in the oven until the butter melts completely, about 5-7 minutes. Remove from the oven.
- In a medium bowl, stir together the flour, chocolate chips, 1/2 cup (105 g) of the brown sugar, 1/3 cup (65g) of the granulated sugar, and 2 tablespoons (30g) of the cocoa. In a separate measuring pitcher with a pour spout, combine the milk and vanilla; mix well. Pour the wet ingredients into the dry and stir until batter forms with no streaks of flour remaining.
- Dollop the batter over the melted butter in the pan but do not stir. The batter will sink and the butter will pool to the top.
- In a medium bowl, stir together the remaining 5 tablespoons (37.5 g) of cocoa, 1/4 cup (55g) of brown sugar, and 2/3 cup (135g) of granulated sugar. Whisk to combine. Sprinkle evenly over the batter in the baking dish. Do not stir.
- Gently pour the boiling water over the layered mixture in the pan. Do not stir.
- Bake for 35-40 minutes or until the crust is formed and set on top. Cobbler may jiggle a little when removed from the oven, this is normal. Let cool slightly before portioning warm cobbler to dishes; top with scoops of vanilla ice cream.
- Cover leftovers and store in the refrigerator. Re-warm bowls of cobbler in the microwave, or reheat ramekins of cobbler in a preheated oven for 10 minutes.
