Southern Chocolate Cobbler (Printer-Friendly)
A rich, gooey southern chocolate cobbler with simple pantry staples and warm, comforting flavors.
# What You’ll Need:
→ Base
01 -
1/2 cup unsalted butter, melted
→ Dry Ingredients
02 -
1 cup all-purpose flour
03 -
1 cup light brown sugar, packed
04 -
2 teaspoons baking powder
05 -
1/4 teaspoon salt
06 -
1/2 cup granulated sugar, divided
07 -
1/4 cup unsweetened cocoa powder, divided
→ Wet Ingredients
08 -
1 cup whole milk
09 -
1 teaspoon vanilla extract
→ Add-ins
10 -
1 cup semi-sweet chocolate chips
11 -
1 cup hot water
# Steps to Follow:
01 -
Preheat oven to 350°F. Pour melted butter into a 9×9-inch baking dish and set aside.
02 -
In a large bowl, whisk together flour, brown sugar, baking powder, salt, 1/2 cup granulated sugar, and 1/4 cup cocoa powder until evenly mixed.
03 -
Whisk milk and vanilla extract into the dry mixture until the batter is smooth.
04 -
Fold semi-sweet chocolate chips into the batter until evenly distributed.
05 -
Pour batter over the melted butter in the baking dish, spreading lightly to edges without mixing the butter in.
06 -
In a separate bowl, whisk remaining 1/2 cup granulated sugar and 1/4 cup cocoa powder; sprinkle evenly over the batter. Carefully pour hot water over the top without stirring.
07 -
Bake uncovered for 40 to 50 minutes until the top crust forms and dries out. Use a drip pan underneath to catch any spills.
08 -
Allow to cool for 10 minutes before serving. Optional toppings include ice cream, whipped cream, or fresh fruit.
# Helpful Hints:
01 -
Use the hottest tap water available, not boiling, to achieve the signature gooey texture.
02 -
The cobbler will have a gooey center when done; this is intentional and desirable.
03 -
Store leftovers covered in the refrigerator for up to three days.