Homemade southern chocolate cobbler

This Southern Chocolate Cobbler has been a go to dessert in my family for years whenever someone craves something rich and chocolatey but easy to make. It’s one of those comforting old fashioned recipes that uses simple ingredients you likely have in your pantry and comes together quickly.

I first baked this chocolate cobbler on a chilly evening when I was craving something sweet yet simple. Since then my family asks for it often, especially because it has that perfect balance of fudgy and cakey textures.

Ingredients

• Unsalted butter: which adds richness and helps create the gooey base if you use salted butter reduce added salt accordingly
• Allpurpose flour: for structure measure carefully by spooning into the cup rather than scooping to avoid a dense cobbler
• Light brown sugar: for moisture and deeper sweetness pack it into the cup firmly for accurate measurement
• Baking powder: to give a slight lift and light texture to the batter
• Salt: to balance and enhance the chocolate flavor
• Granulated sugar: adds sweetness and combines well with the cocoa powder
• Cocoa powder: delivers that deep chocolate taste use a good quality unsweetened variety for best flavor
• Milk: preferably whole milk which ensures a tender crumb and creamy richness
• Vanilla extract: creates warmth and rounds out the chocolate
• Semisweet chocolate chips: add pockets of melted chocolate throughout you can swap for milk or dark chocolate if you prefer
• Hot water: poured over the batter before baking helps form the signature gooey texture

Instructions

Preheat the oven:

Preheat the oven to 350 degrees Fahrenheit. Melt the butter and immediately pour it into a 9 by 9 inch baking dish spreading evenly. This butter layer is what makes the cobbler so moist and gooey on the bottom.

Combine dry ingredients:

In a large bowl combine the flour light brown sugar baking powder salt half of the granulated sugar and the cocoa powder. Whisk these dry ingredients thoroughly to ensure even mixing and avoid clumps.

Add wet ingredients:

Add the milk and vanilla extract to the dry ingredients and whisk together until just combined. This step is important to avoid overmixing which can make the cobbler tough.

Stir in chocolate chips:

Stir in the semisweet chocolate chips until they are evenly distributed throughout the batter. This will create lovely pockets of gooey chocolate after baking.

Pour batter over butter:

Pour the batter gently over the melted butter in the dish spreading lightly to the edges but do not stir. This layering is essential to achieve the signature texture.

Make the dry topping:

In a small bowl mix together the remaining granulated sugar and cocoa powder until well combined. Sprinkle this dry topping evenly over the batter. It looks like a generous dusting but trust that it is just right.

Pour hot water:

Carefully pour hot water over the entire cobbler without stirring. Using hot water helps activate the cobbler’s texture and keeps the top crust crisp while the inside stays gooey.

Bake:

Place the dish uncovered into the preheated oven. Bake for 40 to 50 minutes until the top forms a crust and looks mostly dry. A drip pan under the dish is helpful to catch any spills that might happen during baking.

Cool and serve:

Allow the cobbler to cool for about 10 minutes before serving so it sets slightly but remains warm and inviting. Serve with your favorite toppings such as vanilla ice cream whipped cream or fresh fruit to balance the richness.

One of my favorite things about this recipe is the semisweet chocolate chips melting into pockets of gooey goodness. It’s like finding little treasures in every bite. I remember making this for a family get together where kids and adults alike kept going back for seconds proving how timeless this dessert really is.

Storage Tips

Store leftover cobbler in an airtight container or cover the baking dish securely with plastic wrap and keep in the refrigerator. It will keep well for up to three days and reheats nicely in the microwave or oven. If freezing portion into airtight containers and thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap whole milk for 2% or even plant based milk like almond or oat milk though the texture will vary slightly. If you need to use salted butter simply reduce the added salt by half or omit it altogether. For a different chocolate profile try using dark chocolate chips instead of semisweet for a more intense flavor or milk chocolate for a sweeter result.

Serving Suggestions

This cobbler is delicious warm with a scoop of vanilla ice cream or whipped cream for a classic pairing. Drizzle with caramel sauce or fresh berries to add a tart contrast and fresh brightness. For a grown up twist sprinkle a pinch of cinnamon or a splash of coffee liqueur over the cobbler before serving.

Enjoy the cobbler warm with a scoop of vanilla ice cream for the perfect contrast of hot gooey filling and cold cream. Leftovers reheat nicely and make a quick indulgent treat.

Common Questions About Recipes

→ Can I double the batch size?

Yes, doubling the ingredients and using a 9×13-inch baking dish works well. Adjust baking time accordingly to ensure even cooking.

→ What pan size is best?

A 9×9-inch pan is ideal; smaller pans may cause overflow, while larger pans yield a thinner cobbler.

→ How rich is the chocolate flavor?

This dessert is intensely chocolatey due to cocoa powder and semi-sweet chips, excellent for true chocolate enthusiasts.

→ What toppings complement it?

Try ice cream, whipped cream, caramel syrup, or fresh fruit to balance the intense chocolate notes.

→ Why use hot water on top?

Pouring hot water before baking creates the gooey, molten center characteristic of this dessert’s texture.

→ Is a gooey center normal?

Yes, the slightly moist center is intentional and part of the cobbler’s charm and appeal.

→ How should leftovers be stored?

Cover the cobbler tightly and refrigerate for up to 3 days, preserving freshness and texture.