{"id":113967,"date":"2025-02-27T20:23:28","date_gmt":"2025-02-27T20:23:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/chocolate-cobbler-the-country-cook\/"},"modified":"2025-02-27T20:23:28","modified_gmt":"2025-02-27T20:23:28","slug":"chocolate-cobbler-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=113967","title":{"rendered":"Chocolate Cobbler – The Country Cook"},"content":{"rendered":"


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An old-fashioned dessert, this Homemade Chocolate Cobbler is a tasty and deliciously easy recipe to bake up when you have that chocolate craving!<\/em><\/p>\n

\u00a0A SIMPLE HOMEMADE CHOCOLATE DESSERT<\/h2>\n

We love old-fashioned recipes around here. This Chocolate Cobbler Recipe has been made by my family for years and it\u2019s one of those homemade desserts that is so simple because the ingredients are simple and I almost always have them on hand. It\u2019s a chocolate lovers dream! This is a much-requested chocolate recipe for multiple occasions and for good reason! It is easy, gooey, chocolatey and absolutely delicious! If you have a hankering for chocolate, this chocolate cobbler is one recipe you will want to bake up.<\/p>\n

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FREQUENTLY ASKED QUESTIONS:<\/h2>\n
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Can I double this recipe?<\/strong> <\/p>\n

You can easily double this recipe by using a 9\u00d713-inch baking pan to serve more people. You will need to adjust the baking time accordingly.<\/p>\n<\/p><\/div>\n

Can I make this in a different sized pan?<\/strong> <\/p>\n

Yes, I typically make this in 9\u00d79-inch pan. If you make this in an 8\u00d78-inch pan, you may have spillage and it may not bake properly. However, you could make this in an 11\u00d717-inch pan but it won\u2019t be as thick. I\u2019d also recommend putting a large baking pan underneath the baking dish to catch any possible overspill while baking no matter what size pan you choose.<\/p>\n<\/p><\/div>\n

Is this super chocolate-y?<\/strong> <\/p>\n

You bet? Have you seen the ingredients and pictures? Ha! This is for chocolate lovers only. It is rich so you don\u2019t need large portions but it is fabulous if you love chocolate! <\/p>\n<\/p><\/div>\n

What toppings can I try? <\/strong> <\/p>\n

Top this recipe with your favorite toppings like ice cream, caramel syrup, fruit, etc.<\/p>\n<\/p><\/div>\n

What temperature of water should I use? <\/strong> <\/p>\n

For best results, you need HOT water to pour over the whole thing at the end, this is essential to the recipe. It doesn\u2019t need to be boiling though \u2013 just the hottest water your tap will put out.<\/p>\n<\/p><\/div>\n

Is it done baking if it\u2019s gooey in the middle?<\/strong> <\/p>\n

Yes, this recipe will produce a dessert with a gooey center- this is normal. <\/p>\n<\/p><\/div>\n

How to store leftovers?<\/strong> <\/p>\n

This Chocolate Cobbler can be stored in the refrigerator right in the baking dish (cover with plastic wrap) or in an airtight container for up to 3 days.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
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  • unsalted butter<\/strong> \u2013 you can use salted butter, you may just want to remove the extra salt in this recipe. Honestly, salted butter has so little salt in it, I really wouldn\u2019t change anything if you need to use salted butter.<\/li>\n
  • all-purpose flour<\/strong> \u2013 when measuring flour, do not pack the measuring cup or you will end up with too much flour. The best way to measure flour if you don\u2019t have a kitchen scale is to spoon the flour into the measuring cup (don\u2019t press it down) and when the measuring cup is full, take the flat end of a butter knife and scoop of the excess. This will ensure you aren\u2019t over measuring the flour.<\/li>\n
  • light brown sugar<\/strong> \u2013 when measuring brown sugar, make sure to pack it into the measuring cup (unlike when measuring flour). If you don\u2019t have light brown sugar, you can make your own brown sugar by mixing white sugar with molasses. <\/li>\n
  • baking powder<\/strong><\/li>\n
  • salt<\/strong><\/li>\n
  • granulated sugar<\/strong><\/li>\n
  • cocoa powder<\/strong><\/li>\n
  • milk<\/strong> \u2013 I prefer whole milk for any kind of baked goods.<\/li>\n
  • vanilla extract<\/strong><\/li>\n
  • semi sweet chocolate chips<\/strong> \u2013 We like to use semi-sweet chocolate chips in this recipe but you can use milk chocolate or even dark chocolate if you prefer.<\/li>\n
  • hot water<\/strong> \u2013 it just needs to be hot to the touch, it doesn\u2019t need to be boiling.<\/li>\n<\/ul>\n
    \" Butter,\" Butter,<\/figure>\n

    HOW TO MAKE CHOCOLATE COBBLER<\/h2>\n

    Preheat the oven to 350F degrees. Pour the melted butter into an 9\u00d79-inch baking dish and set aside. In a large bowl, add flour, brown sugar, baking powder, salt, 1\/2 cup of granulated sugar and\u00a01\u20444 cup\u00a0of cocoa powder.<\/p>\n

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    Whisk ingredients together until combined. Pour in the milk and vanilla extract.<\/p>\n

    \"Dry\"Dry<\/figure>\n

    Whisk together until everything is combined. Add the chocolate chips to the batter.\u00a0Mix together again until chocolate chips are incorporated.<\/p>\n

    \"Chocolate\"Chocolate<\/figure>\n

    Pour the batter over the butter in the pan and lightly spread the mixture to the\u00a0edges without mixing it into the butter. In a separate bowl, whisk together the remaining granulated sugar and\u00a0cocoa powder.<\/p>\n

    \"Batter\"Batter<\/figure>\n

    Sprinkle mixture on top of the cobbler (it will seem like a lot but use\u00a0all of it.) Pour the hot water evenly over the top (do not stir.) <\/p>\n

    \"Wet\"Wet<\/figure>\n

    Then bake uncovered for 40-50 minutes, or until the top\u00a0forms a crust and has dried out. I also put a drip pan underneath the baking dish to catch any possible overspill as it bakes. Let it cool for 10 minutes. Serve with your favorite toppings such as ice cream, whipped topping or even fruit.<\/p>\n

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    CRAVING MORE RECIPES? <\/h3>\n

    Originally published: February 2021
    Updated photos and republished: February 2025<\/p>\n

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