Name: Easy Chocolate Cobbler Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour; 1⅔ cups granulated sugar (divided); 6 tablespoons unsweetened cocoa powder (divided); 2 teaspoons baking powder; ½ teaspoon kosher salt; ½ cup milk; 6 tablespoons unsalted butter (melted and cooled (¾ stick)); 1 teaspoon pure vanilla extract; ¾ cup chocolate chips; 1½ cups boiling water; Vanilla ice cream (optional, for serving)

When I’m craving chocolate, there’s nothing quite like this chocolate cobbler. Rich, decadent, and simple to make, it’s loaded with chocolate in every component. There’s chocolate in the batter, chocolate in the topping, and chocolate chips studded throughout. It doesn’t get much chocolatier than that! This cobbler is ridiculously moist and fudgy, and it’s one of my favorite chocoholic desserts to make any time of year!

Chocolate Cobbler Recipe

If you’re a chocolate lover like me, you have to make this chocolate cobbler. It’s so rich and decadent– every bite is heavenly! The method is a little weird but results in the gooiest cobbler I’ve ever had. You’re going to pour boiling water over the whole thing (without stirring!) before baking it. The boiling water melts the chocolate chips and chocolate topping into a rich and decadent sauce and makes the whole thing so moist.

How to Store and Reheat

Store leftover chocolate cobbler in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual servings in the microwave.

Tips for Success

While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
Once you’ve poured the boiling water over the cobbler, handle the pan with oven mitts– it will be hot!
Bake this chocolate cobbler with a sheet pan underneath your baking dish. This will help catch any drips so they don’t end up in the bottom of your oven.
Let your chocolate cobbler cool for 5 minutes before serving.
Although this can be enjoyed cold, this dessert is best served warm. I like to serve it with a scoop of vanilla ice cream, though whipped or table cream will both make excellent accompaniments as well.

up close bowl of chocolate cobbler with vanilla ice cream

How to Make Chocolate Cobbler Step-by-Step

Mix the Dry Ingredients: Preheat your oven to 350°F, butter an 8×8-inch baking pan, and set aside. In a medium mixing bowl, whisk together 1 cup of all-purpose flour, ⅔ cup of granulated sugar, ¼ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt until combined.

cocoa powder and flour in a glass bowl with a whisk.

Whisk the Wet Ingredients: In a separate bowl, whisk together ½ cup of milk, 6 tablespoons of melted and cooled unsalted butter, and 1 teaspoon of vanilla extract until smooth.

Combine the Batter: Add the wet mixture to the dry mixture and stir to combine into a thick batter. Pour into the prepared baking dish.

chocolate cobbler batter in a square baking pan.

Stir the Topping: In a small bowl, stir together the remaining 1 cup of granulated sugar and 2 tablespoons of unsweetened cocoa powder. Sprinkle evenly over the batter.