Cleo Coyle's Chocolate Chip Cobbler

Chocolate Chip Cobbler a la mode...
Now that's eating with joy!

Cleo Coyle is author
of the bestselling
Coffeehouse Mysteries,
published by
Penguin Books.

It all started with one of my Coffeehouse Mystery readers, Alicia Farage, who left a comment about "chocolate cobbler" on my Facebook page. (Feel free to friend me on facebook, everyone, I often post recipes on my Wall.) 


Now I'm sure some of you are familiar with these kinds of pour-over cobblers, but I had never made, eaten, or heard of chocolate cobbler before Alicia mentioned it. I researched this dish and found many versions existed: some with fruit like strawberries and bananas, others with nuts and additional ingredients and toppings. Finally, I played around with Alicia's straight chocolate recipe and created my own version, which pays tribute to one of my all-time favorite cookies, chocolate chip. I hope you enjoy it, and thanks again to Alicia for the foodie inspiration... 

Cleo Coyle's
Chocolate Chip Cobbler

To download this recipe in a free PDF format that you can print, save, or share, click here!

INGREDIENTS

Chocolate topping

1/2 cup sugar
1/4 cup unsweetened cocoa

Cobbler batter

3/4 cup sugar

1 cup flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips (or block chocolate, chopped)

1 teaspoon vanilla

1/3 cup milk

Into 9-inch cake pan
4 Tablespoons butter

Final liquid layer
3/4 cup water
1/2 cup brewed coffee (You won't taste the coffee; it works to deepen 
     the chocolate flavor -- I use the leftovers in my drip pot.)


DIRECTIONS


Step 1: Create chocolate topping — Mix sugar and cocoa in a small bowl and set aside.

Step 2: Create cobbler batter — Stir together sugar, flour, baking powder, salt, chocolate chips (or chopped chocolate), vanilla, and milk. Mix until all ingredients are well blended but do not over mix the batter or you’ll develop the gluten in the flour and toughen the end product.

Step 3: Melt butter and boil water + coffee — Place the butter in a 9-inch cake pan. Put into a preheated 350º F. oven. Once butter has melted, carefully remove pan. Place water and coffee in a small saucepan and bring to a boil.

Step 4: Assemble layers...

                     

Into the pan with the melted butter,
pour in your cobbler batter (do not stir).

Sprinkle chocolate topping
over the batter (do not stir).

Finally, pour the hot water and coffee
mixture over it all (do not stir).

Step 5: Bake and serve — Bake for 20 to 30 minutes in an oven pre-heated to 350º F. Do not over cook! Cobbler is done when the batter is baked and no longer doughy. Do not bake it so long that everything in the pan hardens. Liquefied chocolate should be bubbling up through the baked cobbler like a Willy Wonka primordial swamp. (This is perfect!) While still warm and magnificently gooey, spoon into bowls, serve with ice cream or whipped cream, and...

Care for a slice?

Eat with joy!

 

~ Cleo Coyle, author of 

The Coffeehouse Mysteries 

To view the Coffeehouse
Mystery video trailer,
click on the animated film
strip above.

The Coffeehouse Mysteries are bestselling
culinary murder mysteries set in a
landmark Greenwich Village coffeehouse,
and each of the ten titles includes
the added bonus of recipes!
To learn more, click this link: 


http://www.coffeehousemystery.com/
about_coffeehouse_mystery_books.cfm

To get more of my recipes,
enter to win free coffee, or

learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

CoffeehouseMystery.com

The Ghost and Mrs. McClure
Book #1 of
The Haunted Bookshop
Mysteries that Cleo writes
under the name Alice Kimberly
To learn more, click here.