A cobbler, unlike all others, this Chocolate Cobbler is the ultimate dessert for chocolate lovers everywhere. A brownie-like top with a decadent, gooey layer of melted chocolate below ready to be served up hot alongside a scoop of your favorite ice cream!

I think we can all agree that a typical cobbler is made with a fruit base that is topped with a buttery dough/crumble topping then baked to golden perfection and served alongside a scoop of ice cream, right? Well, my friends, this chocolate cobbler is nothing like that and in all the best ways possible. If you are a chocolate lover like myself then there is no doubt that this chocolate cobbler will make you do the dessert dance! 

Well, my friends, this chocolate cobbler is nothing like that and in all the best ways possible. If you are a chocolate lover like myself then there is no doubt that this chocolate cobbler will make you do the dessert dance! 

As of late, cobbler for dessert has been a frequent thing in my household. Why? Well, #1. it’s a super easy, crowd-pleasing dessert (seriously, it can be whipped up in 10 minutes) &  #2. (the main reason) my husband had been demanding requesting cobblers! I don’t know what got him on a cobbler kick, but I didn’t really care; I love to bake and he loves to eat.

The first cobbler I made was a real crowd pleaser. I used blueberries for the fruit and made a topping that baked to be the most perfectly crunchy, yet soft, buttery topping that baked right down into the blueberries. A bowl of that with a scoop of ice cream and my husband was in dessert heaven! 

The kind of heaven that leaves him asking for that same cobbler 2 days later.

It wasn’t until he discovered this chocolate cobbler that the fruit cobbler requests stopped. This chocolate cobbler was truly unlike any “cobbler” I had made and we were both happy to forego what we had once deemed the dessert of dessert heaven. 

This dessert was truly heaven sent. The intense chocolate flavor was only a small part of what made this dessert incredible. Once baked, this cobbler creates a crunchy topping that very much resembles a brownie, but whats beneath that topping is where the magic is. Once your spoon cracks through the top layer you will find textures of cake surrounded by a gooey, hot fudge sauce!  

To paint a better picture, imagine a brownie marrying a molten lava cake. Got it? That is THIS dessert & it is beautiful!

I love the different textures and layers of this cobbler because it satisfies all cravings and because the cobbler makes its own hot fudge sauce, so there is no need to buy any to top your ice cream with! I advise URGE you to make this Chocolate Cobbler for your next date night, girls night, or just because you want gooey, ooey, chocolate! 

Crave-able Chocolate Cobbler
The perfect chocolate dessert! A brownie-like top with a pudding cake and decadent, gooey layer of melted chocolate below ready to be served up hot alongside a scoop of your favorite ice cream!

Serving Size: 8
Prep Time: 10 minutes
Cook Time: 40 minutes 
Total Time: 50 minutes

1 C AP flour
3/4 C sugar
2 t. baking powder
1/2 C cocoa powder, unsweetened (divided)
1/4 t. salt
2 t. vanilla extract
1/3 C butter, melted
1/2 C whole milk
1/4 C semi-sweet chocolate chips
1 C brown sugar
1 1/4 C boiling water

1. Preheat oven to 350 degrees.
2. Lightly grease an 8-inch baking dish, set aside.
3. In a small bowl, mix together flour, sugar, 1/4 C cocoa powder, baking powder, and salt.
4. Make a well in the center of the dry mixture and pour in milk, butter, and vanilla. Stir until wet and dry are combined. 
5. Stir in chocolate chips and spread batter into greased baking dish. 
6. In a small bowl, mix together brown sugar and remaining 1/4 C cocoa powder. 
7. Sprinkle mixture evenly over the batter. Do not mix. 
8. Pour boiling on top, covering the whole casserole dish. Do not mix!
9. Bake for 35-40 minutes until center is almost set. (center will still be fudgy, so be sure to not overbake)
10. Remove from oven and allow to cool for about 15 minutes. Serve.

Soft, chewy chocolate chips cookies made perfectly with a buttery, unique cookie dough chock full of melty, gooey chocolate chip morsels ready to be gobbled up and washed down with a glass of milk.

Can you smell that? Fresh baked chewy chocolate chip cookies in the oven, minutes away from being taken out and only seconds after that being devoured! 

I once heard about a study that stated that losing your sense of smell may aid in weight loss. While this did prove to be true (in rats), there is not necessarily enough research to fully support this statement, but I personally believe it to be true. 

Would you really have had that extra slice, or even the first slice at that, had you not been able to smell the freshly baked dough, melty cheesy and delicious pepperonis? Let’s go ahead and blame our senses for the over indulgence. 

As humans, we associate smells with experiences and emotions, which is why I think so many people LOVE chocolate chip cookies! It reminds them of baking with their mom or grandmother, having a girl friend over and making a huge mess just because you wanted to bake some cookies! The smell is familiar and comforting and is undoubtedly crave-worthy! 

Everyone’s chocolate chip cookie preference differs. Some people love the straight out of the oven, hot, gooey (partially undercooked) cookies, while others prefer a crunchy, slightly over baked cookie. Me? Just give me the damn cookie!

If you are partial to a crunchy chocolate chip cookie, I advise you stop reading at this point, because this cookie is for those ooey, gooey lovers out there! 

I first stumbled across this chocolate chip cookie recipe while on the hunt for the PERFECT chocolate chip cookie that would satisfy all my husband’s cookie desires. I searched until I finally came across a cookie recipe on The Little Kitchen that was titled Doubletree Chocolate Chip Cookie. I have never had a Doubletree Cookie so that’s not what drew me in, it was the ingredients. I did not want a normal, everyday cookie so after reading these ingredients I knew this was the one! 

Lemon juice? Oats? (and no, this is not an oatmeal chocolate chip cookie). Intriguing. I was sold!

I have to admit, I did tweak this recipe ever so slightly by eliminating the walnuts. Why? Well, mainly because of mine and my husband’s preferences. We like walnuts, but I also like a good ole’ nothing added but chocolate chips, chocolate chip cookie. Also, I did not want to make a grocery store run for walnuts. 

Ultimately, I am glad I eliminated the walnuts because these chocolate chip cookies were so divine and extra-chocolatey without them! The addition of oats to the flour is genius because of how they added body and fullness! My husband was addicted; he had two hot out of the oven then saved room for more later. I even shared with people at the gym (how dare I?) and they were just as addicted and asked for more! 

I have to say, if you are on the hunt for a crowd-pleasing, better than basic, gooey, chocolatey chip cookie then this is a winner! Make, bake and share, or don’t, I won’t say a thing!

CHEWY Chocolate Chip Cookies
Chewy, soft, and decadent- these chocolate chip cookies are made with a buttery, unique cookie dough base that is full of gooey chocolate chips!  

Serving Size: 28- 30 large cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

1/2 C rolled oats
2 1/4 C AP Flour
1.5 t baking soda
1 t salt
1/4 t ground cinnamon
1 C (2 sticks) unsalted butter, softened
3/4 C packed light brown sugar
3/4 C granulated sugar
2 t pure vanilla extract
1/2 t lemon juice
2 large eggs
3 C semi-sweet chocolate chips (original calls for mini, I used regular-sized)

1. Pulse oats in a food processor until semi-fine. 
2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon. 
3. To a medium-sized mixing bowl, add butter, both sugars. Cream together with hand mixers or stand mixer (I used my KitchenAid). Add eggs one at a time, scrape down sides. Add vanilla and lemon juice. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bowl with a spatula at least once. 
4. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over mix. Drop in the chocolate chips and mix until evenly distributed throughout the cookie dough. Again, be careful not to over mix or they will have a cake-like texture. Using a large cookie scoop or spoon equivalent to 3 T, scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight. 
To Bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a silpat at least 1.5 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (cook 2 minutes less for smaller cookies). Cool on a cooling rack if storing. 

Notes: You can freeze this dough and use when ready. Be sure to store in an airtight container or thoroughly wrapped.