Chocolate Cobbler

3/4 c. butter
1 c. self-rising flour
1/2 c. semisweet chocolate chips
3/4 c. packed light brown sugar, divided
1 c. granulated sugar, divided
7 T. unsweetened cocoa, divided
1/2 c. whole milk
2 t. vanilla extract
1-1/2 c. boiling water
Vanilla ice cream, for serving

Preheat oven to 350 degrees. Place butter in an 11 x 7" baking dish. While oven is heating, place dish in the oven until butter melts, about 10 minutes. Remove from oven.

Stir together flour, chocolate chips, 1/2 c. brown sugar, 1/3 c. granulated sugar, and 2 T. cocoa in a medium bowl. In a separate bowl, stir together milk and vanilla. Stir milk mixture into flour mixture until batter is smooth. Pour batter evenly over melted butter in baking dish (do not stir!).

In a small bowl, stir together remaining 5 T. cocoa, 1/4 c. brown sugar, and 2/3 c. granulated sugar. Sprinkle evenly over batter in baking dish (do not stir!). Gently pour boiling water over batter and topping (again, do not stir!).

Bake in preheated oven until edges are golden brown and mixture is set on top, 30-35 minutes. Serve warm with ice cream.

Serves 8.

Adapted from Southern Living magazine, March 2020, p. 130.