How to Make Chocolate Chip Cobbler by Cleo Coyle

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Liquefied chocolate bubbles up through this baked cobbler like a Willy Wonka primordial swamp. While still warm and magnificently gooey, spoon it into bowls and serve it with ice cream or whipped cream. Now that's eating with joy!

http://www.coffeehousemysteries.com/userfiles/file/ChocolateChipCobbler_CleoCoyle.pdf
Click here to download
this recipe as a free
PDF document.
To download this recipe in a free PDF, click here. To see the rest of this blog post with large, step-by-step photos, scroll down, or click on the read more link below.

~ Cleo Coyle, author of
The Coffeehouse Mysteries

















Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's
Chocolate Chip
Cobbler


A
lmost five years ago, one of my very kind Coffeehouse Mystery readers, Alicia Farage, 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.) 

Of course, these pour-over cobblers are quite common and you can find many versions on the inter-web: some use fruit like strawberries and bananas, others use nuts and additional ingredients and toppings. 

I decided to play with Alicia's straight chocolate recipe, creating 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...


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

http://www.coffeehousemysteries.com/userfiles/file/ChocolateChipCobbler_CleoCoyle.pdf
Click here to download
this recipe as a free
PDF document.


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 freshly brewed coffee (You won't taste the coffee;
            it works to deepen
 the chocolate flavor)

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. (Set this batter aside.)

Step 3: Melt butter in cake pan — Place the butter in a 9-inch cake pan. Put into a preheated 350º F. oven. Once butter has melted, carefully remove pan. 

Step 4: Simmer water + coffee  Place water and coffee in a small saucepan over medium-high heat and bring to a simmer. 




Step 5: Assemble layers...

Into the pan with the melted butter,
pour in the cobbler batter that
you made in Step 2. Do not stir.

                     


Sprinkle the chocolate topping (from Step 1)
over the batter. Do not stir.



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




Step 6: 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...



Care for a scoop?




http://www.coffeehousemysteries.com/userfiles/file/ChocolateChipCobbler_CleoCoyle.pdf

Click here to download this recipe
as a free PDF document, and...




☕ ☕ ☕


Eat (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.
 

☕ ☕ ☕



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