chocolate chip cobbler

Most cobblers involve fruit. But I don't always work that way.

There are as many ways to make cobbler as there are people in the world, but when I came across The Pioneer Woman's, I was convinced. This dessert takes less than 5 minutes to prep, has a short ingredient list, and is completely foolproof... even for me, who when it comes to baking has many times been fool enough to destroy supposedly "foolproof" recipes. I blame it on my oven. It can't defend itself.

You can bake this in a bigger dish and spoon it out, but everything is so much cuter in individual ramekins. So that's what I did. :)

Chocolate Chip Cobbler (adapted from The Pioneer Woman's blackberry cobbler recipe)
serves 4

you'll need:
1/2 stick butter, melted
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
1 1/4 cups chocolate chips
whipped cream or ice cream and chocolate syrup, for serving (optional)

Preheat oven to 350 degrees F. Spray a 3-quart baking dish, or ramekins, with cooking spray.

In a medium bowl, whisk 1 cup sugar with flour and milk. Whisk in the melted butter.

{our batter into a baking dish, or divide evenly into individual ramekins. Sprinkle chocolate chips evenly over batter. Next, sprinkle 1/4 cup sugar over chocolate chips and batter. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of cooking time remains, sprinkle remaining 2 tablespoons of sugar over the top.

Serve with whipped cream or ice cream and chocolate sauce... or just enjoy on its own! This is like a big ole fluffy warm chocolate chip cookie. YUM.

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