Chocolate Chip Biscuit Cobbler

Classic American cobblers marry a biscuit crust with something sweet underneath, and here mini chocolate chips stud a buttermilk biscuit topping. Brown sugar and hot water melt into a rich sauce as it bakes—perfect with vanilla ice cream.

Serves 6 · 15 min prep · 45 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 58g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp kosher salt
• 6 Tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk
• 3/4 cup mini chocolate chips
• 4 Tbsp unsalted butter, melted, for pan
• 1/2 cup light brown sugar
• 1 1/4 cups hot water
• 1 tsp vanilla extract
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Preheat the oven to 350°F. Pour the melted butter into a 9-inch square baking dish or 10-inch cast-iron skillet and tilt to coat the bottom evenly.
2. 2In a medium bowl, whisk flour, granulated sugar, baking powder, and salt until combined.
3. 3Cut the cold butter into the dry mix with a pastry cutter or fingertips until pea-sized crumbs form and the mixture looks sandy.
4. 4Stir in the buttermilk just until a soft, shaggy biscuit dough comes together; do not overmix or the topping will toughen.
5. 5Fold the mini chocolate chips through the dough so they are evenly distributed without melting from overworking.
6. 6Drop spoonfuls of the biscuit dough over the melted butter in the pan, spacing them loosely so steam can rise between clumps.
7. 7Stir brown sugar, hot water, and vanilla together until the sugar mostly dissolves, then carefully pour this liquid and over the biscuit mounds without fully submerging them.
8. 8Bake on the center rack for 40 to 45 minutes, until the biscuit tops are deep golden, the chocolate chips look melty, and a rich sauce is bubbling thickly the edges.
9. 9If the tops brown before the sauce thickens, tent with foil for the final 10 minutes.
10. 10Cool the cobbler 10 to 15 minutes so the self-saucing caramel layer sets slightly, then scoop into bowls with ice cream or whipped cream while still warm.