• 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 Tbsp unsweetened cocoa, divided
• 1/2 C whole milk
• 2 tsp vanilla extract
• 1 1/2 C boiling water
• Vanilla ice cream
Preheat oven to 350 degrees. Place butter in an 11-by-7 baking dish. Place dish in oven. Heat until butter melts, about 10 minutes. Remove from oven. Stir together flour, chocolate chips, 1/2 C of the brown sugar, 1/3 C of the granulated sugar, and 2 Tbsp of the cocoa in a medium bowl. Stir together milk and vanilla in a separate bowl. Stir milk mixture into flour mixture until batter is smooth. Pour batter evenly over melted butter in baking dish (do not stir). Stir together remaining cocoa, cup brown sugar, and granulated sugar in a small bowl. Sprinkle evenly over batter in baking dish (do not stir). Gently pour boiling water over mixture in dish (do not stir). Bake in preheated oven until edges are golden brown and mixture is set on top, 30 to 35 minutes. Serve cobbler warm with vanilla ice cream.
