Chocolate Chip Cookie Cherry Cobbler
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 413
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 71
- Dietary Fiber
- 4
- Sugar
- 52
- Protein
- 5
- Cholesterol
- 42
- Sodium
- 152
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
Ingredients
Cookie Dough Crumble:
4 tablespoons unsalted butter, plus more for greasing the baking dish
1 cup all-purpose flour (see Cook's Note)
Rounded 1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 cup semisweet chocolate chips
Cherry Filling:
6 cups pitted cherries, thawed and drained if frozen
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
Pinch fine salt
Vanilla ice cream, for serving, optional
Directions
- For the cookie dough crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
- Whisk together the flour, baking soda and salt in a small bowl and set aside. Microwave the butter in a medium microwave-safe bowl until completely melted. Cool slightly. Stir the brown sugar, granulated sugar, vanilla and egg into the melted butter. Stir the flour mixture into the butter-sugar mixture until just combined. Stir in the chocolate chips.
- For the cherry filling: Toss together the cherries, granulated sugar, flour, vanilla and salt in a large bowl. Transfer to the prepared baking dish and toss the cookie dough crumble over the cherry filling.
- Bake until the filling is hot and bubbly and the top is crisp and golden brown, 50 to 55 minutes. Let cool for a few minutes. Dish up spoonfuls and top with a scoop of vanilla ice cream if desired.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.