Chocolate and cherries is a classic combination, but I’m giving it a twist in this Chocolate Chip Cherry Cobbler. Fruit cobblers don’t typically include chocolate, which ensures that the fruit is the star of the show. Here, chocolate is added to the filling and the cobbler topping to create a dessert that delivers just the right amount of chocolate with its cherries.
Every cobbler starts with a good fruit filling. This one is extremely simple and is made with lots of cherries, some sugar and a bit of cornstarch that helps the fruit juices thicken nicely while the cobbler bakes. I added a splash of kirsch, a cherry liqueur, to the filling to amp up the cherry flavor. I recommend picking up a mini-sized bottle for recipes like this one (and other baked goods!) because a little goes a long way and you won’t use it that often unless you bake a lot of black forest cakes. I recommend using jarred (and drained) or frozen cherries because they’re easy to work with, but fresh cherries can be used if they are in season and you don’t mind pitting them before you start.
The topping is a buttery biscuit-like dough that is studded with chocolate chips. Butter is cut into the dry ingredients, then buttermilk and vanilla are added before bringing the dough together. Once you’ve made the dough, it should be broken up into little chunks and dropped onto the filling, giving the dessert a “cobbled together” look that fits its name. You want to cover most of the filling, but should be able to see some of the cherries and juice between the cracks.