Preheat the oven to 350 degrees. Grease an 8x 8 inch baking pan that is at least 2 inches deep, and set aside.

In a large heat safe bowl, heat the 6 tablespoons butter in 20 second increments in the microwave until melted. Set aside.

In a large bowl, whisk together the 1 cup gluten free flour, ¾ cup granulated sugar, 2 tablespoons of Dutch cocoa powder, 1 tablespoon of dark cocoa powder, 2 teaspoons baking powder and the ½ teaspoon kosher salt.

Very slowly whisk in the ½ cup milk and 1 ½ teaspoons pure vanilla extract into the melted butter. Do this very slowly otherwise the mixture will get chunky and the milk with curdle from the hot butter.

Pour the liquid into the dry ingredients and stir with a spatula to combine. It will be super thick. Scoop batter into the baking dish and flatten with clean hands.

In a medium bowl, combine the 1 cup dark brown sugar, the remaining 2 tablespoons Dutch cocoa powder and the remaining 1 tablespoon dark cocoa powder. Sprinkle evenly all over the top of the batter.

Sprinkle the ⅔ cup chocolate chips on top of the topping.

Then pour the 1 ½ cups super hot water all over the top. Do not mix! The water should be almost boiling.

Very carefully put the pan in the center rack of the oven. Bake for 60 minutes. When you take it out of the oven you might notice some bubbling; that's normal.

Let the cobbler cool on the stove top for at least 20 minutes after removing from the oven.