High Altitude Mini Double Chocolate Skillet Cookie for Two

An easy high altitude recipe for the most delicious double chocolate skillet cookie, baked in a mini cast iron skillet, so it’s just enough for two people to share. This mini skillet cookie is crisp around the edges and warm and gooey in the middle, like a fudgy brownie.

You might also love these high altitude recipes for big chocolate chip cookies for two, mini vanilla cake, and mini chocolate cake.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Dessert for Two. This mini chocolate skillet cookie is the perfect dessert for two people. I love desserts like this for a date night in, or just to share with your kids when you don’t want any leftover dessert.

Double Chocolate. With a fudgy chocolate cookie that’s loaded with chocolate chips, there’s plenty of chocolate in this recipe for chocolate lovers.

Quick and Easy. You don’t need a mixer or any special equipment to make this mini chocolate dessert. A bowl, whisk and spatula is all you need to quickly mix up the cookie dough. This is a cookie that’s meant to be eaten while it’s warm, straight from the skillet it’s baked in.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Butter. Use unsalted butter, or omit the extra salt in the recipe. The butter adds flavor, and contributes to the crisp edges and gooey middle that’s just so good.
• Sugar. You’ll need granulated sugar and light or dark brown sugar for sweetness and moisture.
• Vanilla Extract. Flavor.
• Egg Yolk. Gives the cookie a chewy texture.
• Milk. Moisture.
• Flour. All-purpose flour adds strength and structure.
• Cocoa Powder. You’ll need unsweetened (preferably Dutch processed) cocoa powder for a rich chocolate flavor in the cookie.
• Baking Soda. Leavening agent, so the cookie puffs up as it bakes.
• Salt. Balances the sweetness.
• Chocolate Chips. You can use milk, semi sweet or dark chocolate chips, whatever you like.
• Pecans. I love pecans with chocolate, and they add a wonderful nutty flavor and crunch to this double chocolate skillet cookie. You can leave them out, if you want to make it without any nuts.

Instructions

• Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 6-inch cast iron skillet with non-stick baking spray, or grease it with a little butter.
• In a bowl, whisk together the melted butter, granulated sugar and brown sugar.
• Add the vanilla and egg yolk, and whisk vigorously for 1 minute until lightened in color. Whisk in the milk.

• In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients, and stir together with a spatula. Stir in the chocolate chips and chopped pecans.

• Press the dough into the prepared skillet. Bake the cookie for about 18-20 minutes, until the edges are puffed and set, but the cookie still seems soft in the middle when you press on the top.

• Let the cookie cool and set for about 10-15 minutes, then top with ice cream and serve warm.
• The chocolate cookie will be crisp around the edges, and soft and gooey in the middle, with a fudgy brownie texture.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What size skillet should I use?

You’ll need a 6-inch cast iron skillet or heavy oven-safe skillet. I like this set of skillets, which comes with a 6-inch, 7 1/2 inch and 10 inch skillet. It’s fun to keep a few of these on hand for baking individual chicken pot pies or just to use as serving dishes for beef stew and corn bread.

Can I double this recipe to bake it in a larger skillet?

I’m sure you can, but I haven’t tested bake times for a larger double chocolate skillet cookie.

What if I don’t have a mini skillet?

If you don’t have a 6-inch skillet, you can bake the cookie in a 10 or 12 ounce baking ramekin instead.

You Might Also Like

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!