High Altitude Mini Double Chocolate Skillet Cookie for Two
An easy recipe for the most delicious double chocolate skillet cookie, baked in a mini cast iron skillet, and just enough for two people to share.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet (with a 1.5 - 2 inch depth)
Ingredients
- ¼ cup (4 tbsp) unsalted butter, melted
- ¼ cup granulated sugar
- 2 tbsp light or dark brown sugar
- 1 tsp vanilla extract
- 1 large egg yolk (save the white for another use)
- 2 tbsp whole milk
- ⅔ cup all-purpose flour, fluffed, spooned and leveled
- 2 tbsp unsweetened Dutch-processed cocoa powder
- ¼ tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup semi-sweet chocolate chips
- ¼ cup pecans, roughly chopped optional
- ice cream, for serving
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. Make sure your skillet has a 1 1/2 - 2 inch depth, or the dough will spill over the edges.
- 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 cookie will be crisp around the edges, and soft and gooey in the middle, with a fudgy brownie texture.
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