1-Preheat oven and prepare skillet: Getting this mini double chocolate skillet cookie ready is straightforward and fun, with steps that take about 30 minutes total. Start by preheating your oven to 350°F and lightly greasing or spraying a 6-inch cast iron skillet for even baking. This ensures your cookie has that perfect crisp edge and gooey center.

2-Whisk wet ingredients: In a bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until well combined. Add the vanilla extract and egg yolk, whisking vigorously for about 1 minute until the mixture lightens in color, then mix in the whole milk.

3-Combine dry ingredients and mix: In another bowl, combine the fluffed, spooned, and leveled all-purpose flour, unsweetened Dutch-processed cocoa powder, baking soda, and coarse kosher salt. Stir the dry ingredients into the wet mixture using a spatula, then fold in the semi-sweet chocolate chips and optional roughly chopped pecans.

4-Bake and cool: Press the dough evenly into the prepared skillet and bake for 18-20 minutes, until the edges are puffed and set but the center stays soft. Let it cool for 10-15 minutes before serving warm, perhaps topped with ice cream for an extra treat.