Skor Chocolate Chip Cookies
Teeny toffee bits take these skor chocolate chip cookies over the top. Buttery, caramel-y, chocolate-y, chewy cookies with crisp edges (if baked longer). Wickedly good. Freeze balls of dough to make fresh warm cookies whenever you need them.
Servings (change as needed): 60 small cookies
- 1 cup (227g or 8 oz) softened butter (2 sticks)
- 3/4 cup (170g) brown sugar Dark brown sugar will have a deeper flavor.
- 1/2 cup (100g) white sugar (if you prefer less sweet, cut this down a bit)
- 1 egg
- 2 teaspoon vanilla
- 1 3/4 cups (220g) all purpose flour
- 1 teaspoon baking soda
- 1 cup (100g) quick cooking oats
- 1 cup (168g) toffee bits e.g. skor or heath about 1 package (or less if you prefer)
- 2 cups (336g) semi-sweet chocolate chunks or chips - about 1 package (or less if you prefer) milk chocolate or dark chocolate chips are fine too
- optional: sea salt
Preheat oven to 375F/195.6C
MAKE COOKIE DOUGH: See Note 1 to tweak cookies to your liking. Beat the butter and sugar in a large bowl until fluffy and well combined using an electric hand mixer or stand mixer. Add the egg and vanilla. Continue to beat for another minute. Add flour and baking soda to the sugar mixture by sifting it through a mesh strainer (skip this if you don't have a strainer). Add oats. Beat mixture on low speed just until well combined. Don't over mix. The mixture will be thick. Mix in the toffee pieces and chocolate chunks/chips with a wooden spoon or by hand. I use my hands to mix them in.
FORM COOKIES: Form dough into 1 inch/2.5cm balls (for small cookies) and 2 inches/5cm balls (for medium size cookies) onto cookie sheet lined with parchment or a silpat/silicone baking mat . No need to make the balls perfectly round - lumps are fine. Flatten cookies a little if you want them crispier.Optional: to deepen flavors and prevent cookies from spreading too much, place pan with cookie dough balls in fridge for 30-60 minutes to let the dough chill. I don't bother as I don't mind flatter chewier cookies.
BAKE: Bake for 8-12 minutes depending on the size of cookie and the texture you want (softer or crispier). Sprinkle lightly with sea salt if desired when you take the cookies out of the oven. Cool cookies for a few minutes then transfer to a cooling rack to cool completely. Cookies will deflate a bit on standing. Store in an airtight container.
Nutrition values are estimates based on a batch of 60 cookies. Values will be higher with larger cookies. To reduce calories and fat, reduce butter by 2-3 tbsp, reduce white sugar by 1/4 cup/50g and/or reduce chocolate and toffee bits.
- To tweak cookies to your liking:
- If you like soft cakey cookies
- Use all brown sugar (not white + brown).
- Add 2 teaspoons of cornstarch. And an extra 1/4 cup/31g flour.
- Don't over bake.
- If you like crispy cookies
- Bake at a low temperature (300F/149C) for 24-28 minutes for a flatter, crispier cookie. Food Network suggested this one.
- Don't chill the dough before baking - the cookies will spread out and be thinner.
- Or simply bake the cookies as per the recipe for the upper limit of time given.
- If you like chewy cookies
- Use our recipe 'as is' for a great chewy cookie.
- You can also replace the all purpose flour with cake flour for a chewy, tender cookie with caramelized edges.
- If you like a deep toffee flavor
- Use dark brown sugar instead of light.
- Add toffee bits (like Skor or Heath bits) as per this recipe.
- Use all brown sugar (instead of a mix of white and brown). The more brown sugar, the darker the cookie and the deeper the toffee flavor.
- Chill the dough for at least an hour or, even better, for 24 hours to deepen the toffee flavors.
- If you like healthy-ish cookies
- Swap 1/3 of the all purpose flour with whole wheat flour.
- Add oats (as per our recipe).
- Use less chocolate chips and toffee bits than the recipe calls for.
- Reduce the butter by 2-4 tbsp (in this case, don't add any additional flour).
- For a vegan, gluten free, health conscious version, check out Oh She Glows cookies. Or replace the flour with gluten free flour.
- Make Ahead and Freeze
- Make cookie dough ahead up to 3-4 days and keep it in the fridge. If you have the room in the fridge, form the balls before putting in the fridge as it's easier working with softer dough.
- Store baked cookies: Keep them in an airtight container at room temperature for up to 3 days. Or freeze them for up to 3 months.
- Freeze unbaked cookies up to 3 months (some say up to a year). Roll small balls from the cookie dough, flash freeze them on a tray in the freezer for 30 minutes, then pile them into a sealed plastic bag or airtight container. When ready to use, bake in a preheated 375F oven for 10-14 minutes. Some say to bring the dough to room temperature first. I don't bother (I can never wait). You might need an extra minute for the cookies to bake.
Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 21mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Calcium: 8mg | Iron: 1mg