Skor Cookies

These soft baked cookies are a cinch to make and they’re perfect for weekend baking. As a hobby baker, I love nothing more than simple recipes, especially when I’m looking to whip up something quick on a weekend morning. I’ve loaded these cookies with mini chocolate chips and toffee bits, and I could easily eat a half dozen of these gems. Enjoy!

Ingredients

1/2 cup unsalted butter -soft

1/3 cup brown sugar

1/3 cup white sugar

1 large egg -room temperature

1 tsp vanilla

1 cup flour

2 tsp baking powder

1/3 cup mini chocolate chips

1/3 cup Skor toffee bits

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Bakers note

I like to use mini semi-sweet chocolate chips when I bake these cookies, and I've also used semi-sweet chocolate chunks, which are equally delicious. You can certainly use the type of chip you prefer, or what you have on hand. There's a wide variety of chocolate for baking, especially if you shop at bulk stores.

Directions

- Cream the butter using an electric mixer on low speed.

- Add in the sugars and cream together on low speed. Increase to medium-low speed till whipped.

- Add in the egg and vanilla. Mix together on low speed.

- Put the flour and the baking powder into a sifter.

- Gradually sift and mix the dry ingredients into the wet ingredients on low speed.

- Increase the speed to medium to fully combine all the ingredients.

- Fold in the chocolate chips and toffee bits with a spatula.

- Line a large cookie sheet with parchment paper.

- Pre-heat the oven to 325 degrees F.

- Scoop the dough with a cookie dough scoop and place on the parchment paper and continue until half of the dough has been scooped.

- Bake for 12-13 minutes.

- Place the cookies on a wire rack to cool.

- Continue with the remaining cookie dough.