Skor Cookies
Serves: 20 large cookies
  • 2 and 1/4 cups (290g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter - melted
  • 3/4 cup (165g) light brown sugar - loosely packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips - i like to use semi-sweet
  • 1 cup toffee pieces
  1. In your large bowl whisk your dry ingredients together and set aside.
  2. In a medium bowl whisk together the melted butter, brown sugar and white sugar until no clumps remain.
  3. Whisk in the egg and the egg yolk until combined, and then add the vanilla.
  4. Pour the wet ingredients into your dry ingredients and stir with a wooden spoon or spatula - the batter will be pretty thick.
  5. Fold in your chocolate chips and toffee pieces.
  6. Scoop your dough in about 2 tablespoon size balls.
  7. Cover your dough and chill in the fridge for 2 hours, or overnight - chilling is mandatory as it will help keep your cookies from spreading thin.
  8. Remove your dough from the fridge and preheat your oven to 325 degrees.
  9. Line your cookie sheet with your Silpat or parchment paper..
  10. Bake the cookies for 12-14 minutes - they will look under baked but they will continue to bake on the cookie sheet once they've been removed from the oven.
  11. Once you've removed your cookies from the oven you can press a few extra chocolate chips into your cookies to make them extra pretty.
  12. Let cool for 10 minutes before transferring to a wire cooling rack.
  13. Store in an air tight container for up to 7 days, or will freeze up to 3 months.
Recipe by Stacey's Recipes at