I have a confession to make…I bake cookies just so I can eat cookie dough…that’s why I can’t tell you how many cookies this recipe will actually make. I can tell you though, the key to great cookies is not to overwork the dough once you have added the flour mixture.
- ½ cup salted butter, very soft
- 2 tbsp white sugar
- 1 cup dark brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 ¾ cup all purpose flour
- ¾ tsp baking soda
- ¼ tsp kosher salt
- 8 oz dark chocolate (chips or chunks)
- ½ cup Skor Bits
- Preheat oven to 350°
- In a large mixing bowl, cream together butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until completely incorporated.
- In a separate bowl, add flour, soda and salt and stir to combine.
- Slowly add the flour mixing on medium low until just combined. (This is where you do not want to over mix or your cookies will be tough)
- With a spatula, fold in the Skor bits and dark chocolate.
- One tablespoon at a time, roll in to balls, place on parchment covered baking sheet and press down slightly with the bottom of a glass.
- Before baking, sprinkle the top of the cookie with a flaky salt.
- Bake one sheet at a time on a rack in the centre of the oven for 9 to 11 minutes or until golden brown.
Double or triple this recipe so you’ll be able to make fresh baked cookies on the fly. The dough will keep in a Ziploc bag for a week in the fridge or 3 months in the freezer.
For something a little more decadent, make ice cream sandwiches by putting softened vanilla ice cream in between the cookies and then rolling the edges in Skor bits. Place in the freezer for an hour or two to harden the ice cream before serving.
I DARE YOU TO EAT ONLY ONE – ENJOY!!