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Skor bar cookies: bound to satisfy tastebuds By Toby goldfarb '23

Sometimes a homemade chocolate chip cookie doesn't quite fill the void of a sweet fix. There's a need for something more elaborate to quench the hunger, another element of surprise whether it's salty or crunchy. Adding Skor bars to homemade chocolate chip cookies never fails to spice things up ever so slightly and lose sight of a New Year's resolution to limit junk food.

Here's what you'll need: two sticks unsalted butter, two cups all-purpose flour, one teaspoon baking soda, three fourths teaspoon kosher salt, one cup dark brown sugar, one third cup granulated sugar, two large eggs, two teaspoons vanilla extract, two chocolate toffee bars (preferably Skor), chocolate chips and flaky sea salt.
Cook both sticks of unsalted butter in a medium saucepan over medium heat, stirring often, until it foams (you might hear a sizzling noise), then browns -- this takes about five minutes. Try not to burn the butter. Scrape into a large bowl and let cool slightly for about 10 minutes.
While the butter cools, whisk two cups of flour, a teaspoon of baking soda and three fourths teaspoons of kosher salt in a small bowl.
Add a cup of brown sugar and one third cup of granulated sugar to browned butter. Using an electric mixer, beat until fully mixed. It's okay if the saucepan looks charred after you pour the butter -- it will come out with a little elbow grease.
Add two eggs and two teaspoons of vanilla and beat with the electric mixer until mixture lightens and begins to thicken. Your mixture should look like this.
Add the dry ingredients in small installments, mixing with an electric mixer in between additions. If you burnt your butter, your mix should look like this -- if your mix is a little dry and crumbly, it still tastes the same.
Chop up the toffee bar pieces into smaller than bite sized chunks. I used about three Skor bars, but you can use any amount from two to four. Then, I put in one and a half cups of chocolate chips, but this is a loose measurement -- feel free to put in more or less. Fold in both the chocolate chips and the toffee bars with a spatula. Let the dough sit without a cover for at least 30 minutes at room temperature. If you want to save some of the dough for later, put it in a tupperware in the fridge.
Preheat the oven to 375°. Portion out ping pong ball-sized mounds of dough and place on a parchment-lined baking sheet, leaving room in between. Do not flatten the mounds. Sprinkle a pinch of sea salt on each cookie for extra flavor. Bake cookies until the edges are golden brown but with a gooey center -- about nine minutes. Let them cool on baking sheets until fully hardened, then transfer the cookies to a wire rack and let them cool completely.

These cookies are the perfect cheat to any New Years resolution to be healthy, proving a wonderful addition to any household, whether enjoying with family or socially distant. Skor bar cookies are easy to make and guaranteed to be even more delicious than any dessert you've ever tasted. Plus, you can make the dough a couple days in advance, and then bake perfectly fresh cookies three days later. Enjoy your delicious and new chocolate chip cookies that will be sure to satisfy. All photos by Toby Goldfarb ’23

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Toby Goldfarb
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Toby Goldfarb ’23