These are probably one of my most requested recipes. People go nuts for these things, and I have to admit they are pretty delicious! There is something about a warm cookie right out of the oven, paired with a cold glass of milk that just makes everything feel right with the world. The addition of
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So let’s get started! Add the butter into a bowl, you are going to want it room temperature. If (like me) you forgot to take it out of the fridge, you can just give it 30 seconds in the microwave and then we’re right back on track.
The next step is to add in the sugar. Start with the white granulated sugar and add it to the butter. I love these copper and wood measuring cups I found at Winners not long ago. They are just so damn pretty.
The next ingredient is brown sugar, you’re going to want to make sure to pack it into the measuring cup. Because you don’t want to skimp on the brown sugar…trust me.
Now we need to start mixing all these goodies together. Usually, I just do it with my trusty wooden spoon. But then I remembered that I treated myself to this little retro Kitchen Aid hand mixer.
It really worked like a charm and I just love the retro blue colour. You will want to keep mixing until all the butter and sugar is combined.
Then add in an egg. Hopefully one day (in the not too distant future) I’ll be using an egg from my own backyard chickens. I desperately want them ut according to the current city by-laws it’s not happening. That said, I am still holding out hope as Toronto has started up a pilot program.
Once the egg has been added you are going to beat the mixture until it is light and “fluffy”. Then we move on to the dry ingredients.
My sister got me two giant mason jars which I am totally in love with! I keep them on the counter, one with all-purpose and one with bread flour. Gorgeous to look at and
You can totally sift the flour if you are so inclined. I am not. After adding the flour to the wet ingredients we still need to add the baking soda. If you are using salt then make sure to add that too. My butter was salted so I didn’t want to add any more into the recipe.
Mix it all up and then all we have left to add are the chocolate chips and Score bits. That’s me taking the beaters away so The Hubby doesn’t try and eat the raw cookie dough on them.
Pour in all that yumminess and grab a wooden spoon to mix everything together. If it gets too tough to stir you can always ditch the spoon and give it a quick knead with
When the dough is all mixed you can roll it into balls and then place them on a prepared cookie sheet. The number of cookies the recipe makes will depend on how big you make the balls. If you suddenly decide you hate Skor bits. You can easily change this from chocolate chip and Skor cookies to chocolate chip cookies by just leaving out the Skor bits. You don’t have to worry about changing anything else. Another option is to sub out chocolate chips for peanut butter chips. Or use them instead of the Skor bits and leave the chocolate chips in. The recipe is pretty easy to
I aim for about golf ball size and I get about 24 cookies. Once you have them ready, pop them in the oven for about 9-11 minutes.
Once the cookie sheet is out of the oven, I like to give the cookies 5-10 minutes to cool and then I move them to the cooling rack to cool the rest of the way.
I had help (and supervision) from Lion-o and Miss Kitty. They are never far away and one of their favourite places is being on top of the kitchen cupboards where they can keep an eye on their domain. If you’re curious about Sphynx cats, make sure you check out my post on 13 Things about Sphynx cats.
Chocolate Chip and Skor Cookies
- Cookie sheet
- Measuring cups and spoons
- Mixing bowl
- ½ Cup Butter
- ¼ Cup Granulated sugar
- ½ Cup Brown sugar (Packed)
- 1 Egg
- 1 ¼ Cup All-purpose flour
- ½ Tsp Salt (Skip if you are using salted butter)
- ½ Tsp Baking soda
- ¾ Cup Chocolate chips
- ½ Cup Skor bits
- Remove any pesky pots and pans from the oven.
- Pre-heat the oven to 375F.
- Beat together the butter, white sugar and brown sugar until creamy.
- Add the egg to the mixture and beat until light and fluffy.
- In a separate bowl, mix together the flour, salt (if using) and baking soda and add it to the creamed mixture.
- Once combined add in the chocolate chips and Skor bits and mix them in.
- Place balls of dough on buttered and floured cookie sheets. The size it up to you, I aim for about golf ball size.
- Bake for 9-11 minutes.
- Remove trays from the oven and leave cookies on the tray to cool for about 5-10 minutes and then move to a cooling rack.
So there you have it, my chocolate chip and score cookies! What is your favourite type of cookie?