20 Feb 2012
Verdict: These cookies win friends and influence people: chewy, yet crispy around-the-edges texture, with the unique combination of chocolate, nuts and toffee bits. This is my favourite cookie recipe of all time.
I happened on this recipe years ago, while I was perusing a beauty blog. The site featured an exchange of family recipes. I’ve since lost the link (no amount of Googling has turned it up), but I can tell you that I’ve made this recipe so many times that it has, in my opinion, reached the point of perfection. (You know it’s good when people confess it’s better than the home baked cookies of their childhood.)
I’ve tried making these cookies a number of different ways, such as increasing the chocolate and Skor pieces, and experimenting with different kinds of nuts. The recipe presented here is the one that I’ve found to create the best results. The dough freezes very well so you can always have them on hand. I’d be okay if this were the only cookie recipe I had for the rest of my life. Just saying.
Since the ingredients are perfectly balanced, I recently compared two baking methods: (1) the rounded tablespoon and (2) the cookie log method.
Rounded Tablespoon Cookie Method
To make cookies by rounded tablespoon, take your tablespoon, fill it with cookie dough, and invert onto the baking sheet. I find desserts more enjoyable when they’re on a smaller scale so I loved the small and chewy cookies that are created by using this method.
Cookie Log Method
To make the cookie log, place a big dollop (about 2 cups) of dough onto a sheet of wax paper. Use the wax paper to shape and form the dough into a log. I like about 4 -5 cm diameter logs. Chill for 10 – 30 minutes. When you’re ready to bake, simply cut the log into 1.5 – 2 cm thick pieces and bake.
The cookie log pieces tended to expand more, creating slightly more crispy cookies, whereas the rounded tablespoon created well formed circular cookies with a slightly more chewy centre. However, the log method takes significantly less time and requires less effort. It’s also the best method for the leftover cookie dough, given it’s the method best suited for freezing.
Chocolate Pecan Skor Cookies
Note 1: Regular salted butter can produce great results but unsalted butter really takes this recipe to the next level.
Makes 5 dozen (1 tablespoon sized) cookies | Prep: 20 minutes | Bake: 9 – 11 minutes
- 2 1/4 cup unsifted flour
- 1 tsp baking soda
- 1 cup (2 sticks) unsalted butter softened
- 1/2 tsp salt *no salt if using salted butter
- 1 cup sugar
- 1 cup light brown sugar packed
- 2 eggs
- 2 tsp vanilla
- 1 ½ cup Semi-Sweet Chocolate Chips (I like coarsely chopped chocolate chunks or mini semisweet chocolate chips to get a bit of chocolate in every bite)
- ½ cup toffee bits such as the Skor brand
- 1/2 cup pecan and 1/2 slivered almonds , chopped and lightly toasted
- OR 1 cup chopped pecans
1. Preheat oven to 375F.
2. Toast chopped almonds and pecans in a small sauce pan over medium heat for 3 – 5 minutes (no oil needed). They’re toasted when you can smell their nutty aroma and the almonds will brown slightly. Remove from heat and set aside.
3. Stir flour with baking soda and salt; set aside.
4. Combine brown and white sugar in medium bowl. In large mixing bowl, cream the sugar mixture with the butter, adding 1/2 cup of sugar at a time and beating into the butter until smooth. This gives time for the sugar to incorporate with the butter and form a smooth, non gritty dough. Add eggs, one at a time, making sure to incorporate the egg into the butter-sugar mixture before adding the next egg. Add vanilla and incorporate.
4. Incorporate dry ingredients (flour, baking soda and salt) into wet ingredients. I like to add the flour mixture in three additions.
5) Stir in nuts, chocolate chips and Skor bits.
Optional step: Chill in the fridge for 10 – 30 minutes because chilled dough creates cookies that retain a better shape. Room temperature cookie dough are more likely to produce flattened out cookies.
6) Drop by tablespoon onto ungreased cookie sheets lined with wax or parchment paper. Bake at 375 for 9-11 minutes or until golden brown. 9 minutes usually makes for the best cookies. The cookies will look undercooked at 9 minutes: soft and not browned but do not let this fool you. They’ll settle and crisp up during the cooling process.
7) After removing them from the oven, let the cookies rest for 2 minutes (they’ll be super soft and delicate) before transferring them to a cooling rack.
Alternative cookie forming method – The Cookie Log:
Once dough has been created, it’ll be soft and slightly difficult to handle. To make the cookie log, place a big dollop (about 2 cups) of dough onto a sheet of wax paper. Use the wax paper to shape and form the dough into a log. I like about 4 -5 cm diameter logs. Chill for 10 – 30 minutes. When you’re ready to bake, simply cut the log into 1.5 – 2 cm pieces and bake. Bake for 9 – 11 at 375 F. The 9 minute rule stays true with these shapes too. They come out really nice! Nicely brown in a few areas, mainly golden with a soft and chewy texture.
This dough freezes very well. I roll a few logs, wrap each in plastic wrap and place them in a freezer bag. I try to defrost them in the fridge in the morning before baking in the evening but I think it’s okay to bake them straight from freezer, just adjust the cooking times accordingly. The dough will lasts in the freezer for up to 3 months.