Over medium-low heat, melt butter in a saucepan. Allow to simmer until the butter begins to turn a warm amber color with a nutty aroma. Pour the butter (including the more browned pieces settled at the bottom) into a mixing bowl. Allow to cool to room temperature, around 15 minutes. Once butter has cooled, add brown sugar and white granulated sugar to the bowl, mix until well incorporated ensuring to scrap down the sides.
Add eggs one at a time, mixing in-between each addition. Add vanilla, mix until combined.
Add flour, baking soda, and salt. Mix until just combined. Fold in skor bits and chocolate chips, do not overmix batter. Place dough in refrigerator for 30 minutes to cool.
Preheat oven to 350°F or 177°C. Line baking sheets with parchment paper or a silicone mat; set aside.
Remove from fridge, scoop about a heaping tablespoon of the cookie dough at a time and roll into balls (use a cookie scoop if you have one on hand, mine were 3oz each)
Place about 2 inches apart on the prepared baking sheets and bake for 10 minutes until edges golden brown. The centers will still be soft for "soft and chewy cookies". For crispier cookies, bake for an additional 2-3 minutes.
Remove from oven and allow to rest for a few minutes on baking sheet, then transfer to a wire rack to cool completely.