Preheat your oven to 375° and line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl using a hand-held mixer, or a stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs and vanilla, mixing on low until well combined, then increasing to medium-high for about 30 seconds, until fluffy and aerated. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, then beat on low speed until combined.
On low speed, beat in the chocolate chips and SKOR pieces. Mix the dough by hand with a spoon a few times to make sure it is fully incorporated and there aren't any dry bits at the bottom of the bowl.
Using a cookie scoop if you have one , scoop the dough onto your prepared baking sheets, 2-inches apart. If you don't have a cookie scoop, I recommend weighing your cookies - 50-52 grams each, or about 1½Tbsp per cookie
Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.