Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
Cream the butter and both sugars with an electric mixer. Beat in the eggs. Scrape sides of bowl and beat in vanilla, salt, and baking soda. Add cocoa and beat until it’s well mixed, then add flour and stir by hand until batter is mixed. Stir in the chocolate chips and the chopped Skor bars.
At this point you can scoop the dough and bake it right away or scoop dough onto plates, cover, and chill until firm and cold.
Scoop dough up by generous quarter cupfuls and place balls of dough about 3 ½ inches apart on the cookie sheets. Bake cookies one sheet at a time on center rack or bake both sheets using center and lower racks. If baking two trays at a time, shuffle the cookies on the middle rack to the bottom and the cookies on the bottom to the middle rack halfway through cooking.
Bake for 22-25 minutes. Allow cookies to rest on cookie sheets for about 5 minutes, then transfer to a baking rack to cool. These cookies taste best after they’ve cooled down completely.