Butterscotch Marble Blondie Drops

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• 4 ounces semisweet chocolate, chopped
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups light brown sugar, packed
• 2 teaspoons vanilla extract
• 3 large eggs

Recipe

• 1 position a rack in the middle of the oven.
• 2 preheat oven to 350f and line 2 baking sheets with parchment paper.
• 3 put the chocolate in a heatproof container on the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler).
• 4 stir the chocolate until it is melted and smooth. remove from the water and set aside.
• 5 sift the flour, baking powder and salt into a medium bowl and set aside.
• 6 in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smoothly blended -- about 1 minute.
• 7 stop the mixer and scrape down the sides of the bowl as needed during mixing.
• 8 add the eggs and mix until blended -- about 1 minute.
• 9 on low speed, add the flour mixture, mixing just until it is incorporated.
• 10 drop heaping tablespoonsful of dough 3" apart on prepared baking sheet.
• 11 drizzle about 1/4 teaspoon of the melted chocolate over the top of each cookie.
• 12 using a small sharp knife, gently swirl the chocolate once or twice through the cookie to marbelize it.
• 13 bake the cookies one sheet at a time until the tops feel soft and the edges are lightly browned.about 11 minutes.
• 14 cool the cookies on the baking sheet for 10 minutes., then using a wide metal spatula, transfer cookies to a wire rack to cool completely.
• 15 the cookies can be stored in a tightly covered container at room temperature for up to 4 days.