BUTTERSCOTCH MARBLE BLONDIE DROPS

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

Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Put chocolate in a heatproof container and place it over, but not touching, a saucepan of barely simmering water. Stir the chocolate until it is melted and smooth. Remove from water and set aside.

Sift the flour, baking powder, and salt into a medium bowl; set aside. In a large bowl, using an electric mixer, on medium speed, beat the butter, brown sugar and vanilla until smoothly blended. Stop the mixer and scrape the sides of the bowl as needed during mixing.

Add the eggs and mix until blended. On low speed, add the flour mixture, mixing just until incorporated.

Drop tablespoons (about 3 each) of dough 3 inches apart onto the baking sheets. Drizzle about 1/2 teaspoon of the melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl the chocolate to marbleize it.

Bake 1 sheet of cookies at a time for 11 minutes, or until the tops feel soft but set and the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool.

Makes 24 cookies
Source: Big Fat Cookies by Elinor Klivans