Prep 15 mins
Cook 11 mins
Even butterscotch blondies can become cookies..just drop the dough onto a cookie sheet. These have a soft center and super crisp edges. They also have melted chocolate swirled into each cookie before aking...yummy!!
- 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
- Position a rack in the middle of the oven.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- 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).
- Stir the chocolate until it is melted and smooth. Remove from the water and set aside.
- Sift the flour, baking powder and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smoothly blended -- about 1 minute.
- Stop the mixer and scrape down the sides of the bowl as needed during mixing.
- Add the eggs and mix until blended -- about 1 minute.
- On low speed, add the flour mixture, mixing just until it is incorporated.
- Drop heaping tablespoonsful of dough 3" apart on prepared baking sheet.
- Drizzle about 1/4 teaspoon of the melted chocolate over the top of each cookie.
- Using a small sharp knife, gently swirl the chocolate once or twice through the cookie to marbelize it.
- Bake the cookies one sheet at a time until the tops feel soft and the edges are lightly browned.about 11 minutes.
- 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.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.