“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!!”
24 cookies

Ingredients Nutrition


  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.

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