For Christmas I received Big Fat Cookies, which I love. These cookies are perfect for meetings, to ensure that whatever I bring in can stand up to the jumbo-sized cookies we would otherwise order. Fast and easy, this recipe turned out to be a great weeknight baking project - the dough didn't need to be chilled and the chocolated swirled in perfectly. The recipe claims you'll get 2 dozen out of this, but I got about 15 and I felt like I did a (fairly) good job of measuring these out. The dough is pretty sticky though, so there's only so much you can do to get 3 even tablespoons-worth of dough per cookie.
Butterscotch Marble Blondie Drops
from Elinor Klivans' Big Fat Cookies
4 ounce semisweet chocolate, chopped
2 C unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 C unsalted butter, softened
2 C packed light brown sugar
2 tsp vanilla extract
3 large eggs
Melt chocolate in a double boiler until melted and smooth. Set aside.
Sift flour, baking powder, and salt into a medium bowl and set aside. Beat together the butter, brown sugar, and vanilla until smoothly blended, about 1 minute. Add the eggs and mix until blended.
On low speed, add the flour mixture and mix until incorporated.
Drop heaping tablespoons (about 3 level tablespoons each) of dough 3 inches apart onto parchment-lined baking sheets. Drizzle about 1/2 tsp of the melted chocolate over the top of each cookie. Use a small, sharp knife to gently swirl the chocolate through the cookie to marbleize.
Bake the cookies in a 350-degree oven until edges are brown, about 11 minutes. The tops will still be a little soft. Let cool on baking sheet for 10 minutes, then use a spatula to transfer to a wire rack to continue cooling.
*Note: The chocolate had hardened up quite a bit by the time I was ready to drizzle over the second cookie sheet, so I had to reheat. I would probably wait and melt the chocolate after making the dough, not beforehand.