Friday, March 27, 2009

Butterscotch marble blondie drops

Butterscotch marble blondie drops

Watching “Zodiac” this week I found someone as addicted to cookies as I am.

These blondie drops would make Inspector David Toschi very happy, I’m sure. But I’d rather bake them for Detective Malloy. :D

Butterscotch marble blondie drops

Butterscotch marble blondie drops
from Big Fat Cookies

112g (4 ounces) semisweet chocolate, chopped
2 cups (280g) unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, at room temperature
2 cups (350g) packed light brown sugar
2 teaspoons vanilla extract
3 large eggs

Position a rack in the middle of the oven. Preheat the oven to 180ºC/350ºF. Line two large baking sheets with parchment paper.

Put the chocolate in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the 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 the sides of the bowl as needed during the 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 tablespoons (about 3 level tablespoons each) of dough 7.5cm (3in) apart onto the prepared baking sheets. Drizzle about ½ 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 marbleize it.

Bake the cookies one sheet at a time until the tops feel soft but set and edges are lightly browned, about 11 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them 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.

Makes 24 cookies – I halved the recipe, used 1 ½ tablespoons dough per cookie and got 18

Butterscotch marble blondie drops


Anonymous said...

How pretty! I love butterscotch and chocolate. How can I resist?

Anonymous said...

Ooh, the marbling is lovely! They look so good!

Snooky doodle said...

oh these are such a nice treat. I love the marble effect :) yummy!!

Elyse said...

Wow! These sound excellent!! What fabulous flavors. So creative!

Missy said...

wow look so delicious!!

pam said...

These are so unusual. I don't bake often, but I really want to try these!

KJ said...

I love butterscotch. I think it is a very underrated flavour. So I am sure that I would really love these biscuits.

Nic said...

What delightful biccies, so crispy and full of deliciousness!

mona said...

they look so gougeous and delectable!

eatme_delicious said...

Yum these cookies look like they'd definitely satisfy my recent cookie craving!

Kana said...

I must say that you have been cooking up a storm these past few months - inspiring :) These will be welcomed anytime!

Toni said...

Not only is my mouth watering from those cookies, but I must say that in the time I've "known" you, Patricia, your photography has gone off the charts!!!

Patricia Scarpin said...

Kelly, thank you!
I can't either. :D

Anna, thank you!

Natalie, darling, thank you!

Elyse, and they are not difficult to make!

Missy, tks for stopping by!

Pam, I'm glad you like them, tks!

KJ, I agree with you, sweetie.

Nic, thank you!

Mona, tks for stopping by!

Ashley, I'm pretty sure you would love these!

Maya, I have been baking like crazy, you are right. :D

Toni, you are just too kind, my dear! Your words inspire me to get better and better. Thank you!

Janine said...

I made this cookies a couple of weeks ago. I was so attached on how beautiful the cookies looked. I am from the US and I love your lovely blog! Beautiful pictures and wonderful recipes. It did not come out right. The batter was too thin and it spreaded out until it was "paper thin" texture. I dont know what happened?? ;o(

Patricia Scarpin said...

Hi, Janine!
Thank you for your comment!
The batter is soft, indeed, but firm enough to be dropped onto the baking sheets. Maybe you made these on a very hot or humid day? Or your eggs were too large?
You could try refrigerating the dough for 15 minutes or so prior to molding the cookies.
Hope it helps!

Janine said...

Hey Patricia,
Thanks for the response. It is still cool up here where I am in the US. It must be the eggs but I used three large ones. Perhaps I beat the mixture too long? I'd try with two large eggs and fridge them to see how it comes out. Thanks for ur help! ;o)

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