For the past few weekends, I’ve been giving private baking lessons to one of my former colleagues and her daughter. The first class, we tackled a chocolate peanut butter tart (more on that later) and for the second lesson, we decided to make cookies. I let my students flip through one of my all-time favorite cookie books, Big Fat Cookies by Elinor Klivans, to find a recipe. I’ve yet to be disappointed by a single recipe in the book (I’ve tried more than a few) and I’m convinced the Chocolate Chip-Stuffed Cookies could give “the best chocolate chip cookies, ever” a run for their money. But we decided on a recipe I had yet to try and, boy, was I happy it was picked! These brown sugar butterscotch cookies have an intense flavor that’s so much better than the cloying sweetness that comes from using store-bought butterscotch chips. Enjoy! — Erica P. Click for the recipe!
Butterscotch Marble Blondie Drops
makes 24 cookies
– 4 ounces semisweet chocolate, chopped
– 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
1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper
2. 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 a double boiler). Stir the chocoalte until it is melted and smooth. Remove from the water and set aside.
3. 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 need 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.
4. Drop heaping tablespoons (about 3 level tablespoons each) of dough 3 inches apart onto the prepared 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 once or twice through the cookie to marbleize it.
5. Bake the cookies one sheet at a time until the tops feel soft but set and the 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.
6. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Recipe from Big Fat Cookies by Elinor Klivans, Chronicle Books, $17.95