Butterscotch Marble Blondie Drops

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.