Butterscotch Marble Blondie Drops

“The best of both worlds.”

I often find myself wanting this.  I want the best of both sides of a decision.  I want to benefit without having to lose.  I want myself to be happy, as well as everyone else around me.  I want to go to Anthropologie and buy a dress without forfeiting $150.00.  I want to eat chocolate cake all day without gaining a single pound.

Is this really too much to ask for?

Yes, yes I’m afraid it is.  Sorry to let you down, but life doesn’t work like this.  Why doesn’t it work like this?  I’m not sure.  It’s sound like a fantastic idea to me.

I suppose if we always had the best of both worlds, then we wouldn’t have to make the hard decisions that “add character” to who we are.  There would be a lack of appreciation for the process that’s involved in coming to the end of a decision.  In choosing between two good things.

Although we all must choose more often than not, there are those sweet moments when we get to enjoy “the best of both worlds.”

Take these cookies, for example.  These are cookies, that are sort of like a blondie, which is basically a brownie without chocolate.  But!  These babies have chocolate swirled right in.  Thats like the best of 3 worlds!  It’s almost too much to handle… almost.

These blondie-cookies bake out very thin with slightly crisp edges, and a soft, chewy center.  They are sweet, but the dark chocolate swirls add a nice balance.  Enjoy with a glass of milk or a cup of coffee.  Or if you’re really feeling feisty, you could sandwich some ice cream between two of them.  That would be sure to take you to an entirely different world.

Butterscotch Marble Blondie Drops

Recipe from BigFatCookies

  • 2 ounces semisweet chocolate, chopped (I used chips)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 2 teaspoon vanilla extract
  • 3 large eggs
  1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or a silpat.
  2. Heat chocolate over a double boiler and stir until melted.  Once melted set aside.
  3. In a small bowl, combine flour baking powder, and salt.
  4. In a large bowl, beat together butter and brown sugar until smoothly blended, about 1 minute.
  5. Add eggs and mix until combined.  Make sure to scrap down the sides of the bowl!
  6. Add flour mixture and mix until just combined.
  7. Drop a heaping tablespoon of batter onto the baking sheet about 2-3 inches apart, as they will spread quite a bit.*
  8. Drizzle about 1/2 teaspoon of chocolate on top of the batter drops.  Then take a toothpick or the tip of a knife and swirl chocolate into the batter.
  9. Bake cookies until lightly browned on top, about 9-11 minutes.
  10. Transfer to a cooling rack using an offset spatula and let cool completely.
These cookies can be stored in an air tight container at room temperature for about 4 days.
* The original recipe said to drop 3 Tablespoons of batter for each cookie.  I did this and the cookies were too big for my liking.  I scaled them back down to 1 Tablespoon, which I enjoyed better.  You can make them as big or as small as you want.  Just remember to adjust the baking time slightly!

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