Butterscotch Marble Blondie Drops

Position rack in middle of oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put chocolate in a heatproof container and place it over, but not touching, a saucepan of barely simmering water.

Stir chocolate until it is melted and smooth. Remove from water and set aside. Sift flour, baking powder and salt into a medium bowl; set aside. In a large bowl, using an electric mixer, on medium speed, beat butter, brown sugar, and vanilla until smoothly blended.

Stop mixer and scrape sides of bowl as needed during mixing. Add eggs and mix until blended. On low speed, add flour mixture, mixing just until incorporated. Drop tablespoons (about 3 each) of dough 3 inches apart onto the baking sheets. Drizzle about 1/2 tsp. melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl chocolate to marblize it.

Bake 1 sheet of cookies at a time for 11 minutes or until the tops feel soft but set and edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool.