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Ingredients
- 3/4 c. butter not margarine
- 1 1/2 c. packed brown sugar
- 2 Tbsp. water
- 12 ounce semi-sweet chocolate chips
- 2 x Large eggs
- 2 1/2 c. flour
- 1/2 tsp salt
- 1 1/4 tsp baking soda Andes Mints candies broken in half
Directions
- Heat oven to 350 F. Over low heat, combine butter, sugar and water. Heat till melted and add in chocolate chips till partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 min to cold slightly. Beat in Large eggs one at a time on high speed. Reduce mixer to low speed and add in flour, salt and baking soda. Beat till well-blended. Refrigerateone hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 min. Place Andes Mint half on top. Allow to heat slightly and spread with a spoon.
- Barb Says: I love these! Mint and Chocolate are two of my favorites and Andes Mints are the top of the line! A friend of mine said these taste like Frango Mint cookies at Marshall Field's in Chicago.
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