3/4 c butter
1 1/2 c brown sugar
2 T. water
2 c semisweet chocolate pieces
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
1 lb Andes mints(chocolate wafers with green mint)
In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add choc chips and stir until partially melted. Remove from heat and continue to stir until completely melted. Pour into large mixer bowl and let stand about 10 minutes to cool.
With a mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients. Beat until just blended. Chill dough about 1 hour.
Preheat oven to 350. Roll 1 tsp dough into balls, place about 2 inches apart on cookie sheet. Bake 10 minutes---no longer since cookies will crisp as they cool. Remove from oven and immediately place 1 mint on each hot cookie. Allow mint to soften, then swirl mint over cookie. Remove from sheets and cool completely. Makes 80 cookies