3/4
C. butter
1
1/2 C. light brown sugar
2 Tbsp.. water
2 C. semi-sweet chocolate chips
2 eggs
2 1/2 C. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 packages Andes Mints
In a large, heavy saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into a large bowl and let cool for 10 minutes. With beaters, mix in one egg at a time. Then add dry ingredients.
Chill dough for at least one hour (or until it is no longer sticky to handle). Preheat oven to 350. Line cookie sheet with tin foil. Roll teaspoon sized balls of dough, about one inch in diameter. Bake 10-12 minutes. (cookies will crisp as they cool). Remove from oven and immediately place an Andes mint on top of each cookie. Allow mint to soften and swirl with the back of a spoon. Cool thoroughly.
2 Tbsp.. water
2 C. semi-sweet chocolate chips
2 eggs
2 1/2 C. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 packages Andes Mints
In a large, heavy saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into a large bowl and let cool for 10 minutes. With beaters, mix in one egg at a time. Then add dry ingredients.
Chill dough for at least one hour (or until it is no longer sticky to handle). Preheat oven to 350. Line cookie sheet with tin foil. Roll teaspoon sized balls of dough, about one inch in diameter. Bake 10-12 minutes. (cookies will crisp as they cool). Remove from oven and immediately place an Andes mint on top of each cookie. Allow mint to soften and swirl with the back of a spoon. Cool thoroughly.
Recipe from Rachel
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