Yum!!! I found this recipe on eat me, delicious and they are delicious!!! The only thing I changed was the time I baked them, I think I found that 11-12 minutes was perfect for my oven leaving them still soft in the middle. Dipping these cookies in Mexican hot chocolate with fresh whipped cream makes an excellent dessert!
Makes 50-60 small-ish cookies, or 30-40 large-ish cookies.
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mint candies, broken in half (about 1 package)
Heat oven to 350°F.Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill 1-2 hours (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 minutes. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.*Mine wasn't almost liquid before chilling so don't worry if yours isn't.
Makes 50-60 small-ish cookies, or 30-40 large-ish cookies.
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mint candies, broken in half (about 1 package)
Heat oven to 350°F.Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill 1-2 hours (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 minutes. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.*Mine wasn't almost liquid before chilling so don't worry if yours isn't.
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