Andes Mint Chocolate Cookies

Once again, these have become kind of signature cookies for me, but I don't know if I ever made them for you guys... regardless, it's a recipe from my cousin Jaime and they are freakin' delicious! I'm running out of "staple" cookie recipes and soon we'll have to venture into less certain waters, but for now, these cookies are proven winners. Enjoy!

The ingredients:



3/4 cup butter
1 1/2 cups packed brown sugar
2 tbsp water (not pictured... but I'm guessing you'll have some around!)
1 bag (12 oz) chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 boxes Andes mints, cut in half

Blend flour, baking soda, and salt in a small bowl, set aside.



In a large saucepan, over low heat, stir butter, sugar, and water until the butter melts.



Add chocolate chips and stir until partially melted (about half the size). Remove from heat and stir until completely melted. Pour into a large mixing bowl and let stand for about 10 minutes to cool slightly.



Beat at high speed and add eggs one at a time. Reduce speed to low and add dry ingredients until just blended.



Refrigerate dough for 3-4 hours. Then roll into small balls (about 1" diameter) and place on a cookie sheet about 2" apart. (Here I generally squish them down with my palm a little bit, so that they don't crack later in the process when we add the Andes mints.)



Bake at 325 degrees until they puff up (about 10 minutes); remove from oven.



Pat down and then place a mint on top of each cookie, give them a few seconds to melt a little, then marble with a knife (or the back of a teaspoon or a spatula).



Let cool, then store in an airtight container so that they don't get dry! :-)