Combine butter, sugar, and water in a microwavable bowl. Microwave on high for 2-3 minutes, stirring occasionally, until the butter is melted. Add the chocolate chips and stir until chocolate is melted. Mixture will still be grainy, but should not have lumps. Allow to cool for 10 minutes.
12 tablespoon butter, 1 ½ cups brown sugar, 2 tablespoon water, 2 cups (12 ounces) chocolate chips
Whisk flour, baking soda, and salt in a separate bowl. Set aside.
2 ½ cups all-purpose flour, 1 ¼ teaspoon baking soda, ½ teaspoon salt
Using a stand mixer or hand beaters, add eggs to the cooled chocolate mixture. Beat on medium-high speed until smooth and glossy, about 2 minutes. Reduce the speed to low and add half of the flour mixture, mixing until just combined. Add remaining flour and mix again until just combined.
2 large eggs
Scoop heaping tablespoons of dough onto a cookie sheet lined with parchment paper. Refrigerate scoops for 45 minutes. For the sake of refrigerator space, all scoops can be refrigerated on one sheet and then placed on separate sheets for baking.
Preheat oven to 350°F. Space cookies 2 inches apart on a cookie sheet lined with parchment paper. Bake for 7-8 minutes, rotating sheets halfway through baking. Cookies should be just dry to the touch when done.
Immediately place one Andes Mint on each cookie. Allow to sit for 3-5 minutes until melty. Spread mint over top of cookies and allow to cool on wire rack.
45 Andes Mints
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