Prep 8 hrs 30 mins
Cook 15 mins
A torn out page from what I believe was a freebie insert printed by TOH. Please be aware that the dough needs to chill overnight or at least a minimum of 8 hours! Just a nice twist on a chocolate cookie. Was very well received at our annual cookie exchange. These are a CRISP cookie so if you are looking for a soft fluffy cookie this is not the recipe for you. The use of the Andes Mint as a type of frosting just takes these cookies over the top. This recipe makes 6 dozen cookies. Storage should be in an airtight container and use waxed paper between the layers of cookies.
- In a heavy bottom saucepan, combine the brown sugar, butter and all the water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in the chocolate chips until melted.
- Transfer the chocolate to a large mixing bowl and let stand for 10 minutes. Using a mixer on high speed, add eggs one at a time, beating well after each addition.
- Combine the flour, baking soda and salt in a separate bowl.
- Add flour mixture to the chocolate mixture, beating on low speed until blended. Cover and refrigerate for 8 hours or overnight.
- Next day (or after 8 hours) preheat oven to 350°F.
- Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets.
- Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
- Immediately top each cookie with an Andes Mint. Let stand for 1-2 minutes and then spread mint over cookie.
- Remove cookies to wire rack to completely cool.
OMG are these soo Good!
Very easy to make the night before and bake the next day.
The only change I would make is I would make them into balls before putting in refrig.
My DH office could not get over how good these were.
My only problem is I can not leave these cookies in the house ~ I'll eat them all!