Minty Chocolate Crisps (Cookies)

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.

• Ready In: 8 hrs 45 mins
• Serves: 72
• Yields: 72 cookies

Ingredients

• 1 1⁄2 cups brown sugar, packed
• 3⁄4 cup unsalted butter, cubed
• 2  tablespoons water
• 1 1⁄2 teaspoons water (additional to the above)
• 2  cups  semi-sweet chocolate chips
• 2  eggs
• 2 1⁄2 cups all-purpose flour
• 1 1⁄4 teaspoons baking soda
• 1⁄2 teaspoon salt
• 3 (4 2/3ounce) packages  andes mint  candies

Directions

1. 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.
2. 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.
3. Combine the flour, baking soda and salt in a separate bowl.
4. Add flour mixture to the chocolate mixture, beating on low speed until blended. Cover and refrigerate for 8 hours or overnight.
5. Next day (or after 8 hours) preheat oven to 350°F.
6. Roll dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheets.
7. Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
8. Immediately top each cookie with an Andes Mint. Let stand for 1-2 minutes and then spread mint over cookie.
9. Remove cookies to wire rack to completely cool.