Andes Mint Cookies

Chewy chocolate cookies. For a pretty holiday presentation...use the Cherry Andes Chocolates for a splash of red, along with the traditional Mint Green Chocolates.

Ingredients 
- 3/4 cup butter 
- 1 1/2 cups brown sugar 
- 2 tablespoons water 
- 12 ounces chocolate chips 
- 2 eggs 
- 2 3/4 cups flour 
- 1/2 teaspoon salt 
- 1 1/4 teaspoons baking soda 
- 24 Andes mints 

Directions 
In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally. 
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients (execpt andes mints) and combine to form a dough. 
Chill the dough at least 1 hour. 
Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls. 
Bake at 350°F for 8 to 9 minutes. 
Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint (although, I like a lot of chocolate so I use a whole mint on each cookie...maybe I make big cookies too). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife. 

Prep Time: 1.5 hours 
Cook Time: 10 minutes 
Serving Description: 1 cookie 
Servings: 48 (or about two days for Monty and Cory to finish)