The garden is cold, the kitchen beckons. If you like chocolate and mint, I think you'll like these cookies. I've made them many times and they are especially nice this time of year. They are soft and chewy and the mint/chocolate combination is just right. I've found that Andes mints are the best candies to use for this recipe. They are the right size. I've tried larger mints and they didn't melt easily on the cookies. Enjoy!
3/4 c. butter
1 1/2 c. brown sugar
2 TBS. water
2 c. semi-sweet chocolate chips
2 1/2 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
18-20 chocolate mint candies (cut in half)
Sift together the flour, baking soda and salt and set aside.
Unwrap the candy pieces and cut them in half.
In a heavy saucepan over low heat, warm the butter, sugar and water until the butter is melted. Add the chocolate chips and mix until the chocolate is partially melted. Remove from heat and mix until the chocolate is completely melted and combined. Pour into a large mixer bowl and let cool slightly.
Beat in the eggs on high speed, one at a time. Lower the speed and add the sifted dry ingredients, beating until blended.
Chill the dough for at least one hour (it can be left in the bowl).
Form dough into balls (a cookie scoop works well for this) and place them 2 inches apart on an ungreased baking pan or cookie sheet. The cookies can be made large or small depending on your preference.
Bake 8-10 minutes. Transfer to a baking rack and place a half-piece mint candie on top of each cookie. As the chocolate candy begins to melt, use a spoon to spread or swirl the chocolate.