Chocolate Mint Cookies

Name: Chocolate Mint Cookies
Yield: 45 servings
Ingredients: 12 tbsp butter, unsalted; 1 1/2 cups brown sugar, packed; 2 tbsp water; 2 cups semisweet chocolate chips; 2 1/2 cups all-purpose flour; 1 1/4 tsp baking soda; 1/2 tsp salt; 2 eggs, large; 45-47 Andes Mints, unwrapped

gence22

Makes 45

Ingredients

12 tbsps butter, unsalted
1 ½ cups brown sugar, packed
2 tbsps water
2 cups semisweet chocolate chips
2 ½ cups all-purpose flour
1 ¼ tsps baking soda
½ tsp salt
2 eggs, large
45-47 Andes Mints, unwrapped

Instructions

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1
Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about . Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer fitted with paddle and let cool for .
2
Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about . Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for .
3
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; space balls 2 inches apart of prepared sheets. Bake until just set, , switching and rotating sheets halfway through baking. immediately place 1 mint on the center of each cookie; let stand until mint is softened, about , then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.

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