- 11 mins
Ingredients
- 1 1/2 CUPS BROWN SUGAR
- 3/4 CUP BUTTER
- 2 TBLS +1 1/2 TSP WATER
- 2 CUP SEMISWEET CHOCOLATE CHIPS
- 2 EGGS
- 2 1/2 CUPS FLOUR
- 1 1/4 TSP BAKING SODA
- 1/2 TSP SALT
- ANDES THIN MINTS
Preparation
Step 1
IN A PAN COMBINE BROWN SUGAR, BUTTER, AND WATER. COOK AND STIR OVER LOW HEAT UNTIL BUTTER IS MELTED AND MIXTURE IS SMOOTH. REMOVE FROM HEAT, STIR IN CHOCOLATE CHIPS UNTIL MELTED.
TRANSFER TO A MIXING BOWL. LET STAND FOR 10 MINUTES. WITH MIXER ON HIGH SPEED ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH. ADD SODA AND SALT THEN ADD FLOUR MIX TILL BLENDED. COVER AND REFRIGERATE FOR 8 HOURS OR OVER NIGHT.
ROLL DOUGH INTO 1 INCH BALLS. PLACE 3 INCHES APART ON LIGHTLY GREASED BAKING SHEET. BAKE AT 350 FOR 11-13 MINUTES OR UNTIL EDGES ARE SET AND TOPS RE PUFFED AND CRACKED (COOKIES WILL BECOME CRISP AFTER COOLING). IMMEDIATELY TOP EACH COOKIE WITH A MINT. LET STAND FOR 1-2 MINUTES; SPREAD OVER COOKIE. REMOVE TO WIRE RACKS; LET STAND UNTIL CHOCOLATE IS SET AND COOKIES ARE COOLED.