Chocolate Mint Crisps
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
2 tablespoons plus 1-1/2 teaspoons water
2 cups (12 ounces) semisweet chocolate chips
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3 packages (4.67 ounces each) mint Andes candies
In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted.
Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.
Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are 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. Makes 6-1/2 dozen.