Description
A decadent fudgy cookie with melted Andes Mint icing. It’s the perfect balance of chocolate and mint.
Ingredients
- 12 tablespoons unsalted butter
- 1 1/2 cups (10.5 ounces) packed brown sugar
- 2 tablespoons water
- 2 cups (12 oz) semisweet chocolate chips
- 2 1/2 cups (12.5 oz) all purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 45–47 Andes Mints, unwrapped
Instructions
- Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer fitted with paddle and let cool for 10 minutes.
- 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 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.
- 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, 7-9 minutes, switching and rotating sheets halfway through baking. immediately place 1 minute in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.