Nana & Papa Cookies

• 3/4 cups Unsalted Butter
• 1-1/2 cup Lightly Packed Brown Sugar
• 1 Tablespoon Vanilla
• 12 ounces, weight Chocolate Chips
• 2-1/2 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1-1/4 teaspoon Baking Soda
• 2 whole Eggs
• 1-1/4 cup Mint Chips (optional)
• 1 package (4 2/3 Oz. Package) Andes Mint Candies, Cut In Half

1. Over low heat, combine butter, sugar and vanilla. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. The batter may be a little grainy at this point. Pour into a large mixing bowl. Let stand 10 minutes to cool slightly. Combine the flour, salt and baking soda in a small bowl and set aside.
2. Beat the eggs into the chocolate mixture one at a time on medium speed. Reduce mixer to low speed and add the flour mixture. Beat just until the flour disappears. Mix in the mint chips if you're using them. Chill the dough for 1 hour, until the dough firms up a bit.
3. Heat oven to 350u0b0F.
4. Roll dough into balls, place 2 inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Return to the oven for 60 seconds, allowing the mint to melt slightly. Remove from the oven and spread mint around a bit with a spoon. Let cool on a wire rack.

butter, brown sugar, vanilla, chocolate chips, allpurpose, salt, baking soda, eggs, mint chips

Taken from tastykitchen.com/recipes/desserts/nana-papa-cookies/ (may not work)