Minty Chocolate Crisps (Cookies)

• 1 12 cups brown sugar, packed
• 34 cup unsalted butter, cubed
• 2 tablespoons water
• 1 12 teaspoons water (additional to the above)
• 2 cups semi-sweet chocolate chips
• 2 eggs
• 2 12 cups all-purpose flour
• 1 14 teaspoons baking soda
• 12 teaspoon salt
• 3 (4 2/3 ounce) packagesandes mint candies

1. In a heavy bottom saucepan, combine the brown sugar, butter and all the water.
2. Cook and stir over low heat until butter is melted and mixture is smooth.
3. Remove from the heat; stir in the chocolate chips until melted.
4. Transfer the chocolate to a large mixing bowl and let stand for 10 minutes.
5. Using a mixer on high speed, add eggs one at a time, beating well after each addition.
6. Combine the flour, baking soda and salt in a separate bowl.
7. Add flour mixture to the chocolate mixture, beating on low speed until blended.
8. Cover and refrigerate for 8 hours or overnight.
9. Next day (or after 8 hours) preheat oven to 350F.
10. Roll dough into 1 inch balls.
11. Place 3 inches apart on lightly greased baking sheets.
12. Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling).
13. Immediately top each cookie with an Andes Mint.
14. Let stand for 1-2 minutes and then spread mint over cookie.
15. Remove cookies to wire rack to completely cool.

brown sugar, unsalted butter, water, water, semisweet chocolate chips, eggs, flour, baking soda, salt, mint candies

Taken from www.food.com/recipe/minty-chocolate-crisps-cookies-451622 (may not work)