3/4 cup butter or margarine
1 1/2 cup firmly packed brown sugar
2 TBSP water
12 oz. semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 tsp salt
Ande's Mints, broken in half
Heat butter, sugar and water in large heavy saucepan over low heat until butter is partially melted. Add chocolate chips and continue stirring til partially melted. Remove from heat and continue stirring until choclate is completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer on medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients beating just until blended. Refrigerate 1 hour. Pre-heat oven to 350 degrees. Line cooke sheets with foil. Roll tsp of dough into ball, place 2"on sheets. Bake 10-12 minutes. Removed from oven and place 1/2 int on each cookie. Let soften and then swirl to frost cookie. Transfer to racks to cool. This will make about 2 dozen cookies.
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