Monday, December 19, 2011

A favorite cookie recipe

Andes Mint Chocolate Cookies

1 12 oz. bag of semi-sweet chocolate chips
1 1/2 cups brown sugar
3/4 cups butter, softened
2 Tbsp water
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
60 Andes mints

In a small saucepan, cook chocolate chips, brown sugar, butter, and water over low heat, stirring often until melted. Pour into large bowl and let stand for 10 minutes. Add eggs, one at a time beating at medium speed with an electric mixer just until yellow disappears. In a medium sized bowl, stir flour, baking soda, and salt. Gradually add to chocolate mixture until blended. Dough will be wet. Cover and chill for 1 hour.

Shape dough into 1-1/2" balls. Place on a lightly greased cookie sheet. Bake at 350 degrees for 8-11 minutes. Then put one chocolate mint on top of each and let stand for one minute. Stir mint to mix with a knife. Let cookies cool completely.

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