Andes Mint Cookies

Recipe by: Cooks Country Dec12/Jan13, modified by the O’Connor clan

Servings: About 30 cookies

Amount	Ingredient	Prep Notes
12 tablespoons	butter
1.5 cup	brown sugar
2 tablespoons	water
2 cups	semi-sweet chocolate chips
2.5 cups	flour
1.25 teaspoons	baking soda
1/2 teaspoon	salt
2	eggs
	Andes mints	Cut in half

• Line sheets with parchment paper.
• Combine butter, sugar, and water in saucepan. Cook over low heat, stirring occasionally, until butter is melted.
• Add chocolate chips and stir until chips are melted
• Transfer to bowl of stand mixer. Let cool 10 minutes.
• Add eggs. Beat on medium-high until smooth.
• Add baking soda and salt.
• Add flour. Mix until just combined.
• Refrigerate dough 1 hour.
• preheat oven to 350.
• Scoop or roll dough into balls. Place 2 inches apart on cookie sheets.
• Bake until just set, 7-9 minutes. Cookies will look slightly wet when done.
• After removing cookies from oven, immediately place half an Andes mint on top of cookie. When softened, spread mint. Transfer to wire racks to cool completely

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• note: We usually double this.
• note: #50 scoop is a good size.
• note: For soft cookies, don’t overbake.
• note: #70 cookie scoop, makes about 80 cookies

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