Andes Chocolate Mint Cookies

Makes 50-60 small-ish cookies, or 30-40 large-ish cookies

Ingredients
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mint candies, broken in half (about 1 package) (or mini York Peppermint Patties, cut in eighths, so 4 little pieces per cookie)

Directions

1. Heat oven to 350 F.
   
   
2. Over low heat, combine butter, sugar, and water.
   
   
3. Heat until melted and add chocolate chips until partly melted.
   
   
4. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
   
   
5. Beat in eggs one at a time on high speed.
   
   
6. Reduce mixer to low speed and add flour, salt, and baking soda.
   
   
7. Beat until well-blended. Chill 1-2 hours (dough is almost liquid before chilling but hardens and is easy to shape after chilling). (Mine wasn't almost liquid before chilling so don't worry if yours isn't.)
   
   
8. Using a 1 1/2 tbsp scoop, measure out 9 cookies per sheet, placing 2" apart. Squish them down just a tish with your fingers.
   
   
9. Bake for 10 minutes and 30 seconds.
   
   
10. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.