1 1/2 c. butter (3 sticks)
4 TBSP. water
3 c. brown sugar
4 eggs
4 c. semi-sweet chocolate chips
2 1/2 tsp. baking soda
1 tsp. salt
5 c. flour
1 bag Andes Mints chips (chopped small)
In a saucepan melt butter, brown sugar, and water on LOW heat.
ADD chocolate chips and only melt 1/2 way (doesn't take long). Take off stove and put in large bowl for 10 min.
Beat in eggs one at a time.
Add flour, salt, b.soda and mix.
Chill in fridge for 1 hour (its a weird consistency, but dough will stiffen up in fridge)
Bake @ 350* on foiled pan for 9-10 minutes
Top and swirl with Andes Mints pieces as soon as they come out of the oven. ENJOY!
***FYI***
This recipe makes a TON of cookies! (~ 6 dozen or so)....
you could easily 1/2 the recipe for a smaller batch.
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