It is amazing how time flies. My eldest son started Kindergarten today, and it seems like he was just born yesterday. To celebrate his first day, I made his favorite cookies. Chocolate cookies topped with an Andes mint. Oh so delicious. And honestly, I never really need a reason to make these; I LOVE them as does my wife.
One of the great things about these cookies as well is they freeze really well. I will keep a quarter of them out when I make them, and freeze the rest in quarter batches, and pull them out when needed.
12 tablespoons unsalted butter, softened
1 ½ cups packed (10 ½ ounces) brown sugar
2 tablespoons water
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (12 ½ ounces) all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
45 Crème de Menthe Andes Mints
Combine butter, sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer fitted with paddle and let cool for 10 minutes.
Whisk flour, baking soda, and salt together in separate bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Refrigerate dough for 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake until just set, 7 to 9 minutes, switching and rotating sheets halfway through baking. Immediately place 1 mint in center of each cookie. Let stand until mint is softened, about 5 minutes, and then spread melted min over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely before serving.
Recipe from Americas Test Kitchen Best Cookies Ever magazine.