Directions

• In a heavy saucepan, combine the brown sugar, butter and water. Cook
• and stir over low heat until butter is melted and mixture is smooth.
• Remove from the heat; stir in chocolate chips until melted.
• Transfer to a bowl. Let stand for 10 minutes. With mixer on high
• speed, add eggs one at a time, beating well after each addition.
• Combine the flour, baking soda and salt; add to chocolate mixture,
• beating on low until blended. Cover and refrigerate for 8 hours or
• overnight.
• Roll dough into 1-in. balls. Place 3 in. apart on lightly greased
• baking sheets. Bake at 350° for 11-13 minutes or until edges are
• set and tops are puffed and cracked (cookies will become crisp after
• cooling).
• Immediately top each cookie with a mint. Let stand for 1-2 minutes;