Andes Mint Cookies by Brandi Lynn (cookie swap)

Ingredients:
3/4 c. butter
1 1/2 c. brown sugar
2 T. water
12 oz. semisweet chocolate chips
2 lg. eggs
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
1 bag of andes mints

1.  Heat oven to 350.
2.  Over low heat combine butter, brown sugar, and water.
3. Heat until melted and add chocolate chips until partly melted.
4.  Remove from heat and stir until chocolate chips are completely melted.
5. Pour into lg. mixing bowl and let cool 10 minutes.
6.  Beat in eggs 1 at a time at high speed.
7.  Add flour, salt and baking soda~beat until well blended.
8.  Chill 1 hour.
9.  Roll 1 inch balls and place 2 inches apart on parchment paper.
10.  Bake 8-10 minutes.
11.  Place mint on top of each cookie as soon as they come out of the oven.  Allow the mint to melt and then swirl with spoon.