Chocolate Mint Cookies
A sea of Christmas cookies!
Note: I usually omit the eggs in this recipe and substitute 4 tbsp cornstarch mixed with 4 tbsp water. They turn out almost exactly the same.
3/4 cup butter
1 1/2 cup packed brown sugar
2 tbsp water
2 cups (12 oz, 1 bag) semi-sweet chocolate pieces
2 eggs (or 4 tbsp cornstarch mixed with 4 tbsp water)
2 1/2 cup flour
1/2 tsp salt
1 1/4 tsp baking soda
chocolate spinkles, optional
3 packages (about 1 lb) of green Ande's mints
Cook butter, sugar and water over low heat until butter is melted. Add chocolate pieces and stir until partially melted. Remove from heat and stir until all is melted. Pour into a medium bowl and let cool, about 10 minutes. Beat eggs into chocolate mixture with electric mixer at high speed. Reduce speed and add flour, baking soda and salt, beating until just blended. Chill dough 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into teaspoon-sized balls and place 2 inches apart on baking sheet. Bake 12-13 minutes, no longer - cookies will crisp as they cool. Put a mint on each hot cookie. Let soften, then swirl over cookies. Decorate with sprinkles. Makes 5-6 dozen.
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