1 1/2 cups brown sugar [180 g]
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose flour [340 g]
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce)[126 g] packages chocolate covered thin mints
In a saucepan over medium heat, cook the sugar, butter and water,
stirring occasionally until melted. Remove from heat, stir in the
chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs,
one at a time. Combine the flour, baking soda and salt, stir into the
chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350F. Grease cookie sheets. Roll cookie dough into
walnut sized balls and place 2 inches apart onto the prepared cookie
sheets. Bake for 8 to 10 minutes in the preheated oven, be careful
not to overbake. When cookies come out of the oven, Press one mint
wafer into the top of each cookie and let sit for 1 minute. When the
mint is softened, swirl with the back of a spoon or toothpick to make
a pattern with the green filling of the mint wafer. For smaller
cookies, break mints in half.