Andes Mint Cookies

I came across this recipe and had to try it immediately. They are excellent, tasting a lot like a girl scout thin mint cookie, but chewier. I'll definitely be making these again in the future.

Andes Mint Cookies

3/4 cup butter
1 1/2 cups packed brown sugar
2 Tbsp water
2 cups (12 oz) semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
Andes mints, 1 for each cookie

Cook butter, sugar, and water until melted. Remove from heat. Add chocolate chips and stir until melted. Pour into a bowl and let cool for 10 minutes. Beat in eggs one at at time at high speed. Reduce speed to low and add dry ingredients. Beat until just blended. Chill at least on hour for easier handling. Roll dough into 1 inch balls. Place 2 inches apart on parchment lined baking sheets. Bake at 350 degrees for 11-12 minutes. Remove from oven and immediately place a mint on each cookie. Allow melt then swirl over the top. Makes about 80 cookies.