Ingredients
3/4 cups Butter
1- 1/2 cup Brown Sugar, Packed
2 Tablespoons Water
2 cups Semi-Sweet Chocolate Chips
2 whole Eggs
2- 1/2 cups All-purpose Flour
1- 1/4 teaspoon Baking Soda
1/2 teaspoons Salt
36 pieces Andes Mint Candies
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Individual cups for perfectly shaped poached eggs
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preheat the oven to 350 degrees f. in a large saucepan over low heat, cook the butter, packed brown sugar and water until melted. add the chocolate chips and stir until partially melted. then remove from heat to completely melt them. pour the chocolate mixture into your mixer bowl or a large bowl. at high speed, beat the eggs one at a time into the chocolate mixture until blended. reduce speed to low and add the dry ingredients (flour, baking soda, salt) until blended and the dough forms. chill the dough, uncovered, in the fridge for up to 1 hour. after 45-60 minutes, take out the dough. if youre making this a day ahead, youll need to let the dough sit at room temperature until its workable to roll into balls. take a little bit (about 1/2 tablespoon or so) of dough and roll into a ball. place on an ungreased baking sheet and make sure the cookie balls are about 2 inches apart from each other. bake cookies for 8-10 minutes or until the tops of the cookies are slightly cracked. while the cookies bake, unwrap the mint candies and put them in a bowl. depending on how big or small you make your cookies, you may end up with more than 36 cookies, so make sure you buy enough mints! as soon as the cookies come out of the oven, place one mint on top of each cookie and leave it for up to 5 minutes so it can melt completely. when you start to see the mints melting, use the back of a spoon to fully spread the chocolate mint all over the top of the cookie. transfer the cookies to a cooling rack and let them cool completely before eating. makes about 36-40 cookies.