These cookies are soft but not too soft. Sweet, but not too sweet. Perfect for making ice cream sandwiches! They expand quite a bit in the oven so don’t make them too thick. If you buy mint ice cream, you can forego the mint chocolate on top!
Servings: 36 cookies (depending on how big you make them)
- 2.5 cups all-purpose flour
- 1.25 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter
- 1.5 cups packed brown sugar
- 2 Tbsps water
- 2 cups semisweet chocolate chips
- 2 eggs
- 36 mint chocolates (one for each cookie – I prefer Andes mints)
- In a bowl, mix together the flour, baking soda and salt. Set aside.
- In a saucepan over low heat, melt butter, sugar and water until butter is melted.
- Add chocolate chips to the pan. Turn off the heat when the chocolate chips are partially melted and keep stirring until they’re completely melted. Pour the mixture in a large bowl and set it aside for 10mins to cool slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture.
- Reduce speed to low and slowly add the flour mixture half a cup at a time until blended. Chill dough in the fridge about 1 hour.
- Preheat oven to 175˚C (350˚ F).
- Roll dough into balls and flatten (~ 0.5cm thick, or more if you want bigger puffy cookies). Place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.
- When the cookies come out of the oven place a mint chocolate on top of each cookie while they’re still hot. When melted, spread the chocolate around on the cookie with a knife. Let the cookies completely cool before serving. Enjoy!