First place: Decadent
¾ cup (1 ½ sticks) unsalted butter
1 ½ cup firmly packed dark brown sugar
2 tablespoons water
12 ounces semisweet chocolate chips (2 cups)
2 large eggs
2 ½ cups flour
1 1/4 teaspoons baking soda
½ teaspoon salt
72 chocolate mint wafer candies, such as Andes (see note)
Heat butter, sugar and water in a large, heavy saucepan over low heat until butter is melted.
Remove from heat, add the chocolate chips, and stir until the chips are melted.
Pour the chocolate mixture into a large mixing bowl and let stand for 10 minutes to cool.
With an electric mixer at medium speed, beat in the eggs, one at a time. Reduce the speed to low
and add the flour, baking soda, and salt. Cover and refrigerate the dough for at least l hour.
Preheat the oven to 350 degrees. Line the cookie sheets with aluminum foil.
Roll teaspoonfuls of the dough into balls and place 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes. 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
to cover the cookie with the melted chocolate mint. Makes 6 dozen cookies.
Note: Andes mints have 28 mints in a 6-ounce package.
Per cookie: Calories 101 (35 from fat); fat 4 grams; 3 grams salt; cholesterol 13 milligrams;
sodium 54 milligrams. No fiber; carbohydrates 16 grams; protein 1 gram.
Source: Janet Sheppard, Plano
June Smith
