These cookies are a favorite of many of my friends and one in particular, a sure thing as a crowd pleaser. The key to the texture in these cookies and the mouthwatering moistness is the brown sugar. I found the recipe at food.com a few years so I can't take the credit but there are dozens of variations there now. Too easy to print the wrong recipe. So here it is along with a few tips to help you along.
1 1/2 Cups of Light Brown Sugar
3/4 Cup of Unsalted Butter
2 Tablespoons of Brewed Coffee
12 Ounces of Semisweet Chocolate Chips (one regular size bag)
2 1/2 Cups of All-Purpose Flour
1 1/4 Teaspoons of Baking Soda
1/2 Teaspoon of Salt
1 Box of Andes Mints
Set the oven to 250 degrees.
In a large pot combine the butter, brown sugar and breed coffee and start to warm on low to medium heat. As soon as it is completely melted, remove from the heat. Pour in the chocolate chips and stir until it is melted. Pour the mixture into your mixer bowl and let sit for about ten minutes. After ten minutes has passed, turn the mixer on low and add eggs one at a time. Add the remaining ingredients and mix until combined. Scoop them onto an ungreased baking sheet (I use a small ice cream scoop) and bake for ten minutes. While they are baking, cut each Andes Mint in half. As soon as the cookies come out of the oven gently press a mint piece onto the cookie as pictured below. Let them sit for about two minutes and then use a spoon to swirl the mint around. Let them cool completely and then hide them. They will be gone in a flash!