3/4 c. butter
1 1/2 c. firmly packed dark brown sugar
2 tbsp. water
2 c. semi-sweet chocolate pieces
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Green mint chocolate wafers, about 1 lb.
Chocolate sprinkles

In a large heavy saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate pieces and stir until partially melted. Remove from heat and stir until completely melted. Pour into large mixer bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating until just blended. Chill dough. Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough into balls; place about 2 inches apart on cookie sheets. Bake 12-13 minutes, no longer. Remove from oven and immediately place mint on each hot cookie. Allow to soften, then swirl mint over cookie. Decorate with sprinkles. Remove from cookie sheets and cool. Keep in airtight container or freeze.