1 1/2 c. brown sugar
3/4 c. butter
2 tbsp. water
2 eggs
1 (12 oz.) pkg. chocolate chips
2 1/2 c. flour
1 1/4 tsp. baking soda
1 1/2 tsp. salt
54 Andes Mints, foil wrapped

Cook brown sugar, butter and water over low heat until butter is melted. Remove from heat and stir in chocolate chips. Cool 10 minutes. Add eggs, beating well. Add flour, soda and salt until well mixed. Chill dough 1 hour. Roll into balls and bake on a foil lined cookie sheet. Bake at 350 degrees for 10 minutes. DO NOT OVER BAKE. Immediately unwrap mints and spread over cookie as it melts.