3/4 c. butter
2 tbsp. water
1 1/2 c. packed brown sugar
2 eggs
2 c. (12 oz.) semi-sweet chocolate chips
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 pkgs. (36 pieces each pkg.) Andes Mints

Melt butter, sugar and water. Stir in chocolate chips, partially melt and remove from heat and stir. Set in bowl 10 minutes. Add eggs and flour mixture. Mix at high speed. Chill 1 hour. Line cookie sheets with foil. Roll into balls. Bake at 350 degrees for 12 minutes. Place Andes mint on warm cookie, melt and swirl on top.