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(this is a Cook's Country recipe, the first time I made this, my mother in law said they used to make something like this, and this became a winner for my Christmas plate)
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter
3/4 c. light brown sugar (packed)
6 oz. bittersweet chocolate chopped ( I use Ghirradelli bittersweet bars)
1 large egg
36 pieces Andes chocolate mints ( about 1/2 lb. ) unwrapped
1. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 min. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 min. ( it didn't take that long for me).
2. with electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 min. This dough is sticky and refrigerating it will help to harden it ( I made the mistake of adding flour and it makes the cookies very dry) Cover dough with plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350.
3. Roll 2 tsp. dough (I usually do a little less to make this stretch farther for Christmas) into a ball and place about 2 inches apart. Bake until cookies are set, 10 to 12 min ( mine did not take that long, start with 8 min). Remove from oven and top each cookie with a mint and let set until it melts ( about 1 min) then spread and transfer to rack to finish setting up.
Enjoy! Can be stored in airtight container up to 1 week. I usually freeze them waiting for my Christmas plate.
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