Chocolate Mint Candy Cookies

3/4 c butter
1 1/2 c packed brown sugar
2 tbsp water
2 c semi sweet chocolate morsels
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
approx 30 Andes Mints, unwrapped, broken in half

In saucepan over medium heat, cook the sugar, butter, and water, stirring occasionally until melted. Remove from heat and stir in chocolate chips until melted and set aside for 10 minutes to cool.
Pour chocolate mixture into large bowl and beat in eggs one at a time. Combine four, baking soda and salt and stir into chocolate mixture.  Cover and refrigerate dough for 1 hour.
Preheat oven to 350. Lightly grease cookie sheets.  Roll dough into walnut size balls  and place two inches apart on the prepared pans. Bake 8-10 minutes, be careful not to overbake.  The cookies will be done before they appear done.  When cookies come out of oven, place half of a mint on the top of each cookie.  Allow to melt for 1-2 minutes and then use a fork to swirl the chocolate.  Cookies will deflate slightly as you put the mints on top. 

Yields approximately 60 cookies, depending on your idea of the size of a walnut ;)