3/4 cup butter or margarine
2 large eggs
1 1/2 cups packed dark brown sugar
2 1/2 cups all purpose flour
1 1/4 teaspoon baking soda
2 tablespoons water
1/2 teaspoon salt
1 12 ounce package semisweet chocolate chips
Green chocolate wafer mints about 1 pound, (Andes mints)

Heat butter, sugar and water in large heavy saucepan over low heat until butter is melted. Add chocolate chips and cook, stirring until partially melted. Remove from; heat and continue stirring until chocolate is completely melted. Pour into large mixer bowl and let stand about 10 minutes to cool slightly. With mixer at medium speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating until just blended. Refrigerate about 1 hour.
Preheat oven to 350°. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough into balls; place about 2 inches apart on cookie sheets.
Bake 12 to 13 minutes. Remove from oven and immediately place mint on each hot cookie. Let soften, then swirl mint over cookies to frost. Can be decorated with shaved chocolate wafer, chocolate shot or green sugar sprinkle. Transfer to wire racks to cool completely. Makes 80.
(NOTE: The packages of Andes mints may not contain enough mints for one each without buying too many, so just break them up-about 3/4 of one wafer is enough).