Chocolate Chewies with Chocolate-Mint Glaze

Combine flour, baking soda, and salt in a medium bowl, set it aside.

In a large heavy sauce pan, combine the brown sugar, butter, and water over medium heat. Heat and stir until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips to melt.

Transfer the mixture in the sauce pan to a large bowl. Let stand for 10 minutes until slightly cooled. With a hand mixer on medium-high speed, add eggs one at a time, beating well after each addition. Add flour mixture to chocolate mixture and beat on low speed until just blended. Do not over beat.

Cover and refrigerate dough until somewhat firm to handle, about 2 hours, or in freezer for an hour.

Roll the dough into generous 1-inch balls, the size of golf balls. Place them 3 inches apart on parchment lined baking sheets. Bake at 350 degrees F for 11-13 minutes, until the edges are set and tops are crackled and puffy.

While the cookies are cooling on the baking sheets, melt chocolate bark in a double boiler with a teaspoon of vegetable shortening. Once melted, add peppermint extract and mix to combine. Put melted chocolate in a Ziplock bag and drizzle it over the cookies, or use a tablespoon to drizzle. Let cookies stand 1-2 minutes before moving to wire racks and cool completely before serving.

Make ahead tips:

All of the dry and other ingredients can be measured and stored days ahead until you are ready to make the dough.

The cookie dough can be made and formed into 1-inch balls. Cover well and refrigerate up to 3 days before baking.