Andes Mint Cookies

In small bowl, whisk flour, baking soda and salt. Set aside.

In a large saucepan over low heat, cook butter, brown sugar and coffee until creamy and melted, stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10–15 minutes.

Beat eggs, one at a time, into cooled chocolate mixturee. Stir flour mixture into chocolate mixture in about 4 parts. Cover and refrigerate dough for 2 hours to overnight.

Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop, space cookie about 2 inches apart. Bake for 8–10 minutes. Do not over bake.

Let sit for 1 minute before placing Andes mint on the top of cookie. Gently press 1 mint in the top of each cookie. Allow to sit for 1–2 minutes to fully melt. Swirl with small spatula or the back of the spoon.

Notes:
• If the dough is refrigerated overnight, it will be quite stiff but the cookies will still turn out marvelous.
• When placing Andes mints on top of the baked cookie, press mint in gently about an 1/8 inch.