Chocolate Mint Cookies

3/4 cup butter (no substitute)
1 1/2 cups packed brown sugar
2 Tbsp water
2 cups (12 oz) semi-sweet chocolate chips
2 eggs
2 1/2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
4 pkgs mint Andes candies

In a heavy saucepan, combine butter, brown sugar and water; cook over low heat until butter is melted. Remove from heat; stir in chips until melted. Transfer to a mixing bowl; cool 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture. Cover and refrigerate for 1 hour or until easy to handle. Preheat oven to 350. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 for 10 minutes OR until surface cracks. (They don't look done but they are!) Do not overbake. While they are cooking, unwrap the mints ... Remove to wire racks. Immediately put 1 mint candy on each cookie. Let it start to melt, then spread with the back of a spoon. Makes about 9 dozen.