Chocolate Cookies With Andes Mint Frosting

Step 1: Combine butter, sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer and let cool for 10 minutes.

Step 2: Combine flour, baking soda, and salt in separate bowl.

Step 3: Fit mixer with the paddle attachment, then add the eggs to the mixer bowl Beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just ­combined, scraping down bowl as needed.

Step 4: Refrigerate until dough is firm, at least 1 hour or up to 2 days.

Step 5: Preheat oven to 350 degrees and adjust racks to the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Working with half of dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Bake until just set, about 7 to 9 minutes. Switch and rotate the cookie sheets halfway through baking.

Step 6: After removing cookies from the oven, immediately place 1 Andes Mint in the center of each cookie. Let stand until chocolate is softened, about 5 minutes. Using a small offset spatula, spread chocolate over tops of cookies. Transfer cookies to wire rack and let cool completely before serving, about 30 minutes.

Step 7: Repeat with remaining dough and Andes Mints. These cookies can be stored at room temperature for up to 3 days.