Marvelous Chocolate Mint Cookies

Marvelous Chocolate Mint Cookies
Makes about 3 dozen

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
6 ounces bittersweet chocolate , chopped
1 large egg
36 pieces Andes chocolate mints (about 1/2 pound), unwrapped

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. Combine flour, baking soda, and salt in medium bowl. Melt butter and brown sugar in medium saucepan over low heat. Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 minutes. Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 minutes. 3. With electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined. Reduce speed to low and mix in flour mixture until just combined, about 1 minute. Cover dough with plastic wrap and refrigerate until firm, about 1 hour.

4. Roll 2 teaspoons dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just set, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Remove from oven, top each hot cookie with 1 mint, and allow chocolate to soften, about 1 minute. Using knife, spread softened mint over top of cookie and transfer to rack to cool completely, about 30 minutes. (Cookies can be stored in airtight container at room temperature for up to 1 week.)