• In the bowl of a stand mixer, add the melted butter and brown sugar. Mix to combine, then add the vanilla extract and the room temperature eggs one at a time.
• In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk, then add the dry ingredients to the butter mixture and mix on low until combined. Do not overmix!
• Cover the dough with plastic wrap and transfer to the fridge for at least 30 minutes, or even overnight.

Baking the Cookies

• Preheat oven to 350 degrees F.
• Using an ice cream or cookie dough scoop, scoop 1.5" balls of cookie dough and place them about 2" apart on a lightly greased baking sheet (or a sheet plan lined with parchment paper). 
• Bake in the preheated oven for 8-11, minutes or until the center of the cookie is baked and not doughy and the edges of the cookies are firm. 
• When the cookies are finished baking, remove from the oven and immediately place an Andes Chocolate Mint on top of each chocolate cookie.  The hot cookie will melt the Andes mint within a minute or two.  Use a knife to spread the melted mint chocolate on the cookie.
• Transfer the cookies to a cooling rack until they have cooled completely.  Enjoy!