1 cup chocolate chips (semi-sweet)
2 cups flour
2/3 cup softened butter
1/4 cup light corn syrup
2 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup sugar + 1/3 cup sugar for coating
2 (6-7 1/4 ounce) boxes thin mints
About 4 hours before serving (or up to 1 week ahead), in a small saucepan over low heat, melt chocolate chips until melted smooth, stirring occasionally.
Then in a large bowl, with mixer on low speed, beat melted chocolate, flour, butter, corn syrup, baking soda, salt, eggs, and sugar until well blended.
Wrap dough in plastic wrap and refrigerate 2 hours (or 40 minutes in freezer).
Place 1/3 cup sugar in small bowl.
Remove dough from fridge when cooled, shape into 96 balls (we never get this many, so I donít know what the true size should be but we make them smaller then a golf ball).
Roll each ball to coat in sugar, and place 2-inches apart on ungreased cookie sheet.
Bake in preheated 350įF oven for 12-15 minutes or until set.
Immediately remove 1/2 the cookies from sheet and invert onto work surface.
While still hot, place one mint patty on each cookie and quickly top with remaining cookies (top side up).
Press lightly together so mint pattie spreads out towards edge (donít press too firmly though, it will melt some).
Place each sandwich on a wire rack to cool.
Store tightly in covered container for use within one week (doubtful they will last that long).