Andes Chocolate Mint Chip Cookies

In a small pan, over medium heat, Start by browning my butter. Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Then in a large bowl, Add in the brown butter, brown sugar, salt, and vanilla extract. Whisk this for about 3 minutes. Then Add in the egg and whisked this together for another minute.

Then Add in the flour and baking soda and combined well with the wet ingredients. Once the cookie dough came together, Add in the Andes Chocolate Mint Chips and folded this into the cookie dough until it was well incorporated. On a parchment lined baking sheet, Portion out 8, 6 ounce cookies.

Press my portioned cookie dough into more Andes Chocolate Mint Chips.

Let these chill in the freezer for 30 minutes.

Then Bake this at 425°F / 218°C for 10-13 minutes, until they were golden brown.