Mint chocolate snap cookies

An Esme Q modified cookie recipe! I love mint.  I love chocolate.  I love the combination of mint and chocolate.  I love the combination of chocolate and cinnamon.  I love the combination of sweet and heat.  So I took this wonderful mint-chocolate chip cookie recipe and I added a few personal flares to make it more to my taste.  It is fantastic!  Watch out for my next sweet heat treat, Mayan chocolate cake!

• 3/4 cup butter


• 1 1/2 cups packed brown sugar


• 2 tablespoons water


• 1 handful semisweet choco-chips


• 1 handful mint choco-chips


• 2 eggs


• 2 1/2 cups all-purpose flour


• 1 1/4 teaspoons baking soda


• 1/2 teaspoon salt


• 1/4 tsp cayenne pepper


• 1 tsp almond extract


• 1/2 tsp cinnamon


• mini chocolate chips

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add both mint and semi-sweet chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.


2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.


3. Preheat oven to 350 degrees F (175 degrees C).


4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.


5. . When cookies are brought out of the oven, put a couple mint choco-chips on top.  Let the chips sit for up to 5 minutes until melted, then spread the on top of the cookie. Eat and enjoy!