Chocolate Chewies with Chocolate-Mint Glaze

You will absolutely love these Chocolate Chewies with chocolate-mint glaze. The cookies reminded me of Gottlieb's Bakery version, Savannah's well-known and beloved bakery which sadly closed back in 1995. Refreshing mint-chocolate frosting added a wonderful twist to these chewies.

Melt brown sugar, butter, and water in a large sauce pan.

Off the heat, add chocolate chips and stir to melt.

After cooling chocolate mixture for about 10 minutes, add eggs and flour mixture. Cover and chill dough in the refrigerator or freezer until firm.

Shape the dough into golf ball size and place on parchment paper.

Look at those beautiful crackles! The cookies are soft at this point but hardens at they cool.

Chop chocolate bark or milk chocolate chips can be used. Melt the chocolate with a teaspoon of vegetable shortening in double boiler, add Peppermint flavoring.

Put melted minted chocolate in Zip-lock baggie, cut a small opening and use it for a quick drizzle.

Chocolate Chewies with Chocolate-Mint Glaze.......oh, yeah. They were yummy.

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Chocolate Chewies with Chocolate-Mint Glaze

Makes about 6 1/2 dozens

3 cups packed brown sugar (21 oz)

1 1/2 cup butter, cubed (12 oz)

5 Tablespoons water

4 Cups semi-sweet chocolate chips (24 oz)

4 Eggs

5 cups all-purpose flour (25 oz)

2 1/2 teaspoon baking soda

1 teaspoon salt

10 oz or more chocolate bark or milk chocolate chips, or more

1 teaspoon vegetable shortening

1 Tablespoon Peppermint extract

Combine flour, baking soda, and salt in a medium bowl, set it aside.

In a large heavy sauce pan, combine the brown sugar, butter, and water in medium heat. Heat and stir until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted.

Transfer to a large bowl. Let stand for 10 minutes until slightly cooled. With a hand mixer on medium-high speed, add eggs one at a time, beating well after each addition. Add flour mixture to chocolate mixture and beating on low until just blended. Do not over beat.

Cover and refrigerate until somewhat firm, about 2 hours, or in freezer for an hour.

Roll the dough into generous 1-inch balls, size of golf balls. Place 3 inch apart on parchment lined baking sheets. Bake at 350 degrees F. for 11-13 minutes, until the edges are set and tops are crackled and puffy.

While the cookies are cooling on the baking sheets, melt chocolate bars in a double boiler with a teaspoon of vegetable shortening. Add peppermint extract. Put melted chocolate in a Ziplock bag to drizzle the melted chocolate, or use a table spoon to drizzle. Let stand 1-2 minutes before moving to wire racks and cool completely before serving.

Make ahead tips:

All dry and other ingredients can be measured and stored until ready to make the dough.

The cookie dough can be made and make into 1-inch balls. Cover well and refrigerate up to 3 days before baking.