Andes Mint Chocolate cookies

3/4 cup butter
1 1/2 cup brown sugar
2 Tbs. water
12 oz. bag of chocolate chips
2 eggs
2 3/4 cups flour
1/2 tsp. salt
1 1/4 tsp. baking soda
24 Andes mints

In a medium-sized souce pan, melt together butter, brown sugar, and water. Stirring occasionally. Add choclate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients, except the Andes mints. Chill dough at least 1 hour. Roll into balls and place on lightly greased cookie sheet. Bake at 350 for 8 to 9 minutes. Remove from oven and place one half an Andes mint on top of each cookie. Allow mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife.