To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with

parchment paper. Combine flour, baking soda, and salt in a medium

bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter and water

in a medium saucepan over medium heat, stirring until melted and smooth (there

will still be grains of sugar though). Transfer mixture to a large bowl

and beat in egg. Stir in flour mixture until just combined. Don’t

overmix.

If dough is too soft to work with, let it sit at room temp

for a few minutes to firm up, or place in the fridge for a few minutes.

Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2

inch balls for silver dollar sized cookies. Place about 2 inches apart on

prepared baking sheets. Bake cookies until just puffed in the middle and

edges are set but centers are still soft. About 7-8 minutes for large

cookies, and about 5 minutes for small ones. If using 2 cookie sheets,

rotate them half way through baking. Cool for a couple of minutes on the

baking sheets and then transfer to a cooling rack and let cool completely.

To make filling, beat all frosting ingredients together,

adding peppermint extract to taste. Add milk by the teaspoonful until a

spreadable, but not too soft consistency is reached. Add food

coloring if desired. Place frosting in a zip-top bag and cut off a

corner. Pipe onto one side of cookie and place another on top.

Yield: If you use a tablespoon of dough, it will yield

1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie

scoop (about a rounded teaspoon) it will yield 4-5 dozen