Preheat oven to 350 degrees F.

Melt bittersweet chocolate chips and butter in the microwave. We actually don’t have a microwave, so we use a double boiler over medium heat, stirring often until smooth. Let cool slightly.

In a large stand mixer bowl, beat eggs and brown sugar. Stir in vanilla and the melted chocolate and butter mix.

In another bowl, combine the flour, baking powder, and salt. Gradually add it to the chocolate mixture in the mixing bowl.

Stir in semisweet chocolate chips and the chopped Andes mints.

Drop by teaspoonfuls 3 inches apart on prepared baking sheets.

Bake for 8-10 minutes or until the edges are set. Allow cookies to cool for 2 minutes before removing them from the pans into wire racks.

Allow cookies to cool completely, then store in an airtight container.