In a saucepan, melt the chocolate chips over low heat. Stir until smooth and set aside to cool slightly.
In a large bowl, combine the melted chocolate, flour, butter, corn syrup, baking soda, salt, egg, and sugar. Use a mixer to blend everything together. Scrape down the sides to ensure even mixing.
Once blended, increase the speed to medium and beat until well combined. The dough should be thick and slightly sticky.
Wrap the dough in plastic wrap and refrigerate for about two hours. This makes the dough easier to handle.
Preheat your oven to 350 degrees Fahrenheit.
Prepare a small bowl with some additional sugar for rolling the cookie balls.
Shape the chilled dough into 48 equal-sized balls.
Roll each ball in the prepared sugar before placing them on a cookie sheet lined with parchment paper.
Bake the cookies in the preheated oven for about 12 to 15 minutes.
Remove half of the cookies from the sheet onto a work surface. Top each cookie with two Andes Mints before placing the other half of the cookies on top.
If you have space, place the stacked cookies in the freezer until set, or let them cool at room temperature.
