Andes Mint Chocolate Swirl Cookies

In a medium mixing bowl, combine the flour, baking soda, and salt; reserve.
In a large sauce pan over low heat, cook butter, brown sugar, and the coffee until the butter is melted, stirring frequently; remove from the heat and stir in the chocolate chips and mint extract. Let mixture cool for 10-15 minutes, then beat in eggs, one at a time.
Stir the reserved flour mixture into the chocolate mixture, adding it in thirds, stirring after each addition of the flour mixture. Chill the dough for 8 hours.
Preheat the oven to 350 degrees F.
Line your cookie sheet with parchment paper and spray with nonstick spray. Using a 1 1/2 Tbs. cookie scoop, space the cookie dough balls about 2" apart on the greased cookie sheet.
Bake cookies, uncovered, on the center racks of the oven for 8-10 minutes. Remove the cookies from the oven, letting them rest on the baking sheet for 1 full minute.
Place a chocolate mint on top of each cookie, letting it sit for a minute or so to soften. Swirl the softened mint with a butter knife or your fingertip.
Transfer the cookies to a cooling rack, letting them fully cool so the mint topping can harden before storing them in an airtight container.