1. Prepare the ingredients in advance.
2. Melt the butter to a liquid state, it can be heated or blown with a hair dryer
3.
Add brown sugar, salt and powdered sugar and stir evenly;
(It is normal to feel that the sugar and butter are not fused together, just continue to do it)
After the butter has cooled, add the whole egg liquid and stir well
4. Sift the cocoa powder and low-gluten flour into the butter solution, mix well
5. Add heat-resistant chocolate beans, mix well, and pay attention to save a small part for decoration (according to 3 for each, you can reserve about 51)
6.
Put it in the refrigerator and refrigerate for 1 hour and take it out (you can also omit it), turn on the oven 5-10 minutes before taking it out to preheat (a total of 10-15 minutes of preheating)
Knead them into small balls, then put the decorated chocolate beans on the surface
7. Put it in the oven, the upper tube is 190℃, the lower tube is 175℃, and bake for 10-12 minutes, if you like very crispy, you can bake for 13-14 minutes
8. The delicious chocolate soft cookie is finished. This one is a little bit crispy on the outside and noodles on the inside, bitter and sweet.
Tips:Can powdered sugar be replaced with white sugar? ❗️Yes, it can also be replaced with xylitol. Recommended raw materials ❗️The raw materials are all used for exhibition art, a flagship store in Baoli, Pinchu, and Shangqiao are all genuine products, other stores are not clear The heated butter does not melt when the sugar meets the normal phenomenon. Just make sure that the sugar in the butter is evenly mixed, do you have to refrigerate it? It is not necessary to refrigerate. I personally feel that there is no big difference, that is, it will not stick to your hands after refrigeration. Harder, but be careful to refrigerate. If you accidentally freeze it, it’s okay. Take it out and melt into small balls to decorate mines. ❗️High temperature resistant chocolate beans will not melt. After baking, there may be small spots on the surface. For the round bottom, I personally recommend that the decorated chocolate is pointed up, otherwise there may be dense phobia (a lot of small circles on the surface). In addition, pay attention to the distribution of the chocolate beans when pinching the ball, do you want to squash the ball after pinching it? ️No, I don’t use it at all. I will go down to preheat the problem. ❗️Most of the biscuits need to be preheated for 10-15 minutes at a temperature and time. ❗️My oven is up to 190 and down to 175 and has not been overturned. After a few times, I found that 10-12 minutes was the best food. One time I forgot to bake it for 14 minutes. It was very crispy, and the surroundings were a bit hard.‼ ️‼ ️After many experiments, this material ratio and time temperature are delicious. If you don’t like sweetness, you can reduce it slightly, but for chocolate/sugar, you can reduce one. I tried to use xylitol 45g+brown sugar 8g+ 40g of chocolate, the sweetness is very light (my taste is lighter)