1. Knock the eggs into the bowl, pour in the white sugar, and stir until no sugar particles are visible
2. Pour the melted butter into the egg mixture and stir until no oily flowers are visible
3. Add salt to increase the sweetness, mix well, then sieve low-gluten flour, high-gluten flour, cocoa powder and baking powder. The cookies will be more delicate after sieving, just stir evenly.
4. Cover with a layer of plastic wrap and freeze in the refrigerator for an hour
5. Divide the dough into small 18g balls, knead round, and then directly press into two pieces of chocolate
6. Tighten the mouth and round again
7. The small balls are coated with a layer of high-gluten flour, the thicker the flour, the better the pattern
8. Put it in the preheated oven, bake at 170 degrees for 18 minutes, the cookies are ready
