Chocolate Bean Cookies
1.
First heat the butter until it is all liquefied.
2.
Add white sugar, brown sugar, vanilla extract, salt, and mix well.
3.
Add eggs (or light cream). (The mixture must be completely cooled before adding eggs)
4.
Stir well.
5.
Sift in low-gluten flour, baking soda, and cocoa powder.
6.
Just cut and mix evenly. (Don't over stir)
7.
Add the chocolate beans, mix well, put in the refrigerator, and refrigerate for 1 to 12 hours.
8.
Knead them into 2cm diameter balls and arrange them neatly on the baking tray (4-5cm spacing is recommended).
9.
Garnish a few chocolate beans on top of each ball. (The ball will become flat after baking, so there is no need to squeeze it specifically~)
10.
Put it in the preheated oven, heat up and down at 190℃, middle level, 9 minutes.
Tips:
1. After just mixing, the sticky hands may be because the flour has not absorbed the oil. After standing for 15 minutes, take a small piece and rub it in the palm of the palm to achieve good results. If it is sticky, the water absorption of the flour is not good. Add a little A little bit of powder. 2. If you like to eat hard and crisp cookies, you can add another 2 minutes or so.
