Chocolate Bean Soft Cookies

Chocolate Bean Soft Cookies

1. First soften the butter at room temperature

2. Add a little salt, add powdered sugar in 3 times, beat with a whisk at low speed until smooth and fluffy

3. Beaten eggs

4. Add the egg mixture in two to three times, each time fully whipped evenly before adding the second time, and finally whipping until slightly whitish

5. The smooth surface should be as fine and smooth as a cream, without obvious particles

6. Sift in low-gluten flour and baking soda

7. Just cut and mix evenly, don't over-mix

8. Prepare the chocolate beans

9. Add chocolate beans, cut and mix evenly into a smooth dough

10. Divide the dough evenly into 16 portions, knead each portion into balls of uniform diameter, and arrange them neatly on the baking tray (4-5cm spacing is recommended).

11. Use a fork to press it vertically and horizontally to form a Tic Tac Toe, preheat the oven, and heat up and down to 175 degrees

12. Sprinkle a little white sesame seeds

13. Garnish a few chocolate beans, put them in the preheated oven, heat up and down at 175℃, in the middle, for 13 minutes.

14. The fragrant cookies are out of the oven, and the soft and soft taste is superb

Tips:

1. When adding the egg liquid to the butter, divide it into two or three times to prevent the separation of the emulsifiable concentrate, so each time it must be fully whipped to a fully emulsified state, and then added again.
2. The chocolate beans must be specially used for baking. They are in the shape of droplets. The amount depends on your preference. I put a lot of them. My daughter is a chocolate control.