Chocolate Cookie

Chocolate Cookie

1. Prepare materials according to the formula table.

2. Cut the chocolate coins into small pieces and set aside.

3. The softened butter is smoothly beaten with a manual whisk.

4. Add icing sugar and salt to beat smoothly, no need to whip.

5. Add the whole egg mixture in 2 times and beat well until it is completely mixed with the butter.

6. Mixed state.

7. Sift in the white shark cake mix and baking powder.

8. Use a spatula to mix until there is no dry powder, do not over-mix.

9. Add the chocolate chunks and stir slightly.

10. Use a spoon to scoop the batter, put it in a baking tray, spread it, and gently flatten it.

11. Put it into the lower part of the preheated oven at 180 degrees, bake for 18 minutes, and observe the coloring for the last 3 minutes.

12. Get out of the oven and let cool.

13. Chocolate decorates the surface and finishes.

Tips:

1. The egg liquid must be at room temperature.
2. The butter does not need to be beaten, the taste of this cookie is crunchy.
3. Regarding the choice of chocolate, I personally like to drink American coffee, so I used 70% dark chocolate. If you are a sweet-loving partner, I suggest you replace it with milk chocolate in the same amount.
4. The finished product is 12 large cookies with a diameter of about 9.5cm.