1. Prepare the ingredients
2. Heat over water and keep stirring until the butter and chocolate melt into a liquid. Be careful not to splash the water into the bowl
3. Add fine sugar and stir well
4. Add the beaten egg liquid in two times and stir evenly
5. Sift the flour, cocoa powder and baking powder into a chocolate bowl
6. Stir evenly, cover with plastic wrap and put in the refrigerator for 1 hour until hard
7. Knead into small balls
8. Put it in powdered sugar and roll it around so that all the balls are covered with powdered sugar
9. Put it in a baking tray, preheat the oven in advance, and bake at 170 degrees for 20-25 minutes. The balls will appear beautiful cracks during the baking process. When the cookie shell feels hard, it can be out of the oven.
Tips:1. Baking powder will help to show beautiful cracks, so it cannot be omitted
2. After making the batter, refrigerate for at least one hour, or make it the next day, and use it the next day
3. The oven temperature is for reference only
