1. Put the butter, caster sugar, brown sugar and a little salt in a basin, heat over water to melt the butter, and stir well.
2. Mix low-gluten flour, cocoa powder and baking soda powder evenly and set aside.
3. After the butter and sugar are evenly stirred, add the egg liquid in portions, and stir evenly after each addition, then add the next.
4. Sift the evenly mixed powder into the butter lake and stir with a spatula until there is no dry flour.
5. Add chocolate beans and mix well.
6. Use an ice cream scoop to scoop out an appropriate amount of batter and place it in a nonstick baking pan.
7. Put it in the preheated oven, middle level, up and down heat, and bake for 10 minutes.
Tips:The freshly baked soft cookies have a crispy skin, and the baking soda powder tastes heavier. After cooling, put them in an airtight jar and wait until the oil is returned the next day. You can’t taste the baking soda powder. Real soft cookies.
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