# Fourth Baking Contest and is Love to Eat Festival# Brownie Crispy Cookies
1.
Cut the butter and the first portion of dark chocolate into small pieces and put them in a bowl
2.
Heat over water and keep stirring until the chocolate and butter are completely melted into liquid
3.
Add beaten eggs, milk, and sugar to the chocolate butter mixture and mix well
4.
Mix low-gluten flour and baking soda and sift into the mixture of step 3
5.
Use a rubber spatula to mix well to mix the flour and liquid completely. Add the second dark chocolate chopped into small pieces and chopped pecan nuts
6.
Stir until the nuts and dark chocolate are evenly mixed in the batter.
7.
Use a small spoon to dig out the batter and place it on a baking sheet lined with parchment paper, leaving a larger distance between each batter. A total of 12 cookies with a relatively large head can be made. It is recommended that ordinary household ovens be divided into two plates for baking
8.
Use the back of a spoon to squash the batter into a round shape. Put the baking tray into the middle layer of the preheated oven at 175℃, and bake for about 18 minutes. Cookies will expand after baking. When the cookie surface feels a little hard when pressed, it can be out of the oven
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