Cooking Steps

1. 

   Step1:Prepare all materials. Start operation (break chocolate in advance

2. 

   Step2:Butter needs to be warmed back to a soft state (it will sink in as soon as you press the finger). [I'm the fermentation function of opening the oven. 28 degrees. About half an hour. In summer, it can be softened quickly without such trouble

3. 

   Step3:Beat the butter with the egg pump (until the butter is smooth and smooth. Stop without lumps

4. 

   Step4:Add in the mixed sugar. Continue to stir with the egg puff for a few times (the mixture of sugar and butter can stop.) [I use the archaic brown sugar. It has a clear sense of granule, but it does not affect the taste. It is very sweet

5. 

   Step5:Add in the eggs. Also use the egg puff to stir for several times (also let the eggs and the butter syrup mix evenly to stop). [note - if the eggs are cold, it must be reheated before use. Otherwise, the low-temperature eggs will make the butter hard, resulting in the separation of oil and water

6. 

   Step6:Add sifted low gluten flour, baking powder and salt [at this time, be sure to use a scraper to stir

7. 

   Step7:When you can see a little dry powder after mixing, you can add chocolate chips [note - because you need to stir after adding chocolate. If you wait until the batter is completely stirred and then add chocolate, you may over stir. Over stirred cookies will not taste good, so pay attention here

8. 

   Step8:You can stop if you stir it all evenly. At this time, take a certain amount of spoon and put it on the baking tray paved with oil paper. Shape it. Leave some space for cookies. Then flatten it with a spoon [you can use your hand, but with a spoon, you can control the amount of batter. The size of the cookies you make is also uniform. When you bake, you are not afraid of too big and not cooked. Too small and then baked

9. 

   Step9:Put it in the preheated oven. Because the temperature of my oven is 165 degrees. 15 minutes high, it's OK [to find the right temperature for your oven. Each oven has a different temper. The last few minutes are very important. Pay attention to the color level of cookies. Don't put it in the oven, it doesn't matter. Otherwise, you won't know if it's burnt, and then you will regret it..

10. 

    Step10:It's out of the oven. Let it cool and you can eat it...

11. 

    Step11:Super delicious. Every bite is chocolate chips.

12. 

    Step12:[about chocolate] I use coco Berry's high temperature chocolate bar. 44%. You can also use high temperature chocolate beans. Bu