Cooking Steps

1. 

   Step1:Put the softened butter and dark chocolate into the containe

2. 

   Step2:Heat in hot water and melt into liquid. Mix evenly with hand egg beater

3. 

   Step3:Add cocoa powder

4. 

   Step4:Stir evenly

5. 

   Step5:Add salt and continue to stir evenly

6. 

   Step6:Put the eggs in another container

7. 

   Step7:Put the brown sugar in the fresh-keeping bag before use. Roll it back and forth with a rolling pin. Roll out the small particles with damp knots

8. 

   Step8:Add brown sugar to the egg and beat in one direction with a hand beater until it becomes even, thick and delicate

9. 

   Step9:Add milk again. Still mix in one direction

10. 

    Step10:Write production step

11. 

    Step11:Put the mixture of brown sugar and egg into the Chocolate Butter paste

12. 

    Step12:Write production step

13. 

    Step13:Stir evenly

14. 

    Step14:Mix high gluten flour and baking powder and sift them into the paste above

15. 

    Step15:Use a rubber scraper to mix evenly in an irregular direction

16. 

    Step16:Add heat-resistant chocolate beans. Stir well

17. 

    Step17:Cover the batter with plastic wrap and refrigerate for more than 1 hour

18. 

    Step18:After taking out, divide the batter into equal pieces (I divide it into 12g / piece)

19. 

    Step19:Then knead it into a small ball and put it on the baking tray paved with tin paper

20. 

    Step20:Press flat slightly (not too thin, or it will not feel tender outside and inside); preheat the oven for 200 degrees. Heat it up and down. Put it in the middle of the oven. Bake it for about 10 minutes. After it is out of the oven, the cookies should be soft.