Cooking Steps

1. 

   Step1:Heat 70g butter in water until melte

2. 

   Step2:When the butter is completely melted, remove it from the hot water, then add 150 grams of brown sugar, mix it with an egg beater, and add brown sugar first to lower the temperature of the butter so that the eggs won't be boiled when you add them

3. 

   Step3:Stir well and then add in the egg vanill

4. 

   Step4:Beat evenly with the egg beater at medium spee

5. 

   Step5:In another bowl, weigh the cocoa powder, make baking sod

6. 

   Step6:Pour the butter into the egg beater twice and stir it evenly at low speed. Don't drive it at high speed. Be careful of the flour flying all over you. Ha h

7. 

   Step7:Mix well and then mix in the chocolate beans. The chocolate should be resistant to high temperature, or it will melt a little bit when it's roasted. It's not better

8. 

   Step8:Divide it into 50g small groups, flatten it gently, pack each with a piece of toffee. When eating like this, there will be a surprise in the middle of every cookie

9. 

   Step9:I made nine 50g surface sprinkled with Shanghai salt biscuits, which will spread out during the baking process, so I need to leave enough space for 180 degrees to bake for 1315 minutes

10. 

    Step10:Don't take it off the baking tray immediately after taking it out for 5 minutes, because the biscuit is still soft when it's just out of the oven, and it's hard when it's slightly cooled

11. 

    Step11:Super super chocolate cookie with crisp edge

12. 

    Step12:Melted toffe