Dark chocolate cocoa cookies(hei qiao ke li ke ke qu qi )

Dark chocolate cocoa cookies

Introduction:

"Because I bought a lot of butter and cocoa powder, I had to consume it quickly. Funny thing, I was going to squeeze it in the mouth of mounting flowers, but as a result, I couldn't squeeze it, so I had to crush it with my hand."

Production steps:

Step 1: soften the butter at room temperature, add sugar and beat with electric beater. Even

Step 2: beat to fluffy state, add a little egg liquid, and then beat evenly.

Step 3: a mixture of butter, sugar and eggs. Beat to stop.

Step 4: sift the low cocoa powder and sift in the whipped butter.

Step 5: stir from bottom to top until dry.

Step 6: divide into equal sized balls, each weighing 10 grams, and flatten them. Put in the oven, 190 degrees, 10-15 minutes. Darken the edge.

Step 7: when it's roasted and cooled, it's crispy.

Materials required:

Low powder: 180g

Sugar powder: 65g

White granulated sugar: 35g

Butter: 130g

Cocoa powder: 20g

Note: cocoa powder and sugar can be reduced according to their own preferences. Baking time depends on cookie size. This prescription is not suitable for mounting flowers. It can't be squeezed.

Production difficulty: unknown

Process: Baking

Production time: half an hour

Taste: bitter

Chinese PinYin : Hei Qiao Ke Li Ke Ke Qu Qi