Normal temperature butter115g

Eggs 1 piece

Sugar-free pure cocoa powder 30g

Powder sugar (or white sugar)100g

Low powder (without sieve) 200g.

3 grams of vanilla essence (optional)

Ultra-simple chocolate biscuits are crisp and delicious

Beat the eggs for later use. Vanilla essence is dispensable and the best. With vanilla essence, the chocolate flavor is more intense.

Stir butter and powdered sugar evenly. If white sugar is used, it should be stirred for a long time. If it is not completely melted, the taste of biscuits will be seriously affected in the later stage, and the graininess will be obvious.

Add eggs and stir well.

(If you don't need a dough mixer, add the rest together, directly omit 3-5 steps, and just mix all the materials together and knead them evenly. It's easier than using a dough mixer, but it takes a little effort.)

Add cocoa powder and vanilla essence and stir well.

Add the flour without sieving it. After mixing it evenly, the dough should be similar to that in the picture and become a block.

Wrap the dough with plastic wrap and put it in the fresh-keeping layer of the refrigerator for 2 hours. I don't like to put it in cold storage, because it will be too cold to handle the dough for too long, and because the temperature is too low, the gluten in the flour can't work well and the taste will be slightly worse.

Cut the dough into pieces, and use a rolling pin to press out a cake with a thickness of about 6 mm. You can use the method shown in the figure, put two chopsticks on both sides, and spread oven paper on it, so it is easy to press out a cake with a uniform thickness. You can also use plastic wrap, but it is easy to fold.

The oven starts preheating 180 degrees.

Put oven paper on the oven tray. You can put some water on the oven tray to make the oven paper obey. At the same time, use the biscuit mold to press the pattern on the bread and put it on the oven tray. If there is no mold, you can knead it into small pieces by hand and press it.

My oven tray is 33 cm x36 cm, and the materials prepared are just full.

Put it into the middle and bottom layer of the oven and bake at 180℃ 15 minutes.

Take it out, the cookies will be softer when they are hot, and they will be crisp and fragrant after 20 minutes of cooling.