Reference weight: 16 pieces

Ingredients

100g low-gluten flour

15g cocoa powder

Butter 50g

50g fine sugar

25g eggs

2.5ml baking powder

40g dark chocolate

Large pieces How to make dark chocolate cookies (Jun’s recipe)

After the butter is softened, beat it with a whisk until smooth.

Add fine sugar and beat evenly. Add the beaten egg liquid in 2 batches and beat thoroughly.

The texture of the whipped butter is smooth. Because the butter does not have to be completely whipped, just use a hand mixer to beat it throughout.

Sift together the low-gluten flour, cocoa powder, and baking powder and pour into the butter.

Use a spatula to mix thoroughly so that the flour and butter are thoroughly mixed together.

Just stir until there is no dry flour. Do not over mix.

Take about 15g of dough and gently knead it into a round shape with your hands.

Flatten the dough and place it on a baking sheet lined with oil paper. Because the cookies will expand as they bake, leave enough space between each cookie dough.

Cut the dark chocolate into small pieces and press it on the surface of the dough so that there are 5 to 6 small pieces of chocolate on the surface of each cookie dough.

Put the baking sheet into the preheated oven at 180°C with upper and lower heat, bake the middle rack for about 16 minutes, cool it completely after taking it out of the oven, and wait for the chocolate on the surface to completely solidify before you can eat it