Cut salt-free butter into small grains, soften at room temperature, and add fine sugar; Add vanilla extract (nothing can be omitted)

Second step

Beat with electric egg beater until the color turns white and the volume becomes larger; Add the egg liquid in stages, 2-3 times.

Third step

Continue to beat into a uniform cream paste; Sift in low flour and baking powder; Stir gently with spatula, add chocolate beans, and stir irregularly with spatula to form dough.

Fourth step

Preheat the oven at 180℃ and 160℃, put a proper amount of batter (about 20g) into a non-stick baking tray and a common baking tray respectively, bake in the oven for about 25-30 minutes until the biscuits change color, and then stew with the remaining temperature for about 10 minutes.

Cooking tips

1. Butter is easy to soften when cut into small pieces;

2. It is recommended to add the egg liquid several times, which is easy to beat evenly;

3. If the upper and lower tubes of the oven cannot be controlled separately, 170 degrees can be compromised;

4. The baking temperature is for reference, just bake it to the color you think is suitable;

5. Stewing for 10 minutes can make the baked cookies more crisp and taste better;