I used to love chocolate so much that I didn't dare to eat it during my pregnancy, but this time I'm going to use this chocolate chip cookie to make my eyes bigger and my mouth smaller.

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
10 grams of cocoa powder
80 grams of butter
25 grams of flour
One egg yolk
60 grams of dark chocolate

How TO MADE Chocolate chip cookies

Steps 1 to 4

1. Flour and cocoa powder mixed through a sieve.

2. 80 g of butter (no softening required) cut into small pieces and put on the flour.

3. Mix the flour and butter with your fingers and squeeze it repeatedly.

4. It is pressed until the butter and flour are completely mixed, presenting a coarse cornmeal state.

Steps 5 to 8

5. This process is time-consuming and can be tricky...

6. Add the sugar powder to the butter flour and mix evenly.

7. Add the egg yolk

8. Repeatedly rubbing with your hands.

Steps 9 to 12

9. Mix egg butter and flour butter.

10. It's dry and loose at first.

11. Continue to knead until the flour is completely wet, forming a dough.

12. (This process is best done with disposable gloves, or with a fresh bag in your hand)

13. The cross-section is about 3 cm by 2 cm.

14. (I took it out with a knife) Put the dough in the fridge and freeze for about half an hour until it freezes completely.

15. Take out the frozen dough and cut it with a knife into 0.3 cm thick slices, about 30 slices.

16. At the same time, preheat the oven to 180 degrees.

17. Place the sliced biscuit dough on the baking tray, leaving a large enough distance between each biscuit.

18. Then put the pan in the oven and bake it for about 13 minutes.

19. Let it cool.

20. In the process of drying the biscuits, we make the ingredients.

21. Cut the dark chocolate and 20 g of butter into small pieces and put them in a small bowl, heat them separately from the water and stir until they are completely dissolved.

22. (I use coconut-flavored chocolate, preferably one without nuts.)

23. ）

24. Before the chocolate filling has solidified, apply it to a cooled biscuit and cover it with another biscuit.

25. Let it sit until the chocolate filling solidifies, and the chocolate crackers are done.

26.

Handy cooking tips

　　The quality of the cocoa powder and dark chocolate determines the taste of this cookie.Be careful that the chocolate, whether black or white, must be raw and not mixed with grapefruit, otherwise the two biscuits will not stick together easily and may break.This cookie ingredient doesn't have a lot of sugar, so if you choose to use dark chocolate that's too pure, the cookie will taste a little bitter, and you can add sugar according to your preference.When taking out the long slices of dough after freezing, the biscuit is prone to slight bending.If pressed in a hurry, the biscuits break easily.You can put it at room temperature and cut it for a while, or you can put it in the oven for a minute and soften it and press it gently with your finger, so that the biscuit fits better with the grill.This biscuit has a different production process than other butter biscuits.Without adding butter, the butter is first mixed with the flour, and then the egg yolk is added, similar to the practice of pie dough, adding a thickness to the taste of the dough.