There was a time when all kinds of big cookies were popular, and this recipe was also based on the recipe of the grandmother in the kitchen, and after it was changed, it lay in the draft box for a long time and was lazy to edit, and now it's finally seen again. Although it looks like a cookie... but it's really good to eat!

WHAT YOU NEED

Ingredients

Low powder 1005 grams
110 grams of wheat flour
3 grams of baking soda
3 grams of flour
Rose sea salt 4 grams
140 grams of butter
130 grams of coconut sugar
30 g of white sugar
Egg number one.
A spoonful of herbs
200 grams of dark chocolate

How TO MADE Chocolate and sea salt biscuits

Steps 1 to 4

1. Butter is softened at room temperature, but it must be soft enough to be easily flattened with your fingers.

2. Add coconut sugar and white sugar.

3. The better the butter is applied to the biscuits, the more elastic they are.

4. Add the egg juice twice and stir evenly.

Steps 5 to 8

5. Then add the incense and stir evenly.

6. Then sift through all the powders and stir evenly with a scraper.

7. Chocolate slices, it doesn't matter how big the piece is.

8. Then add the chocolate chips and stir evenly.

Steps 9 to 12

9. It is packed in a fresh bag and then placed in the refrigerator for 24 hours.

10. After the dough is cooled, it is removed and cut into small balls of about 51 grams.

11. Put it on the grill.

12. Add a little sea salt on top.

Steps 13 to 16

13. The biscuits will be spread out a lot. Oh, leave some space. I'll bake five of them.

14. Preheat the oven to 180 °C in advance, bake for about 14 minutes, the dough will be warmed up, it will be flatter, it is also possible to bake directly without warming up, the biscuits will be thicker.

15. It's softer inside.

16. Finished product.

17. It's a thick one.

18. Take a bite of that popcorn.

19. Finished product.

Handy cooking tips

　　I don't think there's enough dessert, and I've already reduced it for you, don't ask me why the cookies can't be spread!The important thing is that the chocolate must be at least 66% or more!The square is relatively large, about enough to make 16 large biscuits of about 50 grams.The steps of refrigeration are important, the ingredients are fully integrated in the refrigeration process, try refrigerating the dough for a few hours and refrigerating it for two days, the baked flavor is greatly improved.In addition, the dough is taken out and not reheated, directly baked, stretched a little in the oven, making it thicker and softer.After reheating and baking, it will stretch larger, making the cookie a little thinner and crisper.I refrigerated the dough for two days and baked it directly, but I can also spread it while baking it.