Chocolate crispy cookies

The cookies I made a few days ago have been recognized by my family. I am very happy that my hard work has not been wasted, and it is worth it to be tired. This time, I took advantage of the victory and made this chocolate crispy cookie. Although I didn't put butter in it, it was still very delicious, saving me the trouble of having some side effects from eating too much butter. This recipe is made based on the recipe for blueberry crisp from JN Expressway. Because I didn't have blueberry sauce on hand, I switched to chocolate. For some unknown reason, the same prescription changed in my hands. I think about it and I still don't have enough skills to improve. I still need to work hard if I want to improve.

Recipe Recommendations

low-gluten flour 260g
corn oil 100g
sugar 150g
eggs one

sweetening
baking
ten minutes
ordinary

Steps for Chocolate crispy cookies

Ingredients needed; low-gluten flour, white soft sugar, corn oil, water drop chocolate, eggs;

Mix the weighed corn oil and white soft sugar, adjust the egg beater to low and beat;

Prepare the chocolate with water drops, beat the eggs several times, add corn oil and sugar to stir;

When the whisk is rotating, you can see smooth and delicate trapezoidal patterns appear, so you can add flour;

Add flour to egg paste and stir;

Stir evenly without dry flour;

The dough has been stirred;

Put the dough into a diamond-shaped mold (originally, I used a decorative bag to squeeze it into a cookie flower shape, but I don't know how to squeeze it, so I had to change it to a mold. It looks good if it wasn't enough!)

Place the cooked chocolate cookies on a baking sheet lined with oiled paper

He also made a plate of crescent-shaped biscuits;

Put it in a preheated oven at 180 degrees for 10 minutes. This is the baked cookies;

Baked cookies.