1- Butter and eggs are taken out in advance to warm up, and the butter chamber softens. The chocolate is chopped.
In the large bowl, sift the two kinds of flour, add the baking soda, baking powder and sea salt, and mix well.
3- Take another large bowl, add the softened butter and white sugar, and use an electric egg beater for 5 minutes at high speed until the butter paste is light and fluffy.
4- Add egg liquid and vanilla extract and continue to sip for 1 minute until fully mixed.
5-Flour and mix well-boiled butter, and mix with a spatula until no dry powder is available.
6- Continue to add chocolate and stir well, then wrap the cookie dough in plastic wrap and refrigerate in the refrigerator for more than 24 hours.
7-Coffee dough 50g or so of a spherical shape, placed at a certain distance on the baking sheet. Then sprinkle a little sea salt on the dough surface.
8-Oven choose hot air baking mode, 145 degrees, put in the middle layer, bake for 30 minutes. The dough will slowly spread into a cake in the oven. Bake to the edge of the cookie and start to color and turn brown. Be careful not to bake it. When the top surface of the cookie is completely colored, it is not a soft cookie.