Melt the butter at room temperature. (The butter in the fridge melts gently after 30 minutes at room temperature.) Use a whisk (or hand mixer) to loosen the butter to a soft cream.

Pour the measured sugar into the melted butter and whisk at high speed until the butter is creamy. (If you put sugar in the butter at first, it feels like it's creaking like the picture on the left, but if you keep turning it around, it changes to a creamy look like the picture on the right.) - This is creamy!

Crack an egg and put it in and whisk it at high speed.Turn it in one direction.

Next, measure the flour and grain powder together.

Sift down the measured powders in the creamy egg butter and mix them with a spatula. (When you mix it with a spatula, if you make it look like you're cutting the dough into 111 shapes, it becomes a lump.)

When the dough is mixed to a certain extent, add chocolate chips and finish kneading.

When the dough is complete, roll it into a circle, coat it in a sugar powder and bake it in a preheated oven for about 13 minutes (depending on the oven)