First, take out butter and eggs at room temperature, and measure all ingredients in advance.

Mix 70g of flour and 1g of baking powder and put them down through a sieve.

Mix 30g of soft flour, 1g of baking powder, and 5g of sugar-free cocoa powder and put them down on a sieve.

Gently beat butter at room temperature.

Add 15g of the first sugar powder and mix well.

Add the remaining 15g of sugar powder.

Mix well so that the sugar powder is not visible.

Beat 1 egg with a fork and add 1g of pink salt to 3/4 amount and mix well to make egg water.

Divide egg water into 2 parts and mix butter and egg mixture well.

Divide the dough into 7:3 and mix the regular dough in an amount of 7.

Mix the dough well in 11 shapes.

Mix a little and then clump together with your hands, kneading until no flour is visible

Add chocolate dough to the amount of dough 3 and mix.

Mix the dough well in 11 shapes.

Mix it a little and clump it together with your hands, kneading it only until you can't see the flour.

Press the regular cookie dough by hand to spread it.

Remove the chocolate dough little by little and place it on top of the regular dough.

Press it with your finger

Fold it in half.

Press it with your hand and spread it out

Fold it in half again. This process is carried out two to three more times.

When chocolate and regular dough are mixed to some extent, they form a bat shape, wrap it with plastic wrap, and freeze it in the freezer for an hour.

Take out the hardened marble cookie dough and cut it into 1cm thick pieces.

Lay a paper foil and place the cut cookie dough with plenty of space on it.

Place in a preheated air fryer at 165 and bake for 20 minutes.

Cool baked chocolate marble butter cookies on a cooling net.