Use a whisk to soften butter at room temperature..Stir the cream really hard.

Add 100 sugar, 2 sugar powder, and a little salt and stir evenly. Stir hard to reduce the crunch of sugar, then crack an egg and stir hard. Add a few drops of lemon juice or vanilla essence (eliminating the smell of eggs) and stir for about 4 minutes.

Sift together the flour, flour, and baking powder. I threw the whisk I was holding and replaced it with a thrifty spatula. Stir vigorously across the cross so that no powder can be seen. Cut off the chidaji vigorously and moderately and stir it in a cross. (That way, you can taste the crispy cookie.)

Put a spoonful of dough on the cookie pan using a spoon of rice. Before that, put a little oil or butter on the cookie pan or put a sheet of parchment foil on top of the dough. That way, it falls off and is baked neatly. When you put the dough on top, you just scoop it up naturally with a spoon. It doesn't matter if it's bumpy like a wave pattern. It spreads flatly while baking, so you don't have to worry too much about the shape of the dough when panning. When you put the dough on top, make it slightly thicker. Squeeze the prepared chocolate with your hands and stick it on the dough.

Bake in a preheated oven at 170 degrees for about 15 minutes. If you want a crispy and sticky cookie, you can bake it for more than 15 minutes. I wanted some soft, moist, crispy cookies on the outside. After baking it in the oven for 15 minutes, it's perfect! It came out in the style you wanted. On the outside, there is a certain thickness in the middle of the crispy inside, so it melts in the mouth as if you are tasting between the cookies.