To clarify the butter:
To bake the cookies:
* I use European butter (because it’s most easily available where I live), which has less water. If you’re using American-style butter, use an additional 2 tablespoons, because yours might end up reducing more in volume.
** The melted clarified butter is 3/4 cup + 2 tablespoons volumetrically, in case you don’t have a scale.
*** If you weigh all your ingredients, you shouldn’t have any issues, but measuring with cups is less exact, so you need to be a bit more cautious if you don’t have a scale. Be sure to sift the flour before measuring 2 1/2 cups (I sift directly into the measuring cup with a flexible cutting board underneath to catch the spillover), and be sure to measure level cups by sweeping the tops with a straight edge (not packing it in). Too much flour will make the dough unable to stick together.
**** If you didn’t chop your chocolate chunks finely enough, it will be difficult to slice through the dough because it will start to crumble apart. If the first slice seems like it’s crumbling apart, have no fear—read the note above the recipe for troubleshooting.
***** A perfect ghraybeh dough will seem crumbly when you mix it together, but it will stick together into a ball when compressed in your hand. If you measure everything by weight, you won’t have an issue, but if you do have an issue, don’t sweat it: if the dough won’t stick together, simply add an additional tablespoon of softened butter and work everything together, adding another one if it really needs it.
Find it online: https://cardamomandtea.com/151/chocolate-chunk-ghraybeh/