CCSB!!!!

 Hello guys have you ever wished there was something like a chocolate chip cookie but better ? Well you are in luck because the thing that we are going to learn to bake is a chocolate chip shortbread recipe! short bread is like a buttery cookie. I made it for my grandmother's birthday yesterday. So but on you aprons and get ready to bake!

Ingredients:

1 cup plus 2 tablespoons/255 grams total salted butter (see tip below) (21⁄4 sticks), cold (room temperature if you're using a handheld mixer), cut into 1⁄2-inch pieces (see note)

 

1⁄2 cup/100 grams granulated sugar

 

1⁄4 cup/55 grams light brown sugar 

1 teaspoon vanilla extract 

2 1⁄2 cups/325 grams all-purpose flour

 

6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks

1 large egg, beaten 

Demerara sugar, for rolling 

Flaky sea salt, for sprinkling 

Instructions:

1. Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth like Play-Doh with no pockets of flour. 

2. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 21⁄4 inches in diameter. Chill until totally firm, about 2 hours. 

3. Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the  demerara sugar (light brown sugar)See tip below

4. Using a serrated knife, carefully slice each log into 1⁄2-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all. 

Tips: how to make your own salted butter and light brown sugar!

1. for the salted butter you take 1/4 teaspoon salt and add it to the unsalted butter.

2. for the light brown sugar you take the dark brown sugar and add one spoon full of the dark brown sugar and a spoon full of regular sugar are white sugar.( it can be a regular eating spoon.)