diff --git a/src/chocolate_chip_cookies.md b/src/chocolate_chip_cookies.md
index ed63c09..2799053 100644
--- a/src/chocolate_chip_cookies.md
+++ b/src/chocolate_chip_cookies.md
@@ -10,10 +10,10 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
 - [ ] 1 tsp cornstarch.
 - [ ] 0.75 tsp salt.
 
-- [ ] 1 cup brown butter[^room-temp][^brown-butter].
+- [ ] 1 cup brown butter[^brown-butter], room-temperature.
 - [ ] 0.75 cup brown sugar.
 - [ ] 0.75 cup granulated sugar.
-- [ ] 1 egg + 1 yolk[^room-temp][^heat-eggs].
+- [ ] 1 egg + 1 yolk, room-temperature[^heat-eggs].
 - [ ] 1.5 tsp vanilla extract.
 - [ ] 2 tsp milk[^milk-type].
 - [ ] 4 oz dark chocolate[^dark-type][^chunk-types].
@@ -68,8 +68,6 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
 
     Don't over do the mixing, though. If you over-aerate the dough, it will rise majestically, and them collapse under its own weight.
 
-[^room-temp]: Room tempurature.
-
 [^milk-type]: You can use any type of milk here: oat milk, almond milk, or whatever.
 
 [^chunk-types]: The shape of your chocolate is very important here. Chips won't do. You should aim for the piece to look like pieces of a chocolate bar: rectangular and thin.