From 1788f0e1fff7a0b8f5175ca2202df29c9ffc7a0f Mon Sep 17 00:00:00 2001 From: Max Date: Wed, 26 Nov 2025 23:12:16 -0500 Subject: [PATCH] fix: no room temperature note --- src/chocolate_chip_cookies.md | 6 ++---- 1 file changed, 2 insertions(+), 4 deletions(-) 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.