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fix: wording on chunk types

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Maxim Hutz
2025-11-26 23:15:50 -05:00
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src/chocolate_chip_cookies.md
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@@ -70,7 +70,7 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
[^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.
[^chunk-types]: The shape of your chocolate is very important here. Chips won't do. You should aim for pieces of a chocolate bar: rectangular and thin.
You can do this yourself by microwaving the chocolate in a bowl (mixing between iterations) until it is molten, pour it into a flat pan, and put it in the freezer until it hardens. You'll get a flat sheet of chocolate you can break apart into pieces.