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fix: spelling

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Maxim Hutz
2025-11-26 23:25:25 -05:00
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src/chocolate_chip_cookies.md
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@@ -42,7 +42,7 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
<!-- Notes --> <!-- Notes -->
[^heat-eggs]: To quickly heat them up, place the two eggs (uncracked) in a bowl with hot water. [^heat-eggs]: To quickly heat them up, two eggs (uncracked) should be placed in a bowl with hot water.
[^placement]: Give them some room. When cooked, they should be 5-5.5 inches in diameter. [^placement]: Give them some room. When cooked, they should be 5-5.5 inches in diameter.
@@ -62,11 +62,11 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
[^incremental-mix]: For me, I space it out in thirds. [^incremental-mix]: For me, I space it out in thirds.
[^dark-type]: Dark chocolate means anything above 60% cocoa powder content. I usually to 70-ish%. [^dark-type]: Dark chocolate means anything above 60% cocoa solids content. I usually do 70-ish%.
[^light-fluffy]: Starting out, it will feel like a sludge. But as you continue, it will start to get paler (air pockets are formed as the sugar crystals shear the butter). If you started with liquid brown butter, the mixture should get stronger, and hold its shape. [^light-fluffy]: Starting out, it will feel like a sludge. But as you continue mix, it will get paler (because air pockets are formed as the sugar crystals shear the butter). If you started with liquid brown butter, the mixture should get stronger, and hold its shape.
Don't over do the mixing, though. If you over-aerate the dough, it will rise majestically, and them collapse under its own weight. Don't over do the mixing, though. If you over-aerate the dough, it will rise majestically, and then collapse under its own weight.
[^milk-type]: You can use any type of milk here: oat milk, almond milk, or whatever. [^milk-type]: You can use any type of milk here: oat milk, almond milk, or whatever.
@@ -74,6 +74,6 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
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. 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.
[^brown-butter]: This is a key part of the recipe. To make, place 2 sticks of butter in a pan over medium heat. Stir constantly. The butter will eventually bubble (the water content of the butter evaporates), and particles will settle at the base (these are the water-soluble proteins). These particles will start to brown. When they turn mahogany, immediately pour them out into a heat-safe bowl. [^brown-butter]: This is a key part of the recipe. To make, place 2 sticks of butter in a pan over medium heat. Stir constantly. The butter will eventually bubble (the water content of the butter evaporates), and particles will settle at the base (these are the water-soluble proteins). These particles will start to brown. When they turn mahogany, immediately pour it out into a heat-safe bowl.
Wait for the butter to cool down before continuing. Optimally, it should resolidify. But that not required, as the process will take a while. Wait for the butter to cool down before continuing. Optimally, it should resolidify. But that is not required, as the process will take a while.