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fix: wording

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Maxim Hutz
2025-11-26 23:27:29 -05:00
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src/chocolate_chip_cookies.md
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@@ -64,7 +64,7 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
[^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 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.
[^light-fluffy]: Starting out, it will feel like a sludge. But as you continue to 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 then collapse under its own weight.