From f42150561dd3aefb4ce98051688a5511a3737b25 Mon Sep 17 00:00:00 2001 From: Max Date: Wed, 26 Nov 2025 23:26:55 -0500 Subject: [PATCH] fix: parallel wording --- src/chocolate_chip_cookies.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/src/chocolate_chip_cookies.md b/src/chocolate_chip_cookies.md index 0497607..3ff7f24 100644 --- a/src/chocolate_chip_cookies.md +++ b/src/chocolate_chip_cookies.md @@ -72,7 +72,7 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c [^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. + You can do this yourself by microwaving the chocolate in a bowl (mixing between iterations) until it is molten, pouring it into a flat pan, and putting 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 it out into a heat-safe bowl.