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fix: parallel wording

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Maxim Hutz
2025-11-26 23:26:55 -05:00
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src/chocolate_chip_cookies.md
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@@ -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. [^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. [^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.