diff --git a/recipes/BBDblChocChip.tex b/recipes/BBDblChocChip.tex
index 7a63d8f..6969af1 100644
--- a/recipes/BBDblChocChip.tex
+++ b/recipes/BBDblChocChip.tex
@@ -1,13 +1,13 @@
 \recipe[The best double chocolate chip recipe we've found so far]{Brown Butter Double Chocolate Chip Cookies}
 \serves{12}
-\preptime{\cutext{2.4}{hr}}
+\preptime{\cutext{2.4}{h}}
 \cooktime{\cutext{12}{min}}
 \dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
 
 \begin{step}
-	\cutext{0.5}{cup} salted butter
+	\cutext{1/2}{cup} salted butter
 \method
-Brown butter. Add butter to a saucepan on med-high heat. Allow to melt and slightly brown (~5 mins). Remove from heat and pour into a bowl. Allow to cool slightly.
+Brown butter. Add butter to a saucepan on med-high heat. Allow to melt and slightly brown (\~5 mins). Remove from heat and pour into a bowl. Allow to cool slightly.
 \end{step}
 
 \begin{step}
@@ -30,19 +30,19 @@ Once butter has cooled, add both sugars and mix to combine.
 \begin{step}
 	1 egg + 1 egg yolk
 \method
-Add in egg and egg yolk, mix until combaned lighter in color. 
+Add in egg and egg yolk, mix until combined and lighter in color. 
 \end{step}
 
 \begin{step}
 	\cutext{2}{TL} vanilla extract
-	\cutext{1}{EL}(\cutext{15}{ml}) heavy cream
+	\cutext{1}{EL}(\cunum{15}{ml}) heavy cream
 \method
 Add vanilla and heavy cream, mix untill well combined. 
 \end{step}
 
 \begin{step}
 	\cutext{1/2}{cup} semi-sweet chocolate chips
-	\cutext{1/2}{cup} dark chocolate chips (we like 72%)
+	\cutext{1/2}{cup} dark chocolate chips (we like 72\%)
 \method
 Add drys to wets and gently fold until fully incorporated.
 
@@ -51,15 +51,15 @@ Add chocolate chips, fold until everly dispersed. Cookie dough will be \textit{t
 
 \begin{step}
 \method
-Cover bowl with plastic wrap and place in the fridge to chill for at least 1-2 hours or up to 24 hours.
+Cover bowl with plastic wrap and place in the fridge to chill for at least \cutext{1 - 2}{h} or up to \cutext{24}{h}.
 
-Once ready to bake remove from fridge and let Sit 20-25 minutes so dough is easier to scoop. Preheat oven to \cunum{350}{F}.
+Once ready to bake remove from fridge and let sit \cunum{20 - 25}{min} so dough is easier to scoop. Preheat oven to \cunum{350}{F}.
 
 Use a large cookie scoop to scoop dough onto a parchment-paper-lined baking sheet. Space them \cunum{2}{in} apart.
 
-Bake for \cutext{11-14}{min} until edges are set and middle looks soft.
+Bake for \cutext{11 - 14}{min} until edges are set and middle looks soft.
 
 At \cutext{9}{min}, if cookies aren't spreading remove from oven, lightly smack pan on counter 4-5 times to flatten a little.
 
-Let them cool on baking sheet for 5 minutes before transferring them to a wire rack.
-\end{step}
\ No newline at end of file
+Let them cool on baking sheet for \cutext{5}{min} before transferring them to a wire rack.
+\end{step}