david/recipe-book
1
0
Fork 0
Code Issues Pull Requests Releases Activity

fixing some formatting

Browse Source
This commit is contained in:
David Daily
2026-06-30 10:34:13 -05:00
parent 312de73a98
commit 3ccb2bce3a
1 changed files with 11 additions and 11 deletions
Download Patch File Download Diff File Expand all files Collapse all files
recipes/BBDblChocChip.tex
+9 -9
View File
@@ -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.
@@ -51,9 +51,9 @@ 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.
@@ -61,5 +61,5 @@ 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.
Let them cool on baking sheet for \cutext{5}{min} before transferring them to a wire rack.
\end{step}