);
/* ---------- formatter ---------- */
function formatAmount(n, unit) {
if (unit === 'lg' || unit === 'tsp' || unit === 'tbsp') {
const rounded = Math.round(n * 4) / 4;
return `${prettyFraction(rounded)} ${unit}`;
}
if (unit === 'cup') {
const rounded = Math.round(n * 8) / 8;
return `${prettyFraction(rounded)} ${unit}`;
}
if (n < 10) return `${(Math.round(n * 10) / 10)} ${unit}`;
return `${Math.round(n)} ${unit}`;
}
function prettyFraction(n) {
const whole = Math.floor(n);
const frac = n - whole;
const fmap = { 0.125: '⅛', 0.25: '¼', 0.333: '⅓', 0.375: '⅜', 0.5: '½', 0.625: '⅝', 0.66: '⅔', 0.667: '⅔', 0.75: '¾', 0.875: '⅞' };
let bestKey = null, bestDelta = Infinity;
for (const k of Object.keys(fmap)) {
const d = Math.abs(parseFloat(k) - frac);
if (d < bestDelta) { bestDelta = d; bestKey = k; }
}
if (frac < 0.05) return `${whole}`;
if (bestDelta < 0.04) return whole === 0 ? fmap[bestKey] : `${whole} ${fmap[bestKey]}`;
return n.toFixed(2).replace(/\.?0+$/, '');
}
/* ---------- Why this works ---------- */
const WhyItWorks = ({ locale, recipe }) => (
Editorial
{t(locale, 'why_works')}
The technique notes behind the recipe — written by the editor who tested it, not a content farm.
{[
{ h: 'The brown butter is the entire flavor system.',
p: 'Browning butter denatures the milk proteins and triggers Maillard browning, producing 2-furfurylthiol and related toasted compounds that read on the palate as hazelnut and caramel. In a chocolate chip cookie those compounds amplify the chocolate without adding sweetness — which is why this cookie tastes more chocolatey than recipes using twice the chocolate.' },
{ h: 'Two flours are not a gimmick.',
p: 'A blend of all-purpose and bread flour adds enough gluten development for a chewy interior while preserving the tender crumb you get from AP. Bread flour alone tightens the crumb; AP alone makes the cookie too tender and prone to crumbling at the edges.' },
{ h: 'The 24-hour rest changes everything.',
p: 'Resting the dough allows the flour to fully hydrate, the enzymes to break down starches into simpler sugars, and the brown butter aromatics to redistribute. The result is a deeper-colored cookie with a more complex flavor and the characteristic ripple-edge.' },
{ h: 'Tap the tray.',
p: 'Tapping the pan firmly when the cookies leave the oven deflates the centers and creates the rippled, fault-line edge. It also breaks the surface tension that would otherwise trap moisture, giving you crisp edges and a soft middle.' },
].map((b, i) => (