I had an amazing chocolate cookie at a party today and the baker told me they were Martha Stewart's Chocolate Crackles, available on the website. I went to the website and found 2 versions of the recipe, one of which I've linked below. The recipes were almost identical; same ingredients in the same amounts, functionally identical directions. For instance, one recipe says to beat "butter and light brown sugar until light and fluffy." while the other says beat "butter and light brown sugar until light and fluffy, 3 to 4 minutes." One recommends parchment and the other, Silpat. Etc. The only significant difference between the recipes is that one says the yield is 4 dozen and the other says 5 dozen.
Here's what I'm wondering about (and why this post is here, not Home Cooking). . . I assume they've published the recipe twice, maybe in different magazines, probably at different times. . .why tweak the recipe? Why not just publish it the exact same way twice? And why on earth would the yield change?
I can imagine that the one I've linked (Silpat, no time given for creaming butter and sugar) is for an audience expected to be a bit more experienced and/or sophisticated, so that those readers would likely be familiar with Silpat, possibly have it or know what to do if they didn't, and recognize properly creamed butter and sugar without the time hint. Or maybe that's not it at all. Any thoughts?