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@valeria02tiktok: Aquela skincare facial é com a zencial. #tratamentofacial @Zencial

valeria02tiktok
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Friday 29 May 2026 19:09:58 GMT
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🍪 Thick & Puffy Cream Cheese Chocolate Chip Cookies Makes about 14 large cookies Ingredients * ½ cup (113 g) unsalted butter, softened but not melted * 4 oz (113 g) full-fat block cream cheese, softened * ¾ cup (150 g) packed brown sugar * ¼ cup (50 g) granulated sugar * 1 large egg * 2 tsp vanilla extract * 2¾ cups (345 g) all-purpose flour * 2 tbsp cornstarch * 1 tsp baking soda * ½ tsp baking powder * ¾ tsp salt * 1½ cups (255 g) semi-sweet chocolate chips or chunks * Optional: flaky salt for the tops Make the dough Beat the butter and cream cheese together for about 1 minute until creamy. Add both sugars and beat another 2 minutes until fluffy. Beat in the egg and vanilla just until combined. In another bowl, mix flour, cornstarch, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and mix on low only until a thick dough forms. Fold in the chocolate chips. Don’t overmix. The secret to making them PUFFY Scoop about 3 tablespoons of dough for each cookie. Instead of rolling them into flat balls, shape each portion into a tall mound—almost like a little cylinder. Place them on a parchment-lined tray and refrigerate for at least 1 hour. For even thicker cookies, chill them 2–3 hours. Do not flatten them before baking. Bake Preheat oven to 375°F (190°C). Place the cold cookie dough about 3 inches apart and bake for 10–13 minutes. You want the edges set and lightly golden while the centers still look soft and slightly underdone. Leave them on the hot baking sheet for 10 minutes before moving them#philadelphia
🍪 Thick & Puffy Cream Cheese Chocolate Chip Cookies Makes about 14 large cookies Ingredients * ½ cup (113 g) unsalted butter, softened but not melted * 4 oz (113 g) full-fat block cream cheese, softened * ¾ cup (150 g) packed brown sugar * ¼ cup (50 g) granulated sugar * 1 large egg * 2 tsp vanilla extract * 2¾ cups (345 g) all-purpose flour * 2 tbsp cornstarch * 1 tsp baking soda * ½ tsp baking powder * ¾ tsp salt * 1½ cups (255 g) semi-sweet chocolate chips or chunks * Optional: flaky salt for the tops Make the dough Beat the butter and cream cheese together for about 1 minute until creamy. Add both sugars and beat another 2 minutes until fluffy. Beat in the egg and vanilla just until combined. In another bowl, mix flour, cornstarch, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and mix on low only until a thick dough forms. Fold in the chocolate chips. Don’t overmix. The secret to making them PUFFY Scoop about 3 tablespoons of dough for each cookie. Instead of rolling them into flat balls, shape each portion into a tall mound—almost like a little cylinder. Place them on a parchment-lined tray and refrigerate for at least 1 hour. For even thicker cookies, chill them 2–3 hours. Do not flatten them before baking. Bake Preheat oven to 375°F (190°C). Place the cold cookie dough about 3 inches apart and bake for 10–13 minutes. You want the edges set and lightly golden while the centers still look soft and slightly underdone. Leave them on the hot baking sheet for 10 minutes before moving them#philadelphia

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