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@fior.10.kaki: Oui bien sûr car moi et lui formons ☝️🫂🫂❤️‍🔥 @Gacha 10 chiffres

Fior 10 Kaki
Fior 10 Kaki
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Wednesday 10 June 2026 23:31:06 GMT
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stephen.benz0
Stéphane Benz :
Mes tchalé ❤️🤫
2026-06-10 23:33:54
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Basics Done Right is here! Because mastering the simple stuff makes you a kitchen legend. Starting strong with my Brown Butter Ultimate Chocolate Chip Cookie, guaranteed to be the only cookie recipe you’ll ever need. Brown Butter Chocolate Chip Cookie Recipe Makes 12 cookies 320g butter 275g brown sugar 120g caster sugar 3 eggs 360g self raising flour 250g plain flour 25g corn flour 10g bi carb soda 300g small choc chips 300g large choc chips (melts) Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and allow it to cool to room temperature. In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it. Mix until smooth and creamy. Add the brown sugar and caster sugar and mix again until well combined. Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix. Fold in both the small and large chocolate chips by hand. Divide the dough into 150g portions and place on a lined tray. Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre. Let cool slightly before enjoying.
Basics Done Right is here! Because mastering the simple stuff makes you a kitchen legend. Starting strong with my Brown Butter Ultimate Chocolate Chip Cookie, guaranteed to be the only cookie recipe you’ll ever need. Brown Butter Chocolate Chip Cookie Recipe Makes 12 cookies 320g butter 275g brown sugar 120g caster sugar 3 eggs 360g self raising flour 250g plain flour 25g corn flour 10g bi carb soda 300g small choc chips 300g large choc chips (melts) Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and allow it to cool to room temperature. In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it. Mix until smooth and creamy. Add the brown sugar and caster sugar and mix again until well combined. Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix. Fold in both the small and large chocolate chips by hand. Divide the dough into 150g portions and place on a lined tray. Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre. Let cool slightly before enjoying.
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