@quangnham8: Hối hận đã quá muộn rồi #quangnham8 #xuhuong #tiktokgiaitri #funny #fyp

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Thursday 11 June 2026 14:35:53 GMT

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Comments

Brian :

tôi dùng Oppo:)))

2026-06-11 14:39:43

111

... :

sai rồi anh ơi Steve Jobs nha

2026-06-11 15:19:34

9

tên khai sinh: Lương Hoàng Nam :

dùng adr sao biết:))

2026-06-11 14:43:08

48

Duy kha :

Steves jobs là nhà phát minh hay là doanh nhân?

2026-06-12 00:44:07

7

truung enter. :

t dùng andr mà

2026-06-11 17:40:02

5

quá lười để yêu. :

t dùng Android mà bt gì ông steven job đâu -))

2026-06-12 04:25:48

0

rùa=>> 🐢 :

nhưng t dùng Samsung

2026-06-12 14:08:51

0

NGUYÊNsonic :

gặp cô khu vui chơi nha

2026-06-11 14:39:29

5

Sao cx dc… :

Có ngại ko vậy?

2026-06-13 00:03:05

0

Lvt :

elen musk sản xuất ra ip🤓

2026-06-11 16:30:10

2

Thịnh :

Mua iphone thì biết người bán chứ ai biết ông Job là ông nào 🤣

2026-06-12 14:32:17

1

rezdu :

chưa hiểu t chỉ bt steve trong Minecraft thooiiiiiii

2026-06-12 11:54:06

1

Knight Lantern :

t dùng samsung

2026-06-11 17:13:50

1

💢💣 :

t dùng Android m ơi nên t ko bt

2026-06-12 04:42:38

2

ok bn! :

t dùng adr mà bt nó đâu

2026-06-11 14:54:16

3

gái xih có cây đinh m8 :

xinloi

2026-06-11 14:59:19

3

là lá ackerman :

t ko bt t dùng ốp bồ =))))

2026-06-11 14:46:12

1

Hoàng Hoàng Lê :

coi năm sau lại samsung

2026-06-11 15:15:49

2

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Other Videos

yaparken titredim be #eşrefrüya #çagatayulusoy #keşfetteyizzz #beniöneçıkart #eşrefrüyaedit

yaparken titredim be #eşrefrüya #çagatayulusoy #keşfetteyizzz #beniöneçıkart #eşrefrüyaedit

fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 mins to an hour before baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree

fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 mins to an hour before baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree

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