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@uiobellaaa: POV: the dress that makes you feel expensive. #dress #backlessdress #loungedresses #fyp #tiktokshoprestock

UIO
UIO
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Region: US
Saturday 18 July 2026 12:30:10 GMT
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Comments

ldy.mj
MeaLuvJones :
It looks nothing like that. The lace is cheap.
2026-07-23 19:45:08
3
lendyrico
Halftown :
is backless or not?
2026-07-22 12:30:47
7
marla.major
Marla Major :
Yeah, that’s deceiving. I was gonna buy but now I can’t trust it.
2026-07-22 13:58:05
5
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Ai cũng bị Thâm nách ,bẹ.n ,môn.g thì dùng thử đi các bà
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Part 9 of trying to find the best chocolate chip cookie recipe!!!🍪 Today we’re trying the Jacques Torres CCC Top 3 cookies are still: scientifically sweet, Claire Saffitz, and well made by Kiley Ingredients: 2 cups minus 2 tablespoons cake flour (8 ½ ounces) 1 ⅔ cups bread flour (8 ½ ounces) 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse sea salt, plus more for sprinkling 1 ¼ cups unsalted butter (2 ½ sticks) 1 ¼ cups light brown sugar (10 ounces) 1 cup plus 2 tablespoons granulated sugar (8 ounces) 2 large eggs 2 teaspoons natural vanilla extract 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content Step 1 Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Step 2 Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. Step 3 When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Step 4 Scoop 6 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Recipe: https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies #chocolatechipcookierecipe #chocolatechipcookie #jacquestorres #bestchocolatechipcookie #cookieseries
Part 9 of trying to find the best chocolate chip cookie recipe!!!🍪 Today we’re trying the Jacques Torres CCC Top 3 cookies are still: scientifically sweet, Claire Saffitz, and well made by Kiley Ingredients: 2 cups minus 2 tablespoons cake flour (8 ½ ounces) 1 ⅔ cups bread flour (8 ½ ounces) 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse sea salt, plus more for sprinkling 1 ¼ cups unsalted butter (2 ½ sticks) 1 ¼ cups light brown sugar (10 ounces) 1 cup plus 2 tablespoons granulated sugar (8 ounces) 2 large eggs 2 teaspoons natural vanilla extract 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content Step 1 Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Step 2 Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. Step 3 When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Step 4 Scoop 6 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Recipe: https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies #chocolatechipcookierecipe #chocolatechipcookie #jacquestorres #bestchocolatechipcookie #cookieseries
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