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@real_amro.aep: Polyester edit 😹✌️ || 2 million now!! 😡🤬 || #aftereffects #ae #fypp #foryou #viral #edit #tuff #fy #editing #goviral #blowthisup #fypシ゚viral🖤tiktok #AMRO #spiderman #polyesteredit #polyester #Football #Goat #messi Upload Method > @wizardftb1 #wizardftbluploadmethod

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Det is the cc so laggy
2026-08-02 17:30:19
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Part 12 of trying to find the best chocolate chip cookie recipe! 🍪Today we’re making @Jenna | Butternut Bakery ‘s brown butter chocolate chip cookies!! This cookie: - perfect sweetness - I like the combination of dark and milk chocolate - Cookie texture is crispy but also soft and sort of airy (bc of the cornstarch) Cookie ranking Top 3: Scientifically sweet, Claire Saffitz, Easy gay oven 4. Jacque Torres 5. Well made by Kiley 6. Broma 7. Emijuju 8. Butternut bakery brown butter CCC— I decided that I’m not the biggest fan of the texture! It tastes so good but I’m just not used to the texture. Totally a preference tho! 9. Handle the heat 10. Joshua Weissman 11. 6th street Ingredients: * 1 cup (220g) unsalted European-style butter + 2 tbsp (like Kerrygold) * 1 3/4 cup (228g) all-purpose flour, spooned and leveled * 1 tbsp cornstarch * 1/2 tsp kosher salt * 3/4 tsp baking soda * 1/4 tsp baking powder * 3/4 cup (155g) packed dark brown sugar * 1/2 cup (100g) granulated sugar * 2 tsp vanilla extract * 1/2 tsp fresh lemon juice * 1 large egg + 1 egg yolk * 6 oz 70% dark chocolate, chopped into medium chunks. I used @Lindt Chocolate USA 70% * 3 oz milk chocolate, finely chopped (Jenna recommends hazelnut milk chocolate! I used @Theo Chocolate milk chocolate * Flaky sea salt, for sprinkling on top Directions: 1. Slice the 1 cup of butter and add it to a medium saucepan over medium heat.  2. Stir to melt down, then continue to stir as it goes from melted and bright yellow, to loud and bubbly, about 3 minutes. Next, it will turn foamy and quiet which is when the browning process happens. Keep stirring and look out for a deep change in color – it’s ready when it turns a deep brown and gives off a nutty/toffee aroma.  3. Remove it from the heat and immediately pour into a measuring glass. Drop in 2 extra tablespoons of butter to reach back up to exactly 1 cup. Stir to melt in the butter and place in the refrigerator to cool. 4. In the meantime, whisk together the flour, cornstarch, salt, baking soda, and baking powder in a small bowl and set aside. 5. Once the brown butter has cooled (it can still be a little warm, just not piping hot), pour it into a large mixing bowl along with the dark brown sugar and granulated sugar. Thoroughly whisk to combine. 6. Add in the vanilla, lemon juice, egg, and egg yolk and vigorously whisk until the mixture turns a shade lighter, about 2 minutes of mixing. *this step is very important to emulsify the dough and break down the sugars, so don’t be afraid to really go for it here! 7. Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is fully mixed in, add in the chopped chocolate and continue to fold until fully combined. The dough will be sticky but should hold its shape when scooped. 8. Using a large 2 ounce cookie scoop (or 1/4 cup), scoop the dough out onto a plate lined with parchment paper. 9. Place the plate of cookie dough into the refrigerator uncovered. The dough can be chilled for at least 4 hours but I highly recommend chilling the dough overnight for the best flavor and texture.  10. The next day, preheat the oven to 350F and line a large baking sheet with parchment paper. 11. Place 3-4 cookies onto the tray well spaced apart and bake for 12-14 minutes or until the edges are golden and the center is pale, puffed, and slightly underdone.  12. If the cookies bake a little wonky, use the inside curve of a fork to nudge in the sides right when the cookies are pulled from the oven. 13. Top with a pinch of flaky sea salt and allow the cookies to rest on the pan for a few minutes, then transfer to a cooling rack. These cookies are best enjoyed at room temp so dig in!  Recipe: https://butternutbakeryblog.com/bakery-style-chocolate-chip-cookies #chocolatechipcookierecipe #brownbutterchocolatechipcookies #chocolatechipcookie #butternutbakery #cookieseries
Part 12 of trying to find the best chocolate chip cookie recipe! 🍪Today we’re making @Jenna | Butternut Bakery ‘s brown butter chocolate chip cookies!! This cookie: - perfect sweetness - I like the combination of dark and milk chocolate - Cookie texture is crispy but also soft and sort of airy (bc of the cornstarch) Cookie ranking Top 3: Scientifically sweet, Claire Saffitz, Easy gay oven 4. Jacque Torres 5. Well made by Kiley 6. Broma 7. Emijuju 8. Butternut bakery brown butter CCC— I decided that I’m not the biggest fan of the texture! It tastes so good but I’m just not used to the texture. Totally a preference tho! 9. Handle the heat 10. Joshua Weissman 11. 6th street Ingredients: * 1 cup (220g) unsalted European-style butter + 2 tbsp (like Kerrygold) * 1 3/4 cup (228g) all-purpose flour, spooned and leveled * 1 tbsp cornstarch * 1/2 tsp kosher salt * 3/4 tsp baking soda * 1/4 tsp baking powder * 3/4 cup (155g) packed dark brown sugar * 1/2 cup (100g) granulated sugar * 2 tsp vanilla extract * 1/2 tsp fresh lemon juice * 1 large egg + 1 egg yolk * 6 oz 70% dark chocolate, chopped into medium chunks. I used @Lindt Chocolate USA 70% * 3 oz milk chocolate, finely chopped (Jenna recommends hazelnut milk chocolate! I used @Theo Chocolate milk chocolate * Flaky sea salt, for sprinkling on top Directions: 1. Slice the 1 cup of butter and add it to a medium saucepan over medium heat.  2. Stir to melt down, then continue to stir as it goes from melted and bright yellow, to loud and bubbly, about 3 minutes. Next, it will turn foamy and quiet which is when the browning process happens. Keep stirring and look out for a deep change in color – it’s ready when it turns a deep brown and gives off a nutty/toffee aroma.  3. Remove it from the heat and immediately pour into a measuring glass. Drop in 2 extra tablespoons of butter to reach back up to exactly 1 cup. Stir to melt in the butter and place in the refrigerator to cool. 4. In the meantime, whisk together the flour, cornstarch, salt, baking soda, and baking powder in a small bowl and set aside. 5. Once the brown butter has cooled (it can still be a little warm, just not piping hot), pour it into a large mixing bowl along with the dark brown sugar and granulated sugar. Thoroughly whisk to combine. 6. Add in the vanilla, lemon juice, egg, and egg yolk and vigorously whisk until the mixture turns a shade lighter, about 2 minutes of mixing. *this step is very important to emulsify the dough and break down the sugars, so don’t be afraid to really go for it here! 7. Pour in the dry ingredients and use a rubber spatula to fold the dough together. Just before the flour is fully mixed in, add in the chopped chocolate and continue to fold until fully combined. The dough will be sticky but should hold its shape when scooped. 8. Using a large 2 ounce cookie scoop (or 1/4 cup), scoop the dough out onto a plate lined with parchment paper. 9. Place the plate of cookie dough into the refrigerator uncovered. The dough can be chilled for at least 4 hours but I highly recommend chilling the dough overnight for the best flavor and texture.  10. The next day, preheat the oven to 350F and line a large baking sheet with parchment paper. 11. Place 3-4 cookies onto the tray well spaced apart and bake for 12-14 minutes or until the edges are golden and the center is pale, puffed, and slightly underdone.  12. If the cookies bake a little wonky, use the inside curve of a fork to nudge in the sides right when the cookies are pulled from the oven. 13. Top with a pinch of flaky sea salt and allow the cookies to rest on the pan for a few minutes, then transfer to a cooling rack. These cookies are best enjoyed at room temp so dig in!  Recipe: https://butternutbakeryblog.com/bakery-style-chocolate-chip-cookies #chocolatechipcookierecipe #brownbutterchocolatechipcookies #chocolatechipcookie #butternutbakery #cookieseries

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