@aaaa50248:

صمت الانـِِـِـكُـُڛـ,ـار 💔😢

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Sunday 16 August 2026 23:03:04 GMT

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لله يجمع بين محبين ☺️

2026-08-17 11:23:52

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زهرة البنفسج :

الله يعوضك خير

2026-08-16 23:34:15

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♛ العز ♛ AL3Z🇸🇦الشمري :

🥺🥺🥺

2026-08-16 23:04:30

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محمد :

🌹🌹🌹🌹🌹🌹

2026-08-17 21:14:23

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Stand together. Avengers: Doomsday arrives in theaters everywhere December 18. Get your tickets now.

Stand together. Avengers: Doomsday arrives in theaters everywhere December 18. Get your tickets now.

Pumpkin Chocolate Chip Cookies 🎃🍪 (recipe makes 10-12 large cookies) Ingredients: ½ cup (113g) unsalted butter (brown it) ⅓ cup (80g) canned pumpkin purée, blotted *spread on a plate and blot with a paper towel 3-4 times. it should be 70g after blotting. ⅔ cup (134g) brown sugar, packed ¼ cup (50g) granulated sugar 1 egg yolk, room temp 2 tsp vanilla extract 1½ cups (180g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) ½ tsp baking soda ½ tsp salt 1 tsp pumpkin pie spice ¾ cup chocolate chips (+ some more for topping!) Ingredients: In a saucepan, brown the butter over medium heat. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!) Cool for about 10 minutes. Mix the slightly cooled brown butter, blotted pumpkin, and both sugars together. Mix in the egg yolk, and vanilla until smooth. *blotting the pumpkin removes some of its moisture & helps prevent the cookies from becoming cakey. don’t skip it! In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. Do not over mix. Chill the dough for 30-60 minutes. Preheat the oven to 350°F. Scoop ~2 tbsp of dough per cookie placing them on a parchment lined baking sheet with ample space between each other. Top each with additional chocolate chips. Bake for about 10-13 minutes until the edges are set & lightly golden. Cool for about 10 minutes before transferring to a wire rack. Enjoy! #bakingrecipe #chocolatechipcookies #pumpkincookies #pumpkin #fallrecipes

Pumpkin Chocolate Chip Cookies 🎃🍪 (recipe makes 10-12 large cookies) Ingredients: ½ cup (113g) unsalted butter (brown it) ⅓ cup (80g) canned pumpkin purée, blotted *spread on a plate and blot with a paper towel 3-4 times. it should be 70g after blotting. ⅔ cup (134g) brown sugar, packed ¼ cup (50g) granulated sugar 1 egg yolk, room temp 2 tsp vanilla extract 1½ cups (180g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) ½ tsp baking soda ½ tsp salt 1 tsp pumpkin pie spice ¾ cup chocolate chips (+ some more for topping!) Ingredients: In a saucepan, brown the butter over medium heat. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!) Cool for about 10 minutes. Mix the slightly cooled brown butter, blotted pumpkin, and both sugars together. Mix in the egg yolk, and vanilla until smooth. *blotting the pumpkin removes some of its moisture & helps prevent the cookies from becoming cakey. don’t skip it! In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. Do not over mix. Chill the dough for 30-60 minutes. Preheat the oven to 350°F. Scoop ~2 tbsp of dough per cookie placing them on a parchment lined baking sheet with ample space between each other. Top each with additional chocolate chips. Bake for about 10-13 minutes until the edges are set & lightly golden. Cool for about 10 minutes before transferring to a wire rack. Enjoy! #bakingrecipe #chocolatechipcookies #pumpkincookies #pumpkin #fallrecipes

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