@.mewtiii: 🪽this is COMPETITION #xyzbca #blowup? #viral #hyunjin

𝙢𝘦𝘸ti 𐙚 ̊⋆.

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Friday 18 September 2026 11:14:21 GMT

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Comments

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴￴ ￴ ￴ ￴ ￴ ￴ :

Now say lasagna

2026-09-18 23:23:31

177

𝔏𝔞𝔰𝔞𝔤𝔫𝔞🍝(ᴴʸᵘⁿʲⁱⁿ ᵛᵉʳ.) :

i bet he can’t say my nickname

2026-09-23 11:02:34

14

dante mi insegue :

EXACTLY WHAT I THOUGHT

2026-09-18 11:53:32

599

Jaydox 👤 :

Hyunjin com whatttttttt😂😂😂😂😂😂

2026-09-18 22:49:59

0

아드리아나🇵🇷 :

He still has to learn how to say lasana...

2026-09-19 05:50:58

64

tanyapluslove :

So he can now say competition but still can’t sing Heyday he’s got his priorities lol

2026-09-19 03:53:30

22

Tereza :

I knew it reminded me of smth lol

2026-09-18 12:20:49

30

Lee~know🍑hun¥ers :

that’s what I thought when i watched this ep😭😂

2026-09-18 16:06:43

15

Sam (Lee Know's ver) 🔆🌀 :

I KNEW IT SOUNDED FAMILIAR

2026-09-18 18:43:21

10

🎀🦋𝓓𝓸𝓻𝓲𝓼™ :

Lol, I thought of the same moment. Thank you for the edit 😂❤️

2026-09-19 04:22:09

5

⟭⟬ L_min ⊙⊝⊜ ⁷ :

2026-09-18 11:35:58

51

아이린 (skz vers) :

this is exactly what i thought in that moment

2026-09-20 15:07:41

3

mmm~ :

2026-09-18 11:37:26

10

only.leesavage :

EXACTLY WHAT I THOUGHT

2026-09-18 20:10:53

1

子琳 🔥 :

COMPETITION

2026-09-22 23:22:37

0

Liza & that |MENTALIST_FAN| 16 :

2026-09-18 15:00:16

0

sarah.supreem :

2026-09-18 11:33:17

1

Táytáy😛 :

Remember he can’t say “lasagna” 😭 or can he now

2026-09-18 14:03:59

4

Kyra🌹 :

Next lasagna

2026-09-19 12:39:19

1

Bang Chan • Following :

BANG CHAN

2026-09-18 12:04:37

0

🎧☾⋆‧°𓏲ּ𝄢˙⋆✮🖤 :

🤣🤣🤣

2026-09-19 06:48:04

0

Secret 🤫 :

@Hyunjin

2026-09-18 16:11:47

0

Jane :

@✨Bangchan✨

2026-09-19 00:12:59

0

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Brown Butter Chocolate Chip Cookies Ingredients: * 1 cup (227 g) salted butter * 1¼ cups (250 g) packed dark brown sugar * ⅓ cup (67 g) granulated sugar * 1 large egg * 1 large egg yolk * 2 teaspoons vanilla extract * 2 cups (270 g) all-purpose flour, spooned and leveled * ¾ teaspoon baking soda * ½ teaspoon fine sea salt * 1 cup (185 g) milk chocolate chips * 4 oz (113 g) semi-sweet chocolate, roughly chopped * Flaky sea salt, for topping Instructions: 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Melt the butter in a light-colored pan over medium heat. Continue cooking, stirring frequently, until the milk solids on the bottom turn golden brown and the butter smells nutty. Do not wait for all of the foam to disappear. Immediately pour the brown butter into a large mixing bowl, scraping in all those browned bits. 3. Let the brown butter cool for 15–20 minutes, stirring occasionally. It should still be fluid and slightly warm, but no longer hot or beginning to solidify. 4. Add the dark brown sugar and granulated sugar. Whisk until thoroughly combined. The mixture will resemble a thick, wet caramel paste and may still look slightly grainy. 5. Whisk in the egg, egg yolk, and vanilla just until combined. 6. Add the flour, baking soda, and salt. Fold just until no dry streaks remain. If measuring by cups, spoon the flour into the measuring cup and level it off—do not scoop directly from the flour container or you can end up with too much flour. 7. Fold in the milk chocolate chips and chopped semi-sweet chocolate. 8. Scoop the dough into ¼-cup portions and place 4–5 cookies at a time on the prepared baking sheet, leaving plenty of room between them. Do not flatten. 9. Bake for 10–12 minutes, until the edges are golden and the centers are soft but set. 10. Immediately after removing the pan from the oven, firmly tap it on the counter about 3 times. This helps the cookies settle and creates those rippled edges. 11. Sprinkle with flaky sea salt and let the cookies cool on the baking sheet for about 10 minutes before transferring. #chocolatechipcookies #cookierecipe #chocolatechipcookierecipe #brownbutterchocolatechipcookies #cookies

Brown Butter Chocolate Chip Cookies Ingredients: * 1 cup (227 g) salted butter * 1¼ cups (250 g) packed dark brown sugar * ⅓ cup (67 g) granulated sugar * 1 large egg * 1 large egg yolk * 2 teaspoons vanilla extract * 2 cups (270 g) all-purpose flour, spooned and leveled * ¾ teaspoon baking soda * ½ teaspoon fine sea salt * 1 cup (185 g) milk chocolate chips * 4 oz (113 g) semi-sweet chocolate, roughly chopped * Flaky sea salt, for topping Instructions: 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Melt the butter in a light-colored pan over medium heat. Continue cooking, stirring frequently, until the milk solids on the bottom turn golden brown and the butter smells nutty. Do not wait for all of the foam to disappear. Immediately pour the brown butter into a large mixing bowl, scraping in all those browned bits. 3. Let the brown butter cool for 15–20 minutes, stirring occasionally. It should still be fluid and slightly warm, but no longer hot or beginning to solidify. 4. Add the dark brown sugar and granulated sugar. Whisk until thoroughly combined. The mixture will resemble a thick, wet caramel paste and may still look slightly grainy. 5. Whisk in the egg, egg yolk, and vanilla just until combined. 6. Add the flour, baking soda, and salt. Fold just until no dry streaks remain. If measuring by cups, spoon the flour into the measuring cup and level it off—do not scoop directly from the flour container or you can end up with too much flour. 7. Fold in the milk chocolate chips and chopped semi-sweet chocolate. 8. Scoop the dough into ¼-cup portions and place 4–5 cookies at a time on the prepared baking sheet, leaving plenty of room between them. Do not flatten. 9. Bake for 10–12 minutes, until the edges are golden and the centers are soft but set. 10. Immediately after removing the pan from the oven, firmly tap it on the counter about 3 times. This helps the cookies settle and creates those rippled edges. 11. Sprinkle with flaky sea salt and let the cookies cool on the baking sheet for about 10 minutes before transferring. #chocolatechipcookies #cookierecipe #chocolatechipcookierecipe #brownbutterchocolatechipcookies #cookies

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