@throwbackarchivess: #doutzenkroes and her sister #renskroes around the 90s. they look so cute #modelingtips #90sthrowback #childhood

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Region: BR

Sunday 27 September 2026 14:36:54 GMT

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kate olsen :

Objectively speaking Doutzen is the prettiest VS angel of all times 😳

2026-10-17 21:35:24

1

Joseph :

True feminine beauty

2026-09-27 20:54:48

384

Rossellina💕 :

they looked so much alike I couldnt distinguish without looking at the names😅

2026-09-28 09:58:08

213

￴ ￴ ￴🇸🇷🇵🇭 :

I can speak Dutch but they’re Dutch sounds magical

2026-09-29 12:13:33

199

thebigmsquared :

beautiful sisters♥️🪽

2026-09-27 18:28:46

272

Roses&Reins :

De een is fotomodel en de ander heeft een gezin met een grapist

2026-10-12 15:00:58

7

𝖗𝖆𝖞𝖊𝖆 :

They had the perfect childhood oml

2026-09-30 14:32:44

11

victoria :

aww so cute

2026-09-27 17:40:02

58

🪽 :

Angels

2026-09-28 00:18:37

42

sasha :

2026-09-28 00:04:49

23

Marja V :

Grear genes

2026-09-28 05:22:29

2

ℛ🪽🦢 :

I can understand her !!

2026-09-29 20:03:55

4

رياض احمد :

❤️

2026-09-28 09:03:14

1

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$Brown Butter Chocolate Chip Cookies Serves 20 Crisp edges, chewy centers, and puddles of melted chocolate, with nutty brown butter and a short chill for the best texture. Ingredients • 187.5 grams unsalted butter • 166.67 grams packed light brown sugar • 83.33 grams granulated sugar • 0.83 large egg, cold • 0.83 large egg yolk, cold • 8.22 millilitres pure vanilla extract • 233.33 grams all-purpose flour • 4.11 millilitres baking soda • 4.11 millilitres fine sea salt • 250 grams semisweet chocolate chunks or chopped bar (or chips) • 0.83 pinch flaky sea salt, for topping Steps 1. Brown the butter 6min Melt 187.5 grams unsalted butter in a light-colored saucepan over medium heat, swirling often. It will foam, then turn golden with brown flecks on the bottom and smell nutty, about 5-7 minutes. Pour immediately into a large heatproof bowl, scraping in all the brown bits. 2. Cool the butter 15min Let the browned butter cool until warm but not hot, about 15 minutes, so it won't scramble the eggs. 3. Mix the sugars 1min Whisk 166.67 grams packed light brown sugar and 83.33 grams granulated sugar into the cooled butter until smooth and glossy, about 1 minute. 4. Add eggs and vanilla Whisk in 0.83 large egg, cold, 0.83 large egg yolk, cold, and 8.22 millilitres pure vanilla extract until the mixture is thick, smooth, and lightened in color. 5. Fold in the dry ingredients Sprinkle 233.33 grams all-purpose flour, 4.11 millilitres baking soda, and 4.11 millilitres fine sea salt over the batter and fold with a spatula until just combined with no dry streaks. Don't overmix or the cookies will be tough. Fold in 250 grams semisweet chocolate chunks or chopped bar (or chips). 6. Chill the dough 30min Cover and refrigerate at least 30 minutes (up to 72 hours for deeper toffee flavor). This keeps the cookies from spreading too thin and improves chew. 7. Preheat and portion Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop dough into 2-tablespoon balls and place about 2 inches apart. Press a few extra chocolate pieces on top for looks, if you like. 8. Bake 12min Bake one sheet at a time, 11-13 minutes, until the edges are golden and set but the centers still look slightly underdone. Sprinkle with 0.83 pinch flaky sea salt, for topping right out of the oven. 9. Cool 5min Let the cookies rest on the sheet 5 minutes to finish setting, then move to a wire rack. For bakery-style rounds, bump the edges with a round cutter or glass while still hot. Room temperature in an airtight container up to 4 days. Freeze scooped dough balls on a tray, then bag them and bake from frozen at 350\u00b0F, adding 1-2 minutes. #angel #angeldevil #chainsawman #relatable #bitchboy$
Brown Butter Chocolate Chip Cookies Serves 20 Crisp edges, chewy centers, and puddles of melted chocolate, with nutty brown butter and a short chill for the best texture. Ingredients • 187.5 grams unsalted butter • 166.67 grams packed light brown sugar • 83.33 grams granulated sugar • 0.83 large egg, cold • 0.83 large egg yolk, cold • 8.22 millilitres pure vanilla extract • 233.33 grams all-purpose flour • 4.11 millilitres baking soda • 4.11 millilitres fine sea salt • 250 grams semisweet chocolate chunks or chopped bar (or chips) • 0.83 pinch flaky sea salt, for topping Steps 1. Brown the butter 6min Melt 187.5 grams unsalted butter in a light-colored saucepan over medium heat, swirling often. It will foam, then turn golden with brown flecks on the bottom and smell nutty, about 5-7 minutes. Pour immediately into a large heatproof bowl, scraping in all the brown bits. 2. Cool the butter 15min Let the browned butter cool until warm but not hot, about 15 minutes, so it won't scramble the eggs. 3. Mix the sugars 1min Whisk 166.67 grams packed light brown sugar and 83.33 grams granulated sugar into the cooled butter until smooth and glossy, about 1 minute. 4. Add eggs and vanilla Whisk in 0.83 large egg, cold, 0.83 large egg yolk, cold, and 8.22 millilitres pure vanilla extract until the mixture is thick, smooth, and lightened in color. 5. Fold in the dry ingredients Sprinkle 233.33 grams all-purpose flour, 4.11 millilitres baking soda, and 4.11 millilitres fine sea salt over the batter and fold with a spatula until just combined with no dry streaks. Don't overmix or the cookies will be tough. Fold in 250 grams semisweet chocolate chunks or chopped bar (or chips). 6. Chill the dough 30min Cover and refrigerate at least 30 minutes (up to 72 hours for deeper toffee flavor). This keeps the cookies from spreading too thin and improves chew. 7. Preheat and portion Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop dough into 2-tablespoon balls and place about 2 inches apart. Press a few extra chocolate pieces on top for looks, if you like. 8. Bake 12min Bake one sheet at a time, 11-13 minutes, until the edges are golden and set but the centers still look slightly underdone. Sprinkle with 0.83 pinch flaky sea salt, for topping right out of the oven. 9. Cool 5min Let the cookies rest on the sheet 5 minutes to finish setting, then move to a wire rack. For bakery-style rounds, bump the edges with a round cutter or glass while still hot. Room temperature in an airtight container up to 4 days. Freeze scooped dough balls on a tray, then bag them and bake from frozen at 350\u00b0F, adding 1-2 minutes. #angel #angeldevil #chainsawman #relatable #bitchboy

Đôi khi chỉ cần đạp 2-3 vòng là giải toả hết mệt mỏi #vlogminhhai #tiktokshop #xedap #xedapthethao #xedapdiahinh

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i said what i said 🙂‍↕️ // full recipe on instagram

i said what i said 🙂‍↕️ // full recipe on instagram

#❤️

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