@n._akari: #fyp #tired #depresion #xyzbca #dz

𝓛𝓾𝓬𝓲𝓪
𝓛𝓾𝓬𝓲𝓪
Open In TikTok:
Region: DZ
Sunday 01 November 2026 19:19:20 GMT
16600
2083
16
77

Music

Download

Comments

user3993571626086
user3993571626086 :
و ياااااربي راني فيها راح نهبل
2026-11-10 13:31:15
1
med.fatima6
med🫠 Fatima :
من قلب الحدث
2026-11-05 02:11:21
6
nabii777802
𝓝𝓪༒𝓫𝓲 🦋 :
2026-11-10 12:42:52
1
dy1c589ezvur
اسمهان :
خلي الماضي كي تجيك دمعة مين ذاك سيبيها حطي نفسك أولوية من باعد كامل الناس ، أخرجي شوفي الناس تلقاي الحياة ماتوقفش أنت لي حياتك واقفة لهذا ابداي بدوش الموم فالوقت أي حاجة تقلقك بعديها ديري لحوايج لي تفرحك ديري الحوار مع نفسك وبعدها العقدة المالية لأنو بيها تفرحي راسك
2026-11-08 10:05:42
0
nisouuuuuuuu0
Anissa :
عايشييين بالحرقة 💔
2026-11-07 20:52:52
1
la.patronne40
Baby girl ♎ :
❤️‍🩹
2026-11-04 16:55:24
1
arije998
🌺𝓐𝓻𝓲𝓳𝓮🌺 :
2026-11-10 17:49:07
0
vcrcd3
princesse 🪽 :
2026-11-09 22:06:54
0
_mi_m_a_
✨🐅 :
2026-11-09 19:26:04
0
hjhm779
warda🌺 :
2026-11-10 13:07:37
0
lilissia.5
Mino.cha🪬 :
2026-11-07 17:28:37
0
yxkrc
👑👠 :
💔💔💔
2026-11-02 14:10:39
1
evacaty4
Doudou :
💔💔
2026-11-07 19:24:01
0
samirabouamama
Mira 🦋💕 :
💔💔💔😭
2026-11-06 21:51:06
0
band9359
🥀single girl 🥀 :
🥺🥺🥺
2026-11-06 20:49:31
0
hajar.berradi
Hajar Berradi :
💔💔💔
2026-11-08 02:36:47
0
To see more videos from user @n._akari, please go to the Tikwm homepage.

Other Videos

Bakery-style thick chocolate chip cookies. Ingredients 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 11/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar.  Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #bakerystyle #chocolatechip
Bakery-style thick chocolate chip cookies. Ingredients 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cornstarch 11/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #bakerystyle #chocolatechip

About