@lx.video4: #CityTasteTest #foryoup #fyp

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Friday 13 November 2026 09:56:26 GMT
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eera_jutt85
Heera_juttt85 :
perfection 👌 😍
2026-11-14 21:54:14
0
lacostao7
@_L_T_1_N_82 :
[Fire][Fire][Fire] HOLLY
2026-11-13 23:04:46
0
suleyman.dimitrov
Sasho Mehmedov :
top Model
2026-11-13 11:31:41
0
shokorjan
Parwiz is the king :
beautiful 💋👌
2026-11-14 01:40:06
0
tracker0739
Ride :
esplendida
2026-11-14 20:47:09
0
pre.jean27
père Jean :
2026-11-14 09:45:50
2
zorba7212
Zorba :
piękna dziewczyna cukiereczek
2026-11-14 22:01:00
0
rinostella18
stellina :
bella passerina
2026-11-14 18:03:58
0
thomas.lietz43
Thomas Lietz :
wunderschöne Frau
2026-11-14 18:07:36
0
ramon.torres254
Ramon Torres :
Precious and spectacular... as always.🤩
2026-11-13 22:38:01
0
salvatoremaisto58
salvatore maisto628 :
HAI RAGIONE. È UNA BELLA PASSERINA 🥰🥰🥰🥰
2026-11-14 19:22:27
0
user11779086672973
user11779086672973 :
Te quiero 💞conocerte 💞
2026-11-15 02:15:53
0
44444455zu
44444455zu :
vous etes coume lafleur👍👍❤️
2026-11-14 16:42:37
0
tof.ledipas1
tof ledipas :
au secours
2026-11-13 22:09:57
1
domenico.domenico71
domenicodomenicon4 :
2026-11-13 20:17:49
1
erichkrol
erichkrol :
2026-11-14 17:31:32
0
umit.turgut
Ümit Durgut :
😍
2026-11-14 15:42:27
0
bubosuad
Suad Kapidžić :
2026-11-14 15:49:51
0
marcin111111978
Marcin Rugała563 :
piękności ❤️❤️❤️🥰🥰🥰
2026-11-14 13:03:54
0
markus.1860
Markus 1860 :
Perfekt
2026-11-14 12:33:06
0
umit.turgut
Ümit Durgut :
🥰
2026-11-14 15:42:21
0
cerbero7651
CERBERO :
😘😘😘😘💕💕💕💕
2026-11-14 21:28:08
0
aleksandr.morozov42
Aleks Moro :
2026-11-14 15:07:29
0
me012367
ZooT :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-11-14 14:39:43
0
anliju68
jr :
2026-11-14 18:29:30
0
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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

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