@nicolechan: Part 3 | back to school outfits 📚✏️ #backtoschooloutfit #collegeoutfits #collegeoutfit #schooloutfits #schooloutfit #schoolfits #collegefit #outfitinspiration #outfitideas #casualoutfits #casualfashion #casualfits #falloutfitideas #falloutfitinspo back to school, casual outfits, college outfit inspo, college fits, outfit of the day, ootd, school outfit ideas, fall outfit ideas

Nicole ◡̈
Nicole ◡̈
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Sunday 10 September 2023 16:48:13 GMT
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**Learn This Cookie Recipe | Never Queue for Famous Cookies Again** **Thick Chocolate Chip Soft Cookies** This thick chocolate chip soft cookie is my perfect cookie! Crispy outside, incredibly soft and moist inside, with rich chocolate chips. The secret is using cold butter and eggs, and the dough must be chilled to achieve that perfect thick shape without spreading. **Ingredients:** • 270g all-purpose flour (about 2¼ cups) • ¼ tsp baking soda • ½ tsp baking powder • 1 tsp cornstarch • 220g brown sugar (about 1 cup) • 3 tbsp white sugar • 1 cold egg + 1 cold egg yolk • 227g cold unsalted butter (cubed) • 1 tbsp vanilla extract (or vanilla paste) • 170g semi-sweet chocolate chips (about 1 cup) • 85g milk chocolate chunks (about ½ cup) • Pinch of salt • ⅓ tsp instant coffee powder **Instructions:** **Making the Cookie Dough:** 1. In a stand mixer bowl, add cubed cold butter and beat on high for 2 minutes until smooth 2. Add brown and white sugar, continue beating on high for 2-3 minutes until fully combined 3. Add cold eggs, egg yolk, and vanilla, beat on high for 3-4 minutes until all ingredients are completely incorporated 4. In another bowl, mix flour, baking soda, baking powder, salt, and coffee powder 5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined 6. Fold in chocolate chips and chunks with a spatula, being gentle to avoid overmixing **Chilling and Baking:** 1. Divide dough into 170g portions (makes about 6), roll into tall balls 2. Place dough balls on parchment paper, refrigerate for at least 2 hours or overnight - this step is crucial! 3. Preheat oven to 175°C 4. Place frozen dough balls on baking sheet, spacing about 10cm apart 5. Bake for 16-18 minutes until edges are golden but centers are still soft 6. Let cool completely on the baking sheet before moving **Pro Tips:** • The key to success is using COLD butter and COLD eggs - this prevents the dough from becoming too soft and helps achieve thickness • Chilling the dough for at least 2 hours is essential! This prevents cookies from spreading too much in the oven • Roll dough into tall balls rather than flat circles - this creates the thick center when baked #Heartwarming #SweetTreats #Baking #Cookies #HomemadeCookies
**Learn This Cookie Recipe | Never Queue for Famous Cookies Again** **Thick Chocolate Chip Soft Cookies** This thick chocolate chip soft cookie is my perfect cookie! Crispy outside, incredibly soft and moist inside, with rich chocolate chips. The secret is using cold butter and eggs, and the dough must be chilled to achieve that perfect thick shape without spreading. **Ingredients:** • 270g all-purpose flour (about 2¼ cups) • ¼ tsp baking soda • ½ tsp baking powder • 1 tsp cornstarch • 220g brown sugar (about 1 cup) • 3 tbsp white sugar • 1 cold egg + 1 cold egg yolk • 227g cold unsalted butter (cubed) • 1 tbsp vanilla extract (or vanilla paste) • 170g semi-sweet chocolate chips (about 1 cup) • 85g milk chocolate chunks (about ½ cup) • Pinch of salt • ⅓ tsp instant coffee powder **Instructions:** **Making the Cookie Dough:** 1. In a stand mixer bowl, add cubed cold butter and beat on high for 2 minutes until smooth 2. Add brown and white sugar, continue beating on high for 2-3 minutes until fully combined 3. Add cold eggs, egg yolk, and vanilla, beat on high for 3-4 minutes until all ingredients are completely incorporated 4. In another bowl, mix flour, baking soda, baking powder, salt, and coffee powder 5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined 6. Fold in chocolate chips and chunks with a spatula, being gentle to avoid overmixing **Chilling and Baking:** 1. Divide dough into 170g portions (makes about 6), roll into tall balls 2. Place dough balls on parchment paper, refrigerate for at least 2 hours or overnight - this step is crucial! 3. Preheat oven to 175°C 4. Place frozen dough balls on baking sheet, spacing about 10cm apart 5. Bake for 16-18 minutes until edges are golden but centers are still soft 6. Let cool completely on the baking sheet before moving **Pro Tips:** • The key to success is using COLD butter and COLD eggs - this prevents the dough from becoming too soft and helps achieve thickness • Chilling the dough for at least 2 hours is essential! This prevents cookies from spreading too much in the oven • Roll dough into tall balls rather than flat circles - this creates the thick center when baked #Heartwarming #SweetTreats #Baking #Cookies #HomemadeCookies

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