My Dog Might Be A Skinwalker...

Your dog looks so creepy as a skinwalker that was really creepy Marty’s was extremely terrifying I know you guys can survive those creepy dogs!

I love your videos ❤❤❤❤❤.

Poochie should be a character ngl

Thank you for 11 subscriber

Thanks for 130k subscribers 🤣

Johnny said hell

I love your videos ❤❤❤❤❤

Key Ingredients for Chewy Chocolate Chip Cookies The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It’s the ratios and temperature of those ingredients that make this recipe stand out from the rest. Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don’t need a mixer to make these cookies, just like these pumpkin chocolate chip cookies, pumpkin crumb cake cookies, and M&M cookie bars. More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It’s dry and helps the cookies spread. A little bit of spread is a good thing. Cornstarch: Why? Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature, just like in these brown butter marshmallow crispy cookies. See the recipe Notes for how to bring your eggs to room temperature quickly. The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn’t even look like normal cookie dough! The most important step is next. 2 Major Success Tips 1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2–3 hours or up to 3 days. I usually chill it overnight. (No time to chill? Make these soft & chewy chocolate chip cookie bars, giant chocolate chip cookies, chocolate chip cookie cake, or crispy chocolate chip cookie bark instead!) Further reading: How to Prevent Cookies from Spreading 2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that’s 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium-large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We’re talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy

We love your dog

Poochie definitely knows more than he’s telling us

Show me so much Johnny

Johnny get you something fun

You are so sweet to be there with us I really do love

Did Tiffany enjoy this year amount

Johnny has a dog before GTA 6 lol

6:06 the dog is right there

yo Johnny, I love your videos. Keep up the good work. The content makes people feel zing in their mind. That’s happy.

i love your dog johnny

The chocolate part with smart but for some reason my dog is not allergic to chocolate

Of all names u pixked puchi😂