Cover pie crust with crumped parchment paper and fill with pie weights.
Blind bake for about 30 minutes or until crust is very lightly browned.
Reduce oven temperature to 275F.
In a medium sized pot, add sugar, corn syrup, butter, vinilla, and salt.
While stirring constantly, gently heat the mixture until sugar is fully dissolved.
Beat the eggs in a seperate bowl and mix in a small amount of the heated sugar mixture to temper.
Add the tempered eggs into the rest of mixture and gently heat while stirring constantly until it reaches a
temperature of 130F on a thermometer.
Take off the heat and mix in the pecans.
Pour mixture into the prepared pie crust, and make for about 60 minutes or until fully set.
Fully cool before serving.
Triple Chocolate Cookies (Serves 16)
By Taylor Jones (Me)
2 cups flour
1/2 cup cocoa powder
2 tsp baking powder
2 tsp instant expresso powder
1 tsp salt
28oz semisweet chocolate chips
4 eggs
2 tsp vanilla extract
10 tbsp butter, softened
1-1/2 cups packed dark brown sugar
1/2 cup white sugar
Mix flour, cocoa, baking powder, expressor powder, and salt in a large bowl. Set aside.
In 10 second intervals, gently melt 16oz of the chocolate chips in a microwave. Let cool slightly.
Using a hand mixer, cream the butter and sugars together until lightened in color.
Add the eggs and vanilla to the sugar mixture and mix until fully incorperated.
Add the melted chocolate and mix until fully incorperated.
With a rubber spatula, gently mix the dry ingredients and the rest of the chocolate chips into the wet
ingredients. Mix until just combined. Don't overmix.
Cover the bowl and let set at room temperature for 30 minutes.
While waiting for the cookies to set, preheat your oven to 350F.
Line a baking sheet with parchment paper.
Using a 2 tbsp cookie scoop (or just estimate), roll out a dozen cookies and place evenly on the baking sheet.
Bake for 10 minutes or until the edges begin to set.
Cool on the baking sheet for 10 minutes before removing.
