Chocolate Chocolate Cookies

Ingredients
1/3 cup (2.5 ounces) granulated sugar, plus 1/3 cup for coating
1 1/2 cups (7.5 ounces) unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder (I've used plain old Hersheys and they are still delicious)
1/2 tsp baking soda
1/4 tsp table salt plus 1/8 tsp table salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 Tbsp (1.5 sticks) unsalted butter, softened
1/3 cup (2.5 ounces) packed dark brown sugar
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces

Directions
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

In stand mixer fitted with paddle attachment (or with a handheld beater), beat butter, brown sugar, and 1/3 cup granulated sugar at medium-high speed for about two minutes, until light and fluffy. Reduce speed to medium-low, add corn syrup mixture, and beat until mixed together, about 30 seconds. Add flour mixture and chopped chocolate and mix on low until just incorporated. Give dough a final stir with a rubber spatula to make sure no pockets of flour remain.

Chill dough 30 minutes to firm slightly (do not chill longer)

Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish.

Divide the dough into 16 equal portions. Roll into balls about 1.5 inches in diameter. Drop dough balls into sugar and toss to coat. Set dough balls on prepared baking sheet, spacing 2 inches apart. Bake for 10-11 minutes, until cookies are puffed and cracked and edges have begun to set but centers are still soft. Do not overbake, the cookies will look raw between cracks. If you bake 2 sheets at the same time, reverse the position of hte baking sheets halfway through baking (from top to bottom and front to back).  Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Cafe Rio Pork Copy Cat

2 pounds Pork

3 cans coke

1/4 cup brown sugar

dash garlic salt

1/4 cup water

1 can slived green chilies

3/4 car red enchilada sauce

1 cup brown sugar

Add a can and a half of Coke and 1/4th cup brown sugar to a ziplock bag with pork. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 5-6 hours, or until shreds easily. Remove pork from crock pot and drain liquid. Shred Pork

In a blender blend 1/2 can coke, chilies, enchilada sauce and a cup of brown sugar. If its a bi think add more coke. Place the shredded pork and sauce back into the crock pot and cook on low for 2 hours.