Chocolate Chili Crackles

• 10 tablespoons butter
• 1 cup brown sugar
• 1/3 cup sorghum molasses or molasses
• 10 ounces extra bittersweet chocolate, chopped
• 3 cups all purpose flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 teaspoons ancho chili powder
• 2 large eggs

1. Heat butter, sugar, sorghum molasses and chocolate in pan over low heat until chocolate and butter have melted.rnRemove from heat.
2. Whisk the flour, coca, baking soda, salt, cinnamon and ancho chili powder together in a small bowl and set aside.
3. Pour chocolate mixture into a mixing bowl.rnAdd the eggs one at a time, and mix until they are blended into the chocolate mixture.
4. Add the dry ingredients into the chocolate mixture. I do this by hand.rnThe dough should come together and be somewhat firm and glossy.
5. Divide the dough into three discs and cover with plastic film.rnRefrigerate until the dough is quite firm, about 2-3 hrs.( If you're in a hurry you can put a disc in the freezer for 20 minutes or so, but watch carefully.)
6. Preheat oven to 350. rnFor each cookie, you need a chunk of dough that's about 1 1/2 T sized, which you will roll into a shiny ball and place on a silpat/parchment lined cookie sheet .rnThis dough is very firm when it's chilled, so I use a knife to grid and cut it into chunks, and then roll each chunk into a ball.
7. Right before you put the cookies in the oven, lightly press your thumb on each to flatten slightly.rnThis helps them cook evenly, and also keeps them from rolling all over the place when you're trying to get them into the oven.
8. Bake 10-12 minutes, until cookies are lightly crackled, taking care not to over-bake.rnLet cookies rest a couple of minutes before removing them to a wire rack for cooling.

butter, brown sugar, sorghum molasses, chocolate, flour, cocoa, baking soda, salt, cinnamon, ancho chili powder, eggs

Taken from food52.com/recipes/16175-chocolate-chili-crackles (may not work)