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["Heat butter, sugar, sorghum molasses and chocolate in pan over low heat until chocolate and butter have melted.
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Remove from heat.", "Whisk the flour, coca, baking soda, salt, cinnamon and ancho chili powder together in a small bowl and set aside.", "Pour chocolate mixture into a mixing bowl.
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Add the eggs one at a time, and mix until they are blended into the chocolate mixture.", "Add the dry ingredients into the chocolate mixture. I do this by hand.
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The dough should come together and be somewhat firm and glossy.", "Divide the dough into three discs and cover with plastic film.
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Refrigerate 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.)", "Preheat oven to 350.
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For 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 .
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This 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.", "Right before you put the cookies in the oven, lightly press your thumb on each to flatten slightly.
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This helps them cook evenly, and also keeps them from rolling all over the place when you're trying to get them into the oven.", "Bake 10-12 minutes, until cookies are lightly crackled, taking care not to over-bake.
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Let cookies rest a couple of minutes before removing them to a wire rack for cooling."]
