My recipe was inspired by one of my favorite cookies, Dorie Greenspan's Midnight Crackles. I used extra bittersweet chocolate, ancho chili powder, cinnamon and sorghum molasses. I had to fool around wtih the flour, butter and sugar to get the texture right as the sorghum changed things. I took them to the library to test them on my trusting coworkers for fine-tuning. I used extra bittersweet chocolate, but regular bittersweet works fine.

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