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. —Louisa
about 50 cookies
sorghum molasses or molasses
extra bittersweet chocolate, chopped
all purpose flour
ancho chili powder
In This Recipe
Heat butter, sugar, sorghum molasses and chocolate in pan over low heat until chocolate and butter have melted.
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.
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.
The dough should come together and be somewhat firm and glossy.
Divide the dough into three discs and cover with plastic film.
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.
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 .
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.
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.
Let cookies rest a couple of minutes before removing them to a wire rack for cooling.