These should probably be called Chocolate Crack Cookies.

They’re that good. If I were Santa Claus, I would totally want these waiting for me with a huge glass of milk. I don’t even like milk, but I’d take it with these cookies.

The first time I made these was in grad school in 2009 with my friend Rhoda. We made a bunch of different cookies to give to people for the holidays. This was one of them and I remember it being amazing.

So do Santa, your neighbor, your boyfriend, your mom, whoever a favor and make them these cookies.

Chocolate Crinkle Cookies

adapted from Blue Ribbon Cookies

2 ounces unsweetened chocolate
1/4 cup canola oil
1 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
1/2 tsp salt
About 1/2 cup powdered sugar

Melt chocolate in the microwave (30 seconds at a time, stirring in between blast session until completely melted). Drizzle oil into chocolate while stirring. Once combined, add sugar and mix in. Beat in 2 eggs. Stir in flour, baking powder and salt until just combined. Don’t over-mix. Chill dough in the freezer for about an hour or in the fridge for a few hours.

Once your dough has chilled, pre-heat oven to 350F. Line your baking sheet with parchment paper and place powdered sugar in a bowl.

Form dough into walnut sized balls (I made mine a little bigger that than because I’m terrible at calculating size). Roll in powdered sugar and place on parchment paper lined baking sheet. This should make about 24-30 cookies (the recipe says 40, but obviously I have a heavy hand in my cookie forming…)

Bake 10 minutes. They might look undercooked but that’s okay. Remember my rule about undercooked chocolate things… they’re delicious. Trust me.

Allow to cool complete and serve with a glass of milk… and a side of carrots and celery for the reindeer… or to balance out the sugar, whatever you want to believe.