- 4 ounces unsweetened chocolate, chopped
- 4 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups unbleached all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sea salt flakes
- ½ cup canola or sunflower oil
- 1 ¾ cups cane sugar
- 1 cup confectioners' sugar, sifted (for coating)
In a heat-proof bowl, add the chocolate. Heat in the microwave for 30 seconds, then remove and stir. Repeat this process until the chocolate has melted. (If using a glass bowl, use oven mitts to take the bowl out of the microwave.)
Little Sous Task: This part was adapted from the original recipe that calls for the chocolate to be melted over a double broiler. Tempering chocolate in the microwave works great and is faster/safer for kids. Make sure your child is tall enough to be able to remove the bowl safely from the microwave, and use oven mitts in case the bowl heats up.
Crack the eggs into a bowl and add the vanilla.
Little Sous Task: This is a great task for kids! Be prepared to fish a shell out of the bowl.
In a separate bowl, add the flour, cocoa powder, baking powder, kosher salt and sea salt flakes. Whisk all the ingredients until they’re mixed together.
Little Sous Task: measuring the ingredients gives kids a lesson in math.
In the bowl of a stand mixer fitted with a paddle attachment (or separate bowl to be used with a hand mixer) mix the oil and sugar on low speed for about 1 minute. Next, add the melted chocolate to the bowl and mix to combine (about 30 seconds.)
Little Sous Task: let your kiddo man the mixer, making sure to talk about always keeping hands away from the bowl. They’ll have fun adjusting the speed and watching food science in action.
Scrape the sides and bottom of the bowl with a rubber spatula. On medium speed, slowly add the eggs and vanilla. Turn off the mixer, and scrape the sides of the bowl again. Mix for about 30 seconds more, then turn the mixer off.
Add the dry ingredients that were whisked together all at once, and then mix together until they just combine. This will only take about 30 seconds. When the mixer is off, use your hands to bring the dough together, leaving it still in the bowl. Cover it with plastic wrap and put in in the refrigerator for at least 30 minutes (or even overnight) until the dough is firm.
Little Sous Task: clean hands!
With the help of an adult, pre-heat the oven to 350° F, and line a baking sheet with some parchment paper. Put the confectioners sugar in a bowl. Using an ice cream scoop (1 ½ tablespoon sized), scoop the dough and roll it with your hands into a ball. Put the balls into the bowl with the confectioners sugar and roll them around until they’re fully coated. The dough will look like snowballs!
Little Sous Task: using an ice cream scoop ensures that each cookie is portioned the same, and will cook in the same amount of time. This method enables you and your kitchen helper to go forth with confidence.
Evenly space the balls on the cookie sheet, and add a pinch more of confectioners sugar to the tops. With your adult helper, put them in the oven and bake for 8 minutes. Then again with your adult helper, rotate the pan in the oven and bake them for an additional 3-4 minutes. Let them cool for 2-3 minutes and then transfer them to a wire rack to cool completely. Repeat with the remaining dough!