The most important ingredients, of course, are the chocolate chips. Make sure you have LOTS. Tasting is mandatory.
Being professional choc-chip-biscuit makers for our house, xave and I have this recipe down pat. We don’t need the recipe book. We have a routine. And we don’t get the chocolate chips out of the cupboard until last or…
we he spends the entire time eating them.
And yes, he has emptied the contents of the vanilla essence in while I went for a forgotten ingredient. He’s also picked the eggshell out of the compost and tried to add it (for flavour). And…there was the time when he heaped a teaspoon of salt instead of a pinch. But we saved it.
Okay, easy stuff out the way. Now we have to get them on the tray.
Our conversations go something like this during the dough-to-tray stage:
Me: Put the dough on the try.
Me: On the tray.
Xave: Choc-let, mm, mm.
Me: ON. THE. TRAY.
Xave: (puts tiny dolop on the tray)
Me: Yay! Good job!
Xave: (puts large dolop in his mouth) Mm. Mm.
Put biscuits (what’s left of them) in oven for 15 minutes. Set timer. Don’t let 2-year-old readjust timer.
Do gymnastics between sink and bench and trays and oven. Dance if needed. Grow sixty-four arms and thirty-five eyeballs.
Laugh a lot.
Watch Thomas the Tank Engine while waiting till cooked. Then eat. Relish. Drop crumbs. Rub chocolate in aunt’s hair. Give sticky smile.
In approximately 1 week, redo process. Because we, as the professional-chocolate-chip-makers, do a mean biscuit, our cooking is in high demand.