I was told to bring dessert. I pulled out a new recipe for crispy, flat chocolate chip cookies (I clipped it from the New York Times magazine last week). The recipe required a leap of faith; it called for no eggs but specified milk. I was willing to go along with anything -- including the step that required me to add a tablespoon of kosher salt to the batter. Major mistake. I made a test cookie to see if the baking process would miraculously eliminate the hideous saltiness. No. My husband suggested making a second, unsalted batch, then mix the two. I cautiously added salty batter to the uncontaminated batter one tablespoon at a time. At Marissa's, everyone complimented the cookies just as much as they would have if I'd used the recipe on the back of the tollhouse bag.