Friendspiration | Margaret's Chocolate Chip Cookies

Friendspiration is a new feature which highlights the joy (and baked goods) friends bring into my life.

I met Margaret at Bard, but we stalked each other on Facebook before we even met due to our mutual love of Buffy the Vampire Slayer. We've grown a lot since then, but I've always appreciated how Margaret loves people through food. Once you eat something she's made, you're full and comfortably nestled under her wing. Her recipe for chocolate chip cookies--for me, at least--is one of the gems in her (much bejeweled) culinary crown. She adapted it from a Brown Eyed Baker recipe and makes it her own with Heath Bar pieces and nearly doubling the recipe's output by making the cookies teeny tiny. The end result is a rich, complex, and textural bite. Ultimately, they're cookies give to people you care for. What's better than that?

Margaret's Chocolate Chip Cookies

Adapted from Brown Eyed Baker


  • 12 tbs unsalted butter melted and cooled
  • 2 cups + 2 tbs flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 large egg + 1 egg yolk
  • 2 tsps vanilla extract
  • 1-1 + 1/2 cups chocolate chips
  • 1/2 - 1 cup Heath/toffee bar bits

(OPTIONAL: 1 tbs molasses)

Ideally working in a dorm room kitchen, melt your butter and let it cool. Preheat your oven to 325 degrees Fahrenheit. In a large bowl, add your sugars and butter and stir with a silicone spatula combine. (You can use a mixer if you want, but clean up is faster if you don't and it doesn't take much elbow grease to do it by hand.) Beat in the egg, yolk, vanilla, and optional molasses. Your mixture will be really dark and wet. Do not worry. Next, Dump in your flour, salt, and baking soda. Mix, mix, mix. You can stop mixing once all the flour is incorporated. Now you can add your chocolate chips and Heath bar bits. Mix some more. (Margaret is a serious genius with the addition of toffee. It's a perfect complement to the richer flavor of the brown sugar and adds a different sort of textural element to the cookie.)

CAVEAT: The dough isn't going to act like regular chocolate chip cookie dough. This is probably because the butter is melted. This is fine, but don't be surprised if the dough isn't really "grabbing" the chocolate chips.

Pinch off a bit of dough--about a tablespoon or two--and roll into a ball. Plop that shizz onto your silpat covered/parchment paper lined baking tray. Repeat until tray is full. We're aiming for small cookies because then there's more to go around. Recently I halved this recipe and gave half of the batch to a neighbor and I had a little more than a dozen cookies leftover all because of the small size. Trust Margaret with this. It is good.

Bake 15-18 minutes, but you really don't want to over do these. I'd pull them around 15 or 16 and let them set up on the tray for a few minutes more before transferring to a wire rack. Let cool and share with someone who matters to you.