Cookies and Salt

Something I have never understood was the 1/2 tsp salt that was required for a batch of cookies.

They always tasted salty to me.

I've added less salt than asked for, and still, for some recipes, it's too salty.

Recently I looked up the reason salt is required in many cookie recipes. I found this - salt merely is used to enhance certain flavors in the recipe.

Makes sense. Growing up, we would add salt to watermelon and it would taste sweeter and juicier. My dad would add salt to his coffee and it would remove any bitter flavour that may have been there.

But still... salt in cookies?

I've started cutting way back on the salt in my baking, especially since learning it is just a flavour enhancer. Obviously, if it tastes like there is too much, there is too much. Instead of measuring out any salt, I just shake a little in. I haven't had a problem yet.

Then there is the issue of butter.

Now, I like salted butter. Always have. But I've noticed that the recipes usually do not specify salted or unsalted butter. If so, and there is salt in the recipe, I don't bother adding it. Why? The salt in the butter is MORE than enough.

There you have it. A little random food for thought.