Earlier this week, my friend Val pointed me towards 3 new chocolate chip cookie recipes in the New York Times. The recipes were written and tested by a food writer I trust, so I had high hopes and was anxiously looking forward to trying them.
The first thing I noticed about one of the recipes was that it called for 1 tablespoon of kosher salt. I hadn’t bought kosher salt in quite a while, but remembered it as being a lot coarser than table salt. One tablespoonful seemed like an awful lot, but since the recipe said 1 tablespoonful of kosher, I walked to the store and bought a box deluding myself with the notion that maybe 1 tablespoon of the kosher salt would equal 1 tsp. of table salt. In my eerily quiet kitchen, I laid out all the ingredients, chopped the chocolate and followed the directions precisely, save for one minor change of using Lyle’s Golden Syrup in place of white corn syrup.
As it turned out, the cookies were way too salty. Much too salty to eat (though I did), and much less give. It’s sad because had they not been ruined by the salt, the cookies would have been fabulous.
Meanwhile, Val was baking a batch of these at her home in Connecticut. Val stuck to her instincts and used 2 teaspoons of kosher salt rather than 3. I’m looking forward to hearing how hers turned out and debating whether I should bake another batch or just go on a long, long walk. After taking so many nibbles of cookies just to make sure they really were too salty and that I wasn’t losing my mind, I have a stomachache.
I’ve also written to The Times just to check to make sure it wasn’t a typo. The cookies have been tested 6 times! I think it was a misprint. Hopefully they will clear up the issue.