Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Dough Chilling and Cooling 1 hour hour
Total Time 1 hour hour 30 minutes minutes
Diamond crystals are larger so you need more salt to get the equivalent of Morton. I'm not sure what brand Thomas Keller used, but the original called for 1 ¼ teaspoons of kosher salt. That seemed like a lot and led me to believe it was Diamond. ¾ teaspoon of Morton kosher was plenty, especially since the baking soda also adds saltiness.