Chocolate chip cookies -how to correct salt level
I made Tara O'Brady's CCC's. The recipe said 1 1/2 Tsp kosher salt. I used Diamond Kosher, and they need more salt. I have already portioned them all out into balls on a cookie sheet. What is the best fix here? Do I let them come to room temp, mix back together and try to add salt? Help! I tried dusting with Maldon salt before baking but it didn't work...still flavorless.
Recommended by Food52
8 Comments
Use the (baked) chocolate cookies as the base for a sort of snack or savory-sweet hors d'oeuvre.
Think: anything salty you like that also goes with chocolate. Consider:
Triple creme cheese, alone or with figs
Feta and/or tzatziki
Mozzarella and anchovy
Curried cashew butter
Foie gras
Chicken pate
Mexican chicken
Butter chicken (India)
Any click with you?
If baked, yes crumble, add salt and use in a parfait or some similar dessert.
If dough, I fear results might be poor in terms of texture...maybe tough or flat from too much handling.
But not sure. If you're desperate or feeling experimental, try it.
Hope this helps.
N.
bake two batches, this undersalted set and one with regular or slightly elevated salt level.
Make sandwich cookies or ice cream cookie sandwiches with one ccc from each batch.
Consider putting a salted nut on top of each formed balloon dough, press down and bake.
Or put a piece of salty caramel on top of each just after baking.