Help! Too much salt in my cookie dough...
OK.. it seemed like way too much salt, but I added it anyway. Now the dough tastes like buttery salt with toffee chips! It called for 1/4 salt... didn't specify amount and I didn't notice that until I had already added 1/4 cup!!!! What if i just double to batch recipe without doubling the salt? I'm hosting a cookie exchange tonight and am starting to completely freak! Thanks for any help! I mean, who puts a 1/4 cup of salt in cookie dough????
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re: queenmab
I did, in fact, start over. I don't know what I was thinking... oh, maybe it was how much I still have to do by 7pm tonight when the guests start arriving! I'm just glad I thought to taste the dough before I just put them out. Thanks for the help! Hopefully, the cookies turn out ok. They're toffee shortbreads- a recipe I found on tastespotting.com.
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chowser
Dec 18, 2008 09:14 AM
Considering most recipes call for about a tsp of salt, that's way more than doubling the recipe and not using any salt. You could try to make a bar cookie with that as a base and some caramel/marshmallow/chocolate/cream cheese-y or something sweet on top but it might be like throwing good money on top of bad. I agree w/ hotoynoodle and would start over again. It's not like trying to salvage it will take less time than making something new.
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hotoynoodle
Dec 18, 2008 09:04 AM
lol, apparently you do. i'd just chuck it and start over. besides the flavor, the salt will have a very definite impact on the texture of whatever you're making.
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re: hotoynoodle
I also would toss it out and start over. No sense throwing good ingredients after bad. Doubling the recipe is a nice idea but if you put 1/4 cup of salt (12 teaspoons) in and the recipe called for 1/4 teaspoon (you didn't say, but I can't imagine it called for 1/4 tablespoon), doubling it isn't going to fix it. You would need to multiply the recipe by 48 times in order to even things out.
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