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Oooh - we have this. Where some of my family members refuse to include the salt, or prefer butter that melts like crazy, and they get harder, flatter versions of the cookies. My aunt (who married a chemist) pointed out how the salt actually means something, and I started including it again, and the cookies got so much better (in my opinion.)

Butter handling is key in my own chocolate chip cookies, I've found. Let it soften too much, or overbeat the batter, and you'll end up with Frisbees. Ideally you want to cream the butter and sugars until just combined; they'll get more thoroughly mixed as you add flour and other ingredients.

Salt is generally good for you, and enhances sweetness in baked goods. There is no good reason to omit it.

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