Salt: Critical Mass

I think I’ve finally hit the edge of what is too much salt in my snickerdoodles. I made a batch on Saturday. I doubled the salt (1 teaspoon table salt), added a dash of kosher salt to the cinnamon-sugar mix, sprinkled the baking sheet with kosher salt, and finally put a few crystals on top of each sphere. I’m not even sure these are cookies anymore. They’re totally my division when it comes to sweets, but I think they won’t be finding many champions in the general populace. I’ve also added an additional step to my baking of them. When rotating the baking sheets, make sure to whack the bottom of the sheet on the open oven door. This makes them collapse more quickly. Salty and crispy. I like to call them “cookie chips” in the same tone that the ad announcer says “coooooooooookie crisp.”

In other news, man is it a pain to remove infinite scrolling from one’s blog. =/

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