Salt fixes everything.
No, seriously...it does.
Think about it.
Whenever you cook something, or bake something, or "blah blah blah" [insert brûlée, flambé, etc] anything edible what's the one thing that is always missing? The thing that item needs more of? The one thing that just sets it over the edge?
Unanimously, the answer is salt.
The cherry on top.
My mom is famous for making salsa and I've been her ever present taste-tester throughout the years...
but the scenario never fails.
"Can you taste this and tell me if it needs anything?"
"Um, I think it needs more salt."
"I already put in salt."
"I still think it needs some."
"I put in A-Lot of salt."
"Okay, but..." [Skipping the argument and adding salt.]
"I'm telling you, I added a tuh... Oh. That's good."
I mean what else gives pasta that pop?
Sautéed chicken that zip?
Fire roasted bell peppers that tang?
It's the most essential ingredient in play dough...a staple during our most fragile and pliable years.
And it's the best snail repellant I know of. Oh, look at the fizz!
But salt just isn't for the obvious.
It's also for the dollop of whipped cream on your morning coffee.
For the slice of watermelon you packed in your lunch.
For the Dark Chocolate Oat cookies I baked you.
For whipped cream? Fruit? Cookies?
Yup. Especially for cookies.
A couple years ago, I decided to test what has been hailed as the best chocolate chip cookie recipe ever: New York Times Chocolate Chip Cookies.
Well, lots of nuances...but mostly it was the sprinkling of salt on each piece before it entered the oven.
They were good.
And the salt? Heavenly.
The cookies had a slight savory taste and the salt helps to bring out the other flavors already present in the cookie.
I have now become a salt-believer.
Every cookie should be kissed with this stuff.
Let me convert you.
It's for your own good.
Salted Dark Chocolate Oat Cookies
- 1/2 Cup Butter (softened)
- 1 Cup Packed Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Eggs
- 1 Tbsp Vanilla
- 1/2 tsp salt
- 1 1/2 Cup Flour
- 1 tsp Baking Soda
- 1/2 Cup Hershey's Special Dark Cocoa Powder
- 1/2 Cup Oatmeal
- 1/2 Cup 70% Dark Chocolate Chunks
- *Coarse salt for sprinkling
Bakes approximately 30 cookies
Preheat oven to 325F
Cook for about 12 minutes.
*Tip: If you haven't left the butter out long enough you can pop it in the microwave to speed up the
"softening" process. Be careful though. You want softened not melted butter. Start with 5 to 10
seconds and go from there. Flipping the cube and checking after every time.
*Tip 2: My intention was to use only brown sugar, but I found that the cookies were a little too
bitter. I added the white sugar later because I ran out of the brown. If you want you can substitute
either of the two for each other. I just really like brown sugar.
*Tip: 1 Tbsp might be a little overzealous. I love vanilla in just about anything so I increased the
amount. In hindsight though, I couldn't really tell the difference so the standard 1 tsp would have
|Just me at work.|
4) Gradually add dry ingredients to butter/sugar mixture, beating well between each addition.
|Dark chocolatey goodness|
back when touched.
A little bit of chewy.
A ton of chocolately.
A hearty texture.
And the zinger?
The one that puts even all of Charlie Sheen's outrageous catchphrases to shame?
Salt of course.
And you know what else fixes things?
My new Canon EOS Rebel T3.
Feast your eyes.
Dark Chocolate is yummy.
|Deep Dark Chocolate Cupcakes|
|Dark Chocolate Cherry Cookies|