In making a cookie dough I forgot to add the salt. Is there a way to still add the salt?
I forgot to add the salt ingredient to a cookie dough that is already mixed. Is there still a way to add the salt?
Best Answer
At this point, I recommend skipping it. In the long run, it's not likely to "ruin" your cookies. It's usually just there for a bit of flavor enhancement, not likely for any chemical reason. There may be some slight difference in the importance of the salt depending on the type of cookie you're making, though. Something like a sugar cookie or chocolate chip isn't likely to need it much. A peanut butter cookie, though, the salt does a lot for the flavoring but if you use salted peanuts/peanut butter, there's probably already a good amount of salt in the ingredients, so you'll still probably be OK.
Mixing the salt with the flour is an important step in making sure it's distributed evenly. Once the dough is complete, getting the salt mixed in well would likely overwork the dough and give you tough cookies and even then, you may end up with salty pockets and some parts that are unsalted.
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Quick Answer about "In making a cookie dough I forgot to add the salt. Is there a way to still add the salt?"
You can just throw in the salt and give it a spin in the mixer. The salt won't be perfectly evenly distributed, but it should be good enough.What happens if I forgot to add salt to my dough?
Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure. To incorporate the salt, mix it with a few teaspoons of water.What happens if you forgot the salt in chocolate chip cookies?
If you've ever made cookies and forgotten the salt, they just taste sort of flat and funny. The salt adds a delicious balance that evens out the sweetness of the cookie.Can I add salt to cookie dough?
Salt also strengthens the protein in a dough, making cookies chewier. Kosher salt and table salt are identical in flavor, so you can use them interchangeably if you adjust for volume differences.Is salt necessary in cookie recipe?
A. Salt not only sharpens and brightens the flavor in baked goods and helps prevent staleness \u2014 it's also invaluable for gluten structure and even browning. But where it's most important is its interaction with yeast. Salt helps slow the rise of yeasted baked goods, leading to an even, stable texture.I added 1 tsp Salt to my Cookie Dough and this Happened!!
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Answer 2
Many cookie doughs are pretty tolerant of over-mixing. You can just throw in the salt and give it a spin in the mixer. The salt won't be perfectly evenly distributed, but it should be good enough.
In fact... it's becoming trendy to put salt on top of things rather than mixing it all in. (Cf salted caramels). You use bigger salt crystals, to add crunch and textural contrast. It dissolves in your mouth, making for an interesting contrast of flavors.
So, if you've got some kosher salt or other fancy salt on hand, you could just bake them and sprinkle the salt on while they're still warm. (Use about 1.5-2x as much of a big fluffy salt as you would with ordinary table salt. Or just use plain table salt, if that's what you've got.) I often do this with bar cookies, sprinkling the salt right before they go in the oven.
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