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[quote=Anonymous][quote]11/14/2012 09:30 Subject: What kind of salt do I use? Anonymous For baking, table salt. Iodine is added for people's health (to avoid goiters)[b], but otherwise, I don't think it affects the final product one way or another. [/b] As for cookie flatness, could be that the butter was too soft. Could be that the dough was too warm (or too spread out already when placed in the oven). Might be that there wasn't enough air worked into the dough when mixing (before adding the dry ingredients), or, on the other hand, that the mixture was overmixed. Could be that you used too much baking soda. I don't think the salt is to blame. [/quote] LOL [/quote]
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