Mrs. M, there are no dumb questions! I’m sure that using half as much will work fine in your recipe. But it niggled at me that I had seen Rose comment on it somewhere. Turns out there’s a blog entry about Kosher/coarse versus table salt, and Rose’s answer was that you need 1 3/4 times as much coarse as the granulated.
If you prefer kosher salt, Cook’s Illustrated says two cups of table salt is equivalent to three cups of Morton’s Kosher Salt or four cups of Diamond Crystal Kosher Salt. (the article was talking about brining a turkey, not making cookies ).
Thanks again for everyone’s input. There seem to be as many opinions as to what the conversion is as grains of salt, LOL. All kidding aside, that poster RD was very rude, my goodness. The recipe in question is a Martha Stewart recipe, and of course she would have to be over the top with the ingredient list. I guess I will just have to make the recipe and judge after tasting it if it needed less or more table salt.
Oh, I missed the fact that you were planning to use table salt in your recipe. Are you able to get coarse or kosher salt? I like to use table salt in baking (smaller grains dissolve/distribute better, and we do need some iodine in our diets to prevent goiter), but I really prefer the flavor of Kosher and Sea Salt, so I use them while cooking at the stove-top and at the table.
Chocolate Thumbprints. I have a recipe for these (a chocolate cookie) that uses melted semisweet chocolate in the dough; I wanted to compare it to this one which uses cocoa powder in the dough. I think that even if I halve the salt, 1 teaspoon is still too much salt. I want to taste chocolate cookie, not salt. Thought?
MrsM, maybe the cookies are supposed to be salty, like Dorie Greenspan’s World Peace Cookies. Perhaps you could compare the 2 recipes and come up with an accepted amount of salt. Just a thought. Here’s the recipe for the WPC.