I have the dough made and in the refrigerator; I plan to bake this afternoon. The King Arthur recipe says to bake at 375 for 11-12 minutes but I think that applies to unchilled dough, correct? If the dough has chilled for 24 hours or more, how long should the cookies bake? I plan to scoop 1 1/4 inch balls because I prefer a 2 1/2 inch cookie. Second question--what is the advantage of sprinkling salt on the top of the cookie rather than just adding more salt to the recipe? I've noticed that some recipes call for 1 tsp of salt (rather than 1/2 tsp in the KA recipe). Thanks--love your blog and the discussion! Hi Kathie, Here is the clip from the blog about the cookie baking time. Bake the cookies anywhere from 13 to 14 minutes (if the dough hasn’t been refrigerated), to about 17 to 18 minutes (if it’s been chilled). The cookies should remain quite pale in the center. Sprinkling the salt on top gives you a more 'direct hit' of salt rather than just making a salty dough. Think potato chips, and the finger lickin' factor. MaryJane @ The Baker's Hotline

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