Alexander at King Arthur

October 14, 2021 at 5:23pm

Sorry for the confusion, Robin! Since the cookie dough is rolled in sugar/salt prior to baking a coarser salt would be preferable so that it still remains intact after baking. I would recommend a flaked salt like Maldon or Fleur de Sel. If not, a coarse table salt is the next best thing. Happy baking!

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