Why do they put salt sometimes in cookies?

1. Enhancing flavor: Salt is a flavor enhancer, and it can help to balance the sweetness of the other ingredients in cookies. It can bring out the flavors of the other ingredients and create a more complex and enjoyable taste experience.

2. Tenderizing effect: Salt can help to tenderize the dough, resulting in softer and chewier cookies.

3. Structural role: Salt can help control the spread and rise of the dough during the baking process. It helps to inhibit gluten development and the strengthening of the gluten network, which results in a more consistent texture and shape.

4. Caramelization: Salt can aid in the caramelization process of the sugars in the dough, enhancing the flavor and color of the cookies.

5. Preservation: In the early days of baking, salt was also added to help preserve cookies, but with modern food safety practices, this is not as relevant anymore.

6. Flavor contrast: Salt can provide a contrast to the sweet taste of the cookies, creating a more balanced flavor profile.

It's important to note that the amount of salt added to cookies should be small, as too much salt can overpower the other flavors and make the cookies unpleasant to eat. Typically, a small amount of salt, about 1/4 to 1/2 teaspoon per batch of dough, is sufficient.