The salt brand matters. Diamond Crystal kosher salt is far less dense than other salts, so a teaspoon of it holds roughly half the salt of a teaspoon of table salt. If you're using Morton kosher, use a scant ½ tsp; for fine table salt, about ⅓ tsp. Measuring ¾ tsp of table salt here would make the cookies noticeably salty.
Storage: Airtight container between layers of parchment — room temp up to 4 days, or freeze up to 1 month.
