So this is more of a question about the salt I used to make cookies tonight. I made chocolate chip cookies and about halfway through, I realized that I was out of regular salt and ended up using sea salt. It was the fine grain kind, not the rocky stuff. When the first batch was done, I noticed that the cookies tasted a little more salty than normal. I used the exact same measurement of the sea salt as I would have the regular salt so I'm not sure what the problem was. Is sea salt more "salty" than regular salt...or are my tastebuds just off today? Has anyone else used sea salt in their baking?