I just mixed up Smitten Kitchen's (via David Leite and The New York Times) chocolate Chip Cookie dough. It's supposed to be refrigerated 24 - 36 hours before baking. This time, I even weighed everything and there was quite a difference from the stated measuring cup amounts.
Anyway, I forgot to mix in the 1 ½ teaspoons coarse salt (would that be Kosher salt?). I considered mixing it in now but the dough is pretty hard to stir.
When you bake the cookies the next day, you're supposed to sprinkle them lightly with sea salt before baking. I was going to skip this step but now I'm thinking I should.