Salt adds depth and complexity to your flavors in baking. You won't taste it, but the addition of salt can, for instance, make chocolate chip cookies taste sweeter than they would otherwise. I wish I could find a source but I suspect I read this in Cook's Illustrated, which does not put articles up online. I think that this is perhaps what you mean by "obvious reason" though. Fun pro-tip if you have the time and are making chocolate chip cookies: let the dough rest in the fridge for 24 hours before baking the cookies. Your flavors will meld together and the cookies will taste even more delicious - some people say a little caramelly. Edit: Also by "egg" I mean "instead of butter you could use egg."
Yeah! Taste. Oh! I like my interpretation better, thank you.Salt adds depth and complexity to your flavors in baking. You won't taste it, but the addition of salt can, for instance, make chocolate chip cookies taste sweeter than they would otherwise. I wish I could find a source but I suspect I read this in Cook's Illustrated, which does not put articles up online. I think that this is perhaps what you mean by "obvious reason" though.
Edit: Also by "egg" I mean "instead of butter you could use egg."