I was always taught to use unsalted butter in baking. Last night, however, I was in the mood for chocolate chip cookies and all I had was salted butter so I went ahead with it. I didn't decrease the amount of salt in the recipe because I had already mixed the dry ingredients. The cookies were delicious and not all that over salted- so I'm wondering what are the rules on salted butter and baking. I know that what applies for fail-proof choc. chip cookies does not apply for delicate cakes etc... but can anyone shed some light on how much salt is in salted butter and how much it can influence a recipe?
We ask—and then we try to change emoji history
Why is There No Pie Emoji?
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)