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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)