thanks so much for the feedback. I read somewhere that someone used exclusively salted butter and was wondering if there was a freshness reason for it or just some other baking trick I hadn't read about yet. I actually don't use salt at all in my cookies so I guess I'll need to try another recipe soon although I really enjoy my recipe now.
Originally Posted by Julia M. Usher:
I find that unsalted butter has a fresher, brighter taste than salted butter. Plus, I can better control the amount of additional salt I add to a recipe when some isn't already in the butter - meaning I can more easily isolate the exact quantity of salt in a recipe. I do a fair bit of recipe development, so having the ability to do this is important.