Salted butter has become somewhat of a unicorn in the baking world, with many touting the unsalted kind as superior for control and consistency. How did it become so maligned by bakers, and why? |
Associate commerce director Emily Johnson liked her family’s oatmeal chocolate chip cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. |
