Cookbook Hershey
Mar/100
Baking help! Butter & Salt substitutions?
I have a Hershey’s cookbook & it has a recipe for chocolate chip cookies that is really wonderful. The first time I made the cookies, I used regular butter. They turned out great. This time, I bought unsalted butter because according to all the food network people, you should always use unsalted butter when baking.
Well, the cookies are paper thin… They’ve burned on the bottom & spread out flat. I’m cooking them at the right temp & on a nonstick cookie sheet like I always use for cookies…
Should I add more salt or something? And how much? The recipe uses two cups of butter and 1/2 tsp salt. Thanks!
*Sorry, two STICKS of butter, not two cups.
Salt has nothing to do with the consistancy or flatness of the cookie, it is just the flavor. Everytime I make cookies they always come out different. The secret with how a cookie will turn out is a combination of what order you mix your ingredients, how long you mix your ingredients, the temperature of your batter before it goes in the oven etc., this is why this usually come out different everytime. Also a trick that I have learned is to pull your cookies out of the oven a tad before you think they are done, otherwise they will end up being overdone. Oh, and another thing, butter burns very easy..so watch the temperature of your oven and definitely dont let them sit in there too long.
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