Last night I was planning on making Alton Brown's Chewy recipe, and had already started melting the butter for it when I learned that the occasion my cookies were for had been canceled. I let the melted butter cool and put it in a container and into my fridge. Any chance I can use this butter later on for either this cookie recipe or something else calling for melted butter (I'd obviously re-heat/re-melt)? While I didn't want to just throw away the butter if there was a chance I could still use it successfully, I'd rather chalk up my losses and throw out the butter if there is a chance that using it in a recipe will mess up the chemistry of things and thus cause me to throw out many more ingredients than just butter. I'm unlikely to have any use for it in cooking and instead would only have a use for it in baking.
Assuming that I can store it, any idea for how long? Thanks!