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Butter for chocolate chip cookies

lisaud | Dec 1, 201603:46 PM

I have made the Jaques Torres/ New York Times chocolate chip cookie recipe a few times recently and they really do seem to be special (even with Trader Joe's bittersweet chocolate chunks). I have been using generic, unsalted butter and I was wondering if using a European butter would make them even more special. Would switching to the higher butterfat content have a significant affect on the quality? Could it affect the outcome negatively in any way?
Thank you!

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