I bake a good bit and have always used salted butter. Recently I bought unsalted butter to see if I noticed a difference. I used it in my chocolate chip cookie recipe and the batter came out really dry and powdery. Is salted butter stickier? Does it have more water? I ended up adding an extra half stick of salted butter (and lots of squeezing) to get the cookies to form. With the additional butter, the cookies are not as soft as usual. I thought the flavor was a bit lacking as well, but my taste testers are asleep so I'll get the final verdict tomorrow. I know many people (including on this forum) say they like being able to control the amount of salt in a recipe with unsalted butter, but at this point I will definitely be going back to salted butter. Thanks in advance for any insight into this!