"If you're ready to bake a batch of cookies but notice you only have salted butter in the fridge, don't fret. Go ahead and use salted butter to bake. The salt content in salted butter will not drastically change the texture and crumb structure of your cookies. After all, salt is merely a mineral that enhances flavor. It does not contain moisture, like sugar does, or protein like flour."
"If your salted butter contains more water content than the unsalted butter you normally use for baking cookies, your cookies might spread just a bit more due to the extra water content. Again, though, it is not the salt content in the butter that affects the cookie's texture. Another thing I must point out (even though it may be a little obvious): Salted butter will make cookies taste a bit salty and less sweet."
Salt in salted butter is a mineral that enhances flavor but does not add moisture or protein and therefore does not drastically change cookie texture or crumb structure. Higher water content in some salted butters can cause cookies to spread slightly more. Salted butter makes cookies taste somewhat saltier and less sweet, which can balance overly sweet recipes. When using salted butter, reduce or omit additional salt or miso to avoid overpowering flavors. Salted butter works well for less-sweet cookies such as salted egg yolk or savory-inspired cookies, while beginners may prefer unsalted butter for predictable sweetness control.
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