Challenge Butter Unsalted Butter, 16 oz, 4 Sticks

I generally prefer salted butter for most things, but often baking recipes call for unsalted. Too much salt can throw off the chemical balance in baling for the recipe to work properly. I can really tell the difference. For example, in chocolate chips cookies, when I use salted butter, I can really tell I've used salted butter because they taste somewhat salty. I actually enjoy that in chocolate chip cookies, but imagine how it might taste in a pound cake or a pie crust. A salty flavor could take away from the delicate texture and flavor of both. For a batch of cookies, it softens nicely and blends well with the dry ingredients.