Cooper and I wanted to see just how different the cookies are based on which butter you use. I made 2 batches total so I used a half stick of butter and a half recipe for each butter.

Here’s the link to my Chocolate Chip Cookies Recipe

I like using salted butter because a good cookie is a salty cookie! I decided to make a few cookies without chocolate chips because I think they can sometimes overwhelm the cookie part and I wanted a chance to be able to taste the dough. chocolate chips add some stability to the cookie so the dough without the chips I put in the fridge for a little bit to firm them up so they didn’t spread everywhere.

To test them, I made 6 cookies each. I gave cooper a quarter of each cookie and be blind tasted them. I did this with the cookie both with and without chocolate chips. Then he took some cookies to work and they gave me their feedback too!

The Tillamook butter I could tell tasted different than the others. It wasn’t necessarily sweeter. Maybe more floral? There was something a little less umami about the taste. This got 2nd place for Cooper and 2nd place for his coworkers.

Danish creamery I couldn’t tell a super huge difference with, honestly. But Cooper’s coworkers put it in 1st place whereas Cooper gave it 3rd place.

Not a huge surprise that Walmart got last place for everyone. It’s not bad (I mean it’s still a cookie) but it lacked a BUTTER flavor.

First place for Cooper was Kerrygold! It got 3rd place for coworkers though. But some said it was saltier than the others which is probably why Cooper and I liked it lol Kerrygold is the brand everyone recommends for baking so I wasn’t surprised.

I was surprised that the butter didn’t change the actual baking. None of them were noticeably browner or a different texture or anything. I’m also curious if the color of the butter has anything to do with the quality. Kerrygold butter is YELLOW. Like it shocked me. And then Tillamook is right behind them and they were the 2nd fave. I weighed all the butter beforehand so I knew I was using exactly half a stick and each stick weighed exactly the same. That’s a good thing but i we honestly surprised. I though one was going to be skimping somehow.

This was a fun experiment! I would like to do it again with extracts and then flours and then one where it’s ALL fancy ingredients.