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My answer is chocolate chips, but i kind of disagree about butter.
I sometimes use margarine or Crisco in cookies and they are just as good, and spread less.
Butter, & I say this as a former margarine user. Any kind of butter is fine, just no margarine, no shortening.
Also, real vanilla extract, not artificial. Vanilla is already so expensive, I wouldn't recommend a brand that breaks the bank. I'm not a Walmart fan, but the Great Value vanilla extract is good.
But assuming the recipes already call for butter, any genuine extract such as vanilla or orange. Also, crisp fresh nuts (walnut pieces, almond slivers, hazelnut bits, pecan pieces, any form of macadamia...practically any nut).
But assuming the recipes already call for butter, any genuine extract such as vanilla or orange. Also, crisp fresh nuts (walnut pieces, almond slivers, hazelnut bits, pecan pieces, any form of macadamia...practically any nut).
And always toast your nuts!
they say that on every baking show, thought I'd share that wisdom.
I have to go with the best butter available. Ginger is a close second.
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