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[quote=Anonymous][quote=Anonymous]Subbing cheap ingredients

cheap imitation butter for real butter

cheap imitation vanilla for real authentic vanilla

cheap chocoloate chips for giardelli chocolate chips[/quote]

What is "imitation butter"? You mean margarine? You mean the spreadable margarine that may have water or something added? 
America's test kitchen found that their testers could not tell the difference in cookies and pudding made with one vs the other. Epicurious agreed. Baking breaks down the more subtle compounds in the real stuff, so maybe save that for other purposes. 
I remember years ago (1990s) Giardelli's were way cheaper than the brand name chocolate chips in grocery stores (MJB coffee same thing). They were soooo good. Now they're both more expensive. 
But for me a chocolate chip cookie is not that big a deal. My mom (5 kids, working class) used half a bag of chips in a batch (actually doubled everything else) so I grew up used to the chocolate being less dominant than people expect. But a good molasses cookie (crinkles and just the right amount of give in the middle, not cakey and not hard) is my fav. [/quote]

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