I'm not that experienced with baking, and I want to alter some recipes to suit my tastes. Basically, I want moister, fudgier or cakier cookies, but I find a lot of butter too oily. Can I substitute something like buttermilk?
Aside from binding dough, what do eggs do to cookies? Do they make them denser, moister?
How do I lower sugar levels? Should I up the vanilla essence slightly, or add fruit juice/pulp? Does applesauce (which everyone seems to use) work better than, let's say, raspberry pulp? Would ground almonds help a bit?
Any advice would be appreciated. At the moment I am working with cookies made from unsweetened cocoa to get a really intense, not sugary, chocolate flavour.