I'm trying to engineer some really great baking recipes, so I thought I'd give cocoa butter a try in some cookies and breads, for tenderness. (mixed with butter of course). I've also considered naturally saturated vegetable oils like coconut and palm, or browning the butter for flavor and to drive out excess moisture. Anyway my question is two part.
What are some you've experimented with?
How did you do it and how did it work out?