This cookie recipe also is incredibly versatile. Mix in any other nuts — or even chopped dried fruit — that appeal to you. Dried apricots and white chocolate chips would be great, as would cranberries and pistachios or raisins, walnuts and milk chocolate chips.Start to finish: 30 minutes
Makes 40 cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable or canola oil
1 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 3/4 cups all-purpose flour
10-ounce package mini chocolate chips
2 cups chopped toasted macadamia nuts
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, use an electric mixer to beat together the butter, oil, brown sugar, baking soda, salt and cardamom. Add the eggs, one at a time, beating between additions.
Stir in the flour, then the chocolate chips and macadamia nuts. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between the cookies. Bake for 10 to 12 minutes, or until light golden brown around the edges.
Let cool on the pan for 10 minutes, then transfer to a rack to finish cooling. Store in an airtight container at room temperature for up to a week.
Per cookie: 190 calories; 110 calories from fat (58 percent of total calories); 13 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 20 g carbohydrate; 1 g fiber; 12 g sugar; 2 g protein; and 45 mg sodium.