The classic combination of chocolate and macadamia nuts gets a holiday overhaul with the addition of cardamom, one of the most overlooked and underappreciated of the holiday spices.
And if baking up a batch of these cookies gets you hooked on cardamom, try it in applesauce, cranberry sauce and rice pudding, too.
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.