Cardamom chocolate macadamia cookies

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.

Cardamom Chocolate Macadamia Cookies

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 eggs

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 F. 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.

Nutrition information 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; 45 mg sodium.