Difficulty: Easy - for beginners
Serves: 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 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.