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1
Preheat the oven to 350F.
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2
Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
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3
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 1 minute.
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4
Add the vegetable oil, granulated and powdered sugars, egg, and lemon zest and juice and beat on medium speed until combined.
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5
Add the flour, soda, and salt and beat on low speed just until incorporated.
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6
Stir in the chocolate chips.
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7
The dough will be very soft.
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8
Refrigerate for 1 hour or freeze for 15 minutes to make it easier to scoop.
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9
Using a tablespoon-size scoop, drop mounds of dough about 1 inch apart on the prepared baking sheets.
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10
Press the dough evenly with your fingers or palm to slightly flatten the cookies.
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11
Bake until the edges turn golden, 8 to 10 minutes.
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12
Let the cookies cool on the baking sheet for at least 10 minutes before removing.
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13
The cookies can be baked and stored in an airtight container for up to 3 days, or frozen for up to 3 weeks.
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14
Alternatively, make the dough up to a week in advance, and refrigerate in a covered container.
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15
Bake a day or two before you plan to serve them.
