Lemon-Chip Cookies

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup vegetable oil (such as canola)
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 large egg
• Grated zest and freshly squeezed juice of 1 medium lemon (about 2 tablespoons juice)
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (12-ounce) package semisweet chocolate chips

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

unsalted butter, vegetable oil, granulated sugar, powdered sugar, egg, lemon, flour, baking soda, salt, chocolate chips

Taken from www.epicurious.com/recipes/food/views/lemon-chip-cookies-382670 (may not work)