Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper and lightly spray with non stick cooking spray. Using an electric mixer fitted with the paddle attachment, beat the butter until fluffy, about 1 minute. Add the canola oil, sugar, powdered sugar, egg and lemon zest and juice and continue to beat on medium speed until combined. Add the flour, baking soda, salt and beat on low speed until just incorporated. Stir in chocolate chips. The dough will be very soft, refrigerate for one hour or place in freezer for 20 minutes.

Drop by tablespoons one inch apart on prepared baking sheet. Press the dough evenly with your fingers to slightly flatten. Bake until the edges are golden, about 8-10 minutes. Let the cookies cool on baking sheet for at least ten minutes before removing.