1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) butter, slightly softened
¼ cup corn or vegetable oil
⅓ cup packed light brown sugar
⅓ cup sugar
1 large egg
2 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate mini morsels

In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, oil, brown sugar and sugar until fluffy and well blended. Add the egg and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture, then the chocolate morsels, until evenly incorporated.
Spoon half the dough onto a sheet of waxed paper, forming a rough log about 7 inches long.
TIP: Cut through an entire empty cardboard tube from a paper towel roll. Wrap tube around dough covered in wax paper to help form your log shape.
Repeat with the second dough portion. Smooth the wax paper around the dough to help form the logs. Refrigerate the dough for 30 to 40 minutes, or until firmed up and easier to handle. Reshape the logs, smoothing them further. Roll the logs up in sheets of plastic wrap, twisting the ends to keep the wrap from unrolling. Freeze the logs until completely frozen, at least 3 hours. Bake immediately, or transfer to an airtight plastic bag and freeze for up to 2 months.
Preheat the oven to 375˚F. Line baking sheets with parchment paper or grease baking sheet with non-stick cooking spray.
Carefully peel the plastic wrap from a dough log. Using a large, sharp knife, cut crosswise into generous ¼” thick slices; due to the morsels, the dough won’t cut neatly, so it may be necessary to pat and smooth the slices back into shape. Using a spatula, carefully transfer the slices to the baking sheets, spacing them about 2 inches apart. If desired, repeat with the second log, or save it to bake another time.
Bake the cookies, one sheet at a time, in the upper third of the oven for 7 to 10 minutes, or until golden all over and just slightly golden around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze up to 2 months.

Tip:  These cookies are soft, but more on the shortbread style.  If you like nuts, you can easily add 3/4 cup into the batter with the chocolate chips.