Preheat the oven to 325°F. Combine the butter and the sugars in a mixing bowl and beat on medium speed until light and fluffy. Add the egg, vanilla, lemon juice, and lemon zest and beat again until fluffy. Stir together the dry ingredients and slowly add to the wet mixture. Stirring or mixing until combined. Mix in the macadamia nuts and chocolate chips.
Scoop 1" balls of cookie dough onto a silpat or parchment lined baking sheet. Bake for 12 minutes, until slightly puffy and barely golden around the edges. Remove from the oven and let cool on the trays for 1-2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container for up to 4 days. Enjoy!