These cookies are so good! They have always been my favorite, even as a kid. How are they always soft? And they’re thick and chocolatey! I had to see if I could make them exactly how you get them at the store. I was very glad they listed the ingredients on the bag. I just had to guess the measurements. And I basically just referenced my other chocolate chip cookie recipe and made a few adjustments. So here we go… Homemade MATT’S!

What you will need:

This is a picture of the back of the actual bag. No added preservatives or anything! Awesome. Now for the measurements…

Cookie sheet lined with parchment paper
2 1/4 cups unbleached whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup baking oil (picture of what I used down below)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla
2 1/4 cups dark chocolate chips or chunks

In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, whisk together both sugars and oil. Add the eggs, one at a time, stirring well after each addition. Add vanilla.

Slowly add in the flour mixture. Stir until combined. Stir in chocolate chips. Note: I did not use a hand mixer or an electric mixer to make this dough. I used a whisk and a spoon and my own strength.

Place the bowl of cookie dough in the fridge for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop cookie dough by spoonfulls onto prepared cookie sheet.

Bake for 10-11 minutes. Let cool on cookie sheet 1 to 2 minutes before transferring to a wire rack to cool completely. Enjoy!