Moist Chocolate Chip Cookies with Walnuts – Classic Recipe

Discover the best moist chocolate chip cookies with walnuts recipe. Easy to bake, perfectly chewy, and packed with flavor. Try it today!

Moist Chocolate Chip Cookies with Walnuts

There’s nothing quite like a batch of moist chocolate chip cookies with walnuts fresh from the oven. These cookies combine rich chocolate chips with crunchy walnuts for a perfect balance of texture and flavor. Whether you’re a seasoned baker or just love a classic cookie, this recipe is easy and rewarding.

Chocolate chip cookies always make a sweet treat, but these stand out with their chewy texture and nutty bite. The walnuts add a toasty flavor that complements the melty chocolate in every bite. Plus, the dough is simple to prepare with pantry staples and only takes minutes to mix.

Try baking these for your next snack, party, or dessert craving. They also keep well, making them a great make-ahead option for busy days. For more easy baking ideas, check out our Easy Weeknight Dinners and Classic Baking Recipes.

Why You’ll Love It

Moist chocolate chip cookies with walnuts bring perfect chewiness, a rich buttery flavor, and just the right crunch from the nuts. This recipe uses simple ingredients with straightforward steps, making it accessible for all skill levels. Unlike some recipes that can dry out, these cookies stay soft for days when stored correctly.

They’re customizable too—add more nuts for extra texture or swap in dark chocolate chips for a richer flavor. Delicious warm or at room temperature, these cookies are a satisfying homemade treat that hits the right spot every time.

Ingredients

• 1 cup unsalted butter, softened (substitute with coconut oil for dairy-free)
• 1 cup granulated sugar (can use coconut sugar for refined sugar-free)
• 1 cup packed brown sugar (light or dark)
• 2 large eggs (flax eggs for vegan option)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (gluten-free flour blend as a swap)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips (dairy-free chips if needed)
• 1 cup chopped walnuts (pecans or almonds as variations)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
2. In a large mixing bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
3. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, blending well but not overmixing.
6. Fold in the chocolate chips and chopped walnuts evenly throughout the dough.
7. Drop rounded spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look soft.
9. Remove cookies from oven and cool on the baking sheet for 5 minutes before transferring to wire racks.

Expert Tips

To get perfectly moist chocolate chip cookies with walnuts every time, avoid overbaking—the centers should stay soft. Using room temperature butter helps create a smooth dough. For even baking, rotate your baking sheets halfway through. You can chill the dough for 30 minutes to prevent spreading and enhance flavor.

If you want softer cookies, substitute half the all-purpose flour with cake flour. Feel free to mix in a pinch of cinnamon or espresso powder to deepen the flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them moist longer, add a slice of bread or an apple wedge inside the container. For extended storage, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

Variations

• Vegan: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), dairy-free butter, and vegan chocolate chips.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Substitute butter with coconut oil or vegan margarine; use dairy-free chocolate chips.
• Refined Sugar-Free: Swap granulated and brown sugar with coconut sugar or maple syrup, adjusting liquids accordingly.

FAQ

• Q: How do I make my chocolate chip cookies moist?
  A: Use a combination of brown sugar and granulated sugar, avoid overbaking, and include ingredients like butter and eggs at room temperature to keep the dough tender.
• Q: Can I use walnuts instead of other nuts?
  A: Yes, walnuts provide a great texture and flavor, but pecans or almonds work well too.
• Q: How long do chocolate chip cookies with walnuts stay fresh?
  A: They stay fresh for about 5 days at room temperature when stored properly.
• Q: Can I freeze this cookie dough?
  A: Absolutely! Freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months.
• Q: What is the best way to keep cookies from spreading too much?
  A: Chill the dough before baking and use parchment or silicone mats to prevent spreading.

We hope you enjoy baking and savoring these moist chocolate chip cookies with walnuts. Please leave your comments, rate the recipe, and share with friends and family!