Pomegranate Chocolate Chip Cookies
Friday, December 14, 2012
Don't let the humble appearance of these cookies scare you off. Bursting with pomegranate arils and chocolate chips, once you take a bite these are cookies you won't soon forget. We discovered these cookies last holiday season and they are now one of the top-5 cookies in our house. The pomegranate arils (seeds) add a surprising burst of juicy tartness to the cookie, which the chocolate complements just perfectly. They're also excellent with white chocolate chips if you have those on hand!
For another delicious pomegranate treat, check out our Dark Chocolate-Pomegranate Clusters.
Recipe Adapted from Let's Dish.
Posted by Lara.
The ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1-1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup old fashioned oats
1 cup semisweet (or white) chocolate chips (I usually just throw in an entire 12-ounce bag)
1 cup pomegranate arils (seeds)+ 1 tablespoon flour (check out this post for a pomegranate cutting tutorial)
Directions
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla and mix until well combined. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated. Stir in the oats and chocolate chips.
Toss the pomegranate arils with 1 tablespoon of flour.
Very gently stir the pomegranate arils into the batter. (NOTE: If you don't plan on baking the cookies right away, I recommend waiting to add the pomegranate arils until just before baking, otherwise the dough will turn a pink color).
See our pomegranate cutting tutorial. Drop dough by rounded tablespoons onto prepared cookie sheets.
Bake 8-10 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Enjoy!
For another delicious pomegranate treat, check out our Dark Chocolate-Pomegranate Clusters.
Recipe Adapted from Let's Dish.
Click here for printable recipe.
Posted by Lara.
The ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1-1/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup old fashioned oats
1 cup semisweet (or white) chocolate chips (I usually just throw in an entire 12-ounce bag)
1 cup pomegranate arils (seeds)+ 1 tablespoon flour (check out this post for a pomegranate cutting tutorial)
Directions
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla and mix until well combined. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated. Stir in the oats and chocolate chips.
Toss the pomegranate arils with 1 tablespoon of flour.
Very gently stir the pomegranate arils into the batter. (NOTE: If you don't plan on baking the cookies right away, I recommend waiting to add the pomegranate arils until just before baking, otherwise the dough will turn a pink color).
See our pomegranate cutting tutorial. Drop dough by rounded tablespoons onto prepared cookie sheets.
Bake 8-10 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Enjoy!
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