As I have said before, an unusual ingredient will often prompt me to try a new cookie recipe. In this case, pomegranate seeds and juice. The dough is just luxurious and a joy to scoop (and eat.) If they are under-cooked, they are, in deed, fudgey but are soft and have no integrity. If cooked enough to hold together when handled, they are over-done and not good. So, to eat in your kitchen with some Breyers Natural Vanilla ice cream, they would be great. They didn’t tolerate the trip to the emergency department very well. In addition, though the idea of pomegranate seeds is appealing, the cookies really are not very pomegranatey and you often finish with some of the woody seeds in your teeth.
1 cup butter, softened
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, 9 ounces
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
¾ cup pomegranate seeds
- Cream together butter and sugar until fluffy.
- Add eggs and vanilla. Mix until well blended. Set aside.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt.
- Add dry mixture to butter-sugar mixture and mix until combined.
- Mix in pomegranate juice.
- Fold in chocolate chips and pomegranate seeds by hand.
- Refrigerate dough for 2 hours or more.
- When ready to bake, heat oven to 350 degrees.
- Roll dough into balls and set on a greased or parchment-lined baking sheet.
- Bake for 8 to 10 minutes, then let cool completely on a wire rack.
Consider dried pomegranate seeds or chocolate-covered pomegranate seeds.
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