Description
Indulge in the delightful combination of rich chocolate chips and tangy pomegranate seeds in these irresistible cookies. A unique twist on a classic recipe, perfect for any occasion.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups semi-sweet chocolate chips
– 1 cup pomegranate seeds
Instructions
1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and both sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips and pomegranate seeds.
5. Scoop rounds of dough, about 2 tablespoons each, onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more pronounced pomegranate flavor, you can increase the amount of pomegranate seeds to 1 1/2 cups. Stored in an airtight container, these cookies will stay fresh for up to 5 days.
- Prep Time: 15
- Cook Time: 14
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American