Description
Indulge in the perfect balance of rich chocolate and tangy pomegranate with these Chocolate Chip Cookies with Pomegranate Seeds. The vibrant red pomegranate seeds add a delightful burst of flavor and a touch of nutrition to this classic cookie.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed 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. Line 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, cream the butter and both sugars together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and pomegranate seeds.
5. Scoop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 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 to a wire rack to cool completely.
Notes
For a chunkier cookie, chill the dough for at least 30 minutes before baking. The pomegranate seeds can be substituted with dried cranberries or chopped nuts for a different twist.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American