I am obsessed with these cookies! The bursts of flavor in the pomegranate arils unexpectedly compliment the double chocolate cookies well. I found this recipe on How Sweet It Is and just had to try it. I am so glad I did!
I removed the arils from half the pomegranate using the method on this site and squeezed the juice out of the other half. Make sure to wear an apron to protect your clothes from any juice that may splatter and stain!
Chocolate Fudge Pomegranate Cookies
printable recipe
1 cup butter, at room temperature (I used half butter, half crisco because all butter doesn't work well for me in my high-altitude location)
1 cup butter, at room temperature (I used half butter, half crisco because all butter doesn't work well for me in my high-altitude location)
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour (add a couple of extra tablespoons for high-altitude)
1/2 cup cocoa powder
1 tsp baking soda (scant tsp for high-altitude)
1/4 tsp salt
2 Tbsp pomegranate juice
1 cup chocolate chips
1/2 pomegranate arils
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt, then pomegranate juice and mix until combined.
Fold in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
Bake at 350 for 8-10 minutes. Allow to cool for a couple of minutes before removing to cool completely on wax paper or foil.
These look really yummy.
ReplyDeleteWhat about the hard part of the seed ? Can you tell there is one in a chewy cookie
I don't really notice the hard part of the seed, I think it softens during the baking process. I will say the aril starts to disintegrate once the cookies are a couple of days old, so these are definitely best fresh!
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