Chocolate Chip Pomegranate Cookies
These chewy chocolate chip pomegranate cookies are studded with melty chocolate chips and juicy, sweet-tart pomegranate seeds. No electric mixer required!
Ingredients
- 1¼ cups all-purpose flour (spooned and leveled to measure)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled 5-10 minutes
- ½ cup brown sugar, packed
- ¼ cup white granulated sugar
- 1 large egg, lightly beaten (at room temperature)
- 1 tsp vanilla extract
- ¾ cup semisweet chocolate chips
- ½ cup pomegranate seeds/arils (drained and patted dry*)
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk cooled melted butter, brown sugar, and white sugar. Add egg and vanilla extract. Whisk until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Gently fold in pomegranate seeds and chocolate chips until no flour streaks remain. (Don't over-mix!)
- Cover the bowl and chill the dough in the refrigerator for 45 minutes.
- Use a cookie scoop to scoop the dough onto the two prepared cookie sheets, spacing the dough balls apart evenly. (A 2-tablespoon scoop should yield about 16 cookies).
- Bake for 13-15 minutes (depending on the size of your cookie scoop), until the cookies are golden at the edges and just set in the centers. (They may look slightly under-baked, but should firm up as they cool.)
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
*For pomegranate seeds: drain any liquid from the container. Spread the seeds out in a single layer on a paper towel, then place another paper towel on top. Very lightly press to soak up any excess moisture. Don't do this directly on your countertop, as pomegranate juice can stain some surfaces!
Storage Tips: Store these cookies in an airtight container in the refrigerator for up to 3 days. I recommend warming them up for 10-15 seconds in the microwave for enjoying! You can also wrap the cookies individually (or place them in single layers between wax/parchment paper), place them in an airtight container or ziploc, and freeze them for up to 2 months.