Pomegranate Chocolate Chip Cookies

For my final Pom Party post, I am posting the recipe for Pomegranate Chocolate Chip Cookies. I made these for each guests swag bag, which was also filled with a jar of pomegranate-cranberry relish and the goodies from POM Wonderful. 

I used my basic chocolate chip cookie recipe, but added 1/4 c. flour tossed with the arils and mixed them in after the dough was completely mixed. The cookies need to be stored in a non-airtight container or the moisture in the arils will cause them to soften. They need a bit longer to bake, but still stay fairly chewy. 

Pomegranate Chocolate Chip Cookies

adapted from these, which are adapted from the Levain Bakery

1 c. butter, softened

3/4 c. light brown sugar

3/4 c. granulated sugar

1 tsp. vanilla extract

2 large eggs at room temperature

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. baking soda

3 c. plus 1/4 c. unbleached, all-purpose flour

1 c. semi sweet chocolate chips

1 c. pomegranate arils

Cream butter, add sugars and beat on high speed for 2 minutes, until pale, light and fluffy.

Turn speed to low, add vanilla, eggs, salt, baking powder and baking soda.

Scrape down the sides of the bowl, mix.

Add 3 c. of flour, mix until flour is moistened.

In a small dish, toss pomegranate arils and 1/4 c. flour, set aside.

Add chocolate chips to the mixer, mix until all flour is absorbed. 

Use a spatula and gently fold arils into the dough. 

Refrigerate for 30 minutes.

Preheat the oven to 375*

Line baking sheets with parchment, scoop heaping tbsp. fulls of dough on cookie sheet 3" apart.

Bake for 15-18 minutes, until centers are set and cookies are golden brown.

Cool on sheet for a minute then transfer to a wire rack for an hour.

Store uncovered in a non-airtight container (I used un-sealed pastry bags tied with ribbon).

Makes about 24 large cookies.