For Christmas I got lots of goodies. A wonderful Ninja food processor, cookbooks, baking utensils, and comfy pajamas. One of my favorite gifts from my mother was a huge bag of Brookside pomegranate fruit pieces covered in dark chocolate. These are so rich and so good it made me wonder if I could use them to give chocolate chip cookies a nice little twist. Hmmmm…chewy pomegranate chocolate chip cookies. Sounds good to me!
The candies are rather large so I chopped them up so they would distribute evenly in the dough. In addition to a heaping two cups of chocolate chips, I added the cup of chopped chocolate covered pomegranate pieces. Even after baking, the pomegranate stayed nice and chewy. I also used whole wheat flour to give it a nice texture as well. These pomegranate chocolate chip cookies are full of antioxidants and super indulgent. It takes a little bit of the guilt away. Just a little bit.
Chewy Pomegranate Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup softened butter
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
- 1 cup chopped dark chocolate pomegranate pieces
Instructions
- Preheat oven to 375.
- Combine flour with baking soda and salt in medium bowl. Set aside.
- Cream together butter and sugars.
- Add eggs one at a time and vanilla.
- Gradually mix in flour.
- Stir in chocolate chips and chopped chocolate pomegranate pieces.
- Drop by tablespoons onto cookie sheet.
- Bake 10-12 minutes or until golden brown.
Recipe adapted from Ghirardelli Chocolate Chip Cookie Recipe.
