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.