Description

Elevate your classic chocolate chip cookies with the unexpected addition of juicy pomegranate seeds. The sweet-tart crunch of the pomegranate perfectly complements the rich, decadent chocolate chips in these irresistible homemade treats.

Ingredients

– 2 1/4 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon salt

– 1 cup unsalted butter, softened

– 3/4 cup granulated sugar

– 3/4 cup packed brown sugar

– 2 large eggs

– 2 teaspoons vanilla extract

– 2 cups semi-sweet chocolate chips

– 1 cup pomegranate seeds

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Instructions

1. – Preheat oven to 375°F. Line baking sheets with parchment paper.

2. – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. – In a large bowl, beat the butter and both sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.

4. – Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips and pomegranate seeds.

5. – Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

6. – Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.

7. – Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and texture. You can also substitute white chocolate chips or chopped pecans for some of the semi-sweet chocolate chips.

Prep Time: 15
Cook Time: 10
Category: Snacks & Desserts
Method: Baking
Cuisine: American