Description
Indulge in these Chocolate Chip Cookies with a burst of sweet-tart pomegranate seeds for a uniquely delicious twist on a classic treat. Baked to perfection with a soft, chewy texture and a festive holiday flair, these cookies are sure to delight your taste buds.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups semi-sweet chocolate chips
– 1 cup fresh pomegranate seeds
Instructions
1. Preheat your oven to 375°F (190°C). Line two 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 or a stand mixer, cream the softened butter and both sugars until light and fluffy, about 2-3 minutes.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips and pomegranate seeds.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra festive touch, you can sprinkle a few extra pomegranate seeds on top of the cookies when they come out of the oven. Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20
- Cook Time: 12
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American