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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside.

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  • In a large mixing bowl combine butter and sugars. Cream together until smooth. Add the egg and vanilla and beat on low until well-combined. Add the flour, baking soda, and salt and beat until just combined. Fold in chocolate until evenly distributed, then very gently fold in pomegranate seeds.

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  • Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake for 8 to 10 minutes until light brown (centers may not appear set). Remove and let cookies stand 2 minutes on cookie sheets. Remove and cool on wire racks.

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  • Store in an airtight container with waxed paper between layers in the refrigerator up to 3 days or in the freezer. Makes about 24 cookies.

Nutrition Facts

114 calories; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 20 mg cholesterol; 55 mg sodium. 20 mg potassium; 15 g carbohydrates; 1 g fiber; 9 g sugar; 1 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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