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