Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
bake:
8 mins
total:
33 mins
Yield:
about 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

114 calories; fat 6g; cholesterol 20mg; saturated fat 3g; carbohydrates 15g; mono fat 1g; insoluble fiber 1g; sugars 9g; protein 1g; vitamin a 145.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 55mg; potassium 20mg; calcium 10.1mg; iron 0.5mg.
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