Gallery

Recipe Summary

prep:
25 mins
bake:
8 mins to 10 mins at 350° per batch
Yield:
about 24 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Reviews

Advertisement