1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper; set aside.
2. 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.
3. 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.
4. Store in an airtight container with waxed paper between layers in the refrigerator up to 3 days or in the freezer.