Double Chocolate Pomegranate Cookies
Remember on Monday when I said I was going to introduce something new to my blog? Well, here it is: How to De-Seed a Pomegranate. OK, so how to de-seed a pomegranate is hardly new, but this is a video of me de-seeding a pomegranate, which is new frontier for this Food Blogga.
Some of you are panicking right now, thinking, "Oh, great. Now I have to watch her chop vegetables every week just so I can leave a comment on her blog."
Fear not, friends, you will not be tortured.
1. The videos will be short. I know you don't want to watch an 18 minute video of me peeling and slicing butternut squash. So you won't.
2. I'll keep them useful yet light in tone. I'm thinking of adopting a mockney accent like Jamie Oliver (actually I love Jamie, accent and all).
3. I don't have Giada's budget, kitchen, or film crew, but I do have a kind-hearted, savvy husband who is willing to give up a few hours on the weekend to be both my film and editing crew. Already he has suggested I dress like Giada. He's so insightful. Thanks, Jeff.
OK, here we go -- Put on your 3-D glasses and watch the pomegranate come right at you!
Once you've de-seeded your pomegranate, you need to make cookies. Why pomegranate seeds in cookies? Why not? Their tartness is the perfect foil to sweet chocolate and rich pecans. Plus it just sounds cool: Double Chocolate Pomegranate Cookies.
Double Chocolate Pomegranate Cookies
Makes about 30-35 large cookies
Print recipe only here.
2 sticks unsalted butter, at room temperature
1 1/4 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
2/3 cup pomegranate seeds
2/3 cup coarsely chopped pecans
1. Preheat the oven to 375 degrees F and center a baking rack. Line two baking sheets with parchment paper.
2. In a large bowl, beat butter and sugars; beat in the eggs and vanilla extract until smooth. Mix flour, baking soda, and salt in a small bowl; add to the large bowl, and beat until just combined. Stir in the chocolate chips, pomegranate seeds, and pecans.
3. Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.
4. Bake cookies for 11-13 minutes, or until firm and golden brown around the edges. Transfer to a rack and cool for 15 minutes.
To store cookies, layer between pieces of waxed paper to prevent sticking and place in an air-tight container. Properly stored, cookies should last up to a week.
Note: Feel free to use all dark chocolate chips instead of white or to substitute pistachios for the pecans. Also, you can make smaller cookies if you prefer. But, really, why would you want to do that?
Here are more pomegranate recipes you might like from Food Blogga:
Winter Jewel Fruit Salad
Low-Fat Lemony Medjool Date and Pomegranate Scones
Honey Roasted Sweet Potatoes with Pomegranate Glaze
Fiery Shrimp with Avocado-Pomegranate-Tangerine Salsa served over Soft Polenta
I'm not the only one who loves pomegranate cookies:
Glazed Pomegranate Cookies recipe at Pots and Pins
Pomegranate Chocolate Chunk Cookies recipe at Coconut and Lime
Chocolate Pomegranate Cookies recipe at Tender Turning Quiet
