1. Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt. Set aside.
3. In a small glass bowl, combine chopped chocolate and butter. Place the bowl over a pan of simmering water and stir frequently until the chocolate has melted and the mixture is smooth. Remove bowl from heat.
4. In large bowl, beat the sugar, eggs, POM juice, and vanilla extract until combined, about 2-3 minutes. Slowly add in flour mixture until batter is thick and smooth. Be careful not to over mix. Fold in the melted chocolate. Stir in the chocolate chips and pomegranate seeds. Using a medium scoop (about 1 1/2 tbsp) place dough onto prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 12 to 14 minutes. Allow the cookies to cool completely on the baking sheets and serve.
Recipe by Baking with Basil