If you think pomegranate seeds in cookies seems a little strange, then make a batch of these cookies. You'll soon be converted as each bite of these soft, chewy cookies is tantalizing tart and sweet.
Makes about 30-35 large cookies
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?