Makes 2-3 dozen
bake at 350 for 9-10 minutes
1/2 Cup (1 stick) Butter--don't use margarine
1/2 Cup Vegetable Shortening--you can substitute more butter or Coconut Shortening here but shortening gives cookies a flaky crisp
*I thought the cookies were too flaky with the shortening. I prefer 1 cup butter instead of 1/2 cup butter and 1/2 cup shortening.
3/4 cups White Sugar
3/4 cups Brown Sugar
2 eggs
1 tsp Vanilla
2 cups Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt
2 to 2 1/2 cups choc chips--appx 1 bag of chips. (I prefer mixing 1/2 bag of semi-sweet and 1/2 bag of milk chips)
1 cup pomegranate arils (those red seeds. 1 Pomegranate is more than enough)
In a Kitchenaid mixer (or in a bowl with a handmixer) cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. During that time you'll watch the chemistry of the ingredients change into a very creamy mixture.
In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.
Then comes my favorite part...
Add the pomegranate arils and chocolate chips. In my opinion, more chips is better than less. So I add about 2 1/2 cups of chips (or 1 bag of chips). And I prefer using a mixture of semi-sweet and milk chips. Dump in the chips and arils and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.
Scoop the dough into 15 small balls on an ungreased cookie sheet and bake at 350 for 9-10 minutes (10 mins was perfect in my oven). And you have tasty rich cookies!
3/4 cups White Sugar
3/4 cups Brown Sugar
2 eggs
1 tsp Vanilla
2 cups Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt
2 to 2 1/2 cups choc chips--appx 1 bag of chips. (I prefer mixing 1/2 bag of semi-sweet and 1/2 bag of milk chips)
1 cup pomegranate arils (those red seeds. 1 Pomegranate is more than enough)
In a Kitchenaid mixer (or in a bowl with a handmixer) cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. During that time you'll watch the chemistry of the ingredients change into a very creamy mixture.
In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.
Then comes my favorite part...
Add the pomegranate arils and chocolate chips. In my opinion, more chips is better than less. So I add about 2 1/2 cups of chips (or 1 bag of chips). And I prefer using a mixture of semi-sweet and milk chips. Dump in the chips and arils and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.
Scoop the dough into 15 small balls on an ungreased cookie sheet and bake at 350 for 9-10 minutes (10 mins was perfect in my oven). And you have tasty rich cookies!
*I have a hard time telling when these cookies are done. Don't over cook!! But it took closer to 12 minutes in my oven.
No comments:
Post a Comment