Pomegranate Double Chocolate Chip Cookies

Yesterday, I shared my method of seeding a pomegranate. I also told you all to come back to find out how I used the freshly harvested arils. Based on the opening photo of this post, I'm sure you've figured out the answer:

I made cookies with those luscious red seeds.



Okay... Not all of the seeds. After all, I removed the seeds of four pomegranates before writing that "How To" post! I used about a cup of arils for the cookies and put the rest of the seeds in the freezer to save for future batches of cookies use.


The idea for my Pomegranate Double Chocolate Chip Cookies popped into my head after reading about Maria's recipe for Pomegranate White Chocolate Chunk Cookies on one of my favorite food blogs, Two Peas and Their Pod. I was making my way through an embarrassing backlog of items in my feed reader, when Maria's gorgeous photos made me stop and stare for a good five minutes. Someday, I hope I'll be posting photos of such quality on Taste As You Go!



To put my own twist on Maria's recipe, I used PAMA Pomegranate Liqueur, which I previously used in my Pomegranate Vanilla Scones with Pomegranate Whipped Cream, in lieu of vanilla extract, and white chocolate chips in lieu of the chocolate chunks. I also used cocoa powder and turned them into chocolate cookies. The vibrant color of the pomegranate arils don't pop as much in my chocolate version, but the burst of flavor is there!


Don't the cookies look festive? Absolutely perfect for the holidays! Your friends will be fighting each other for the rights to these delicate cookies at your cookie swaps, so make sure you make plenty to share.

I think I just created cookies that are almost as awesome as my Montana Whoppers!

(If you like this recipe, try my Fiery Pomegranate Sauce!)

Pomegranate Double Chocolate Chip Cookies

Yield: 2 1/2 dozen cookies | Printable Recipe

INGREDIENTS

• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons sweetened cocoa powder
• 3 tablespoons vegetable oil
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon PAMA Pomegranate Liqueur
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oats
• 1 cup white chocolate chips
• 1 cup pomegranate arils

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine cocoa powders and vegetable oil. Set aside.
3. In a large bowl, cream butter and sugars together until smooth. Add the egg and pomegranate liqueur and mix until well combined. Fold in the chocolate mixture.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the chocolate mixture. Mix until just incorporated.
5. Stir in the oats and white chocolate chips. Make dough balls, using about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils into each cookie dough ball.
6. Bake cookies for 10-12 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to finish cooling.

Recipe by Michelle Rittler, Taste As You Go | Adapted from Two Peas and Their Pod

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