Dark chocolate pomegranate cookies.

[seanan_mcguire]

Having been asked (about fifteen times) to post this, I now present you with the recipe for dark chocolate chip pomegranate cookies. You will need:

* Three cups of all-purpose flour
* One teaspoon of baking soda
* One-half teaspoon of salt
* One cup of granulated sugar
* Two-thirds of a cup of packed light brown sugar

* One cup of softened butter or margarine
* Two large eggs
* One tablespoon of vanilla extract
* One quarter-cup of pomegranate molasses

* One twelve-ounce bag of dark chocolate chips
* One-half cup of pomegranate seeds

Line several cookie trays with parchment paper, as the cookies will be sticky when they first come out of the oven, and it's best if they stick to something other than your actual cookie tray (you may need it for another batch, depending on how many trays you have). Mix your flour, baking soda, and salt in a bowl that you aren't in danger of knocking over. Put it to one side. In another, bigger bowl, mix your butter, granulated sugar, white sugar, pomegranate molasses, eggs, and vanilla until they form a sugary pudding-like goo that you really just want to eat with a spoon (but won't, due to the presence of raw eggs in the mix).

Begin adding your flour mixture to the wet ingredients, mixing thoroughly as you go. First the contents of your bowl will look like some sort of horrible elementary school art project. Gradually, they will turn into cookie dough. When this happens, mix in the chocolate chips and pomegranate seeds. Stir to distribute as evenly as possible through the mixture. Put the dough in the fridge for an hour. Go do something else. Watch TV. Read a book. Read my book. I don't care. It's your hour.

Actually, I lied. After about forty-five minutes, come back and pre-heat your oven to 400 F/around 205 C.

Once you're ready to bake, put tablespoons of dough on your cookie trays, about two inches apart (to allow for spread). You may need to mash them a little with your spoon or hand to get them to stay in place. Bake at 400 F/around 205 C until light brown (usually eight to ten minutes; longer if you want crispy cookies). Allow to cool at least a little before eating. The pomegranate seeds will soften to the texture of baked walnuts, while the juice parts will be little exploding sweet-sour surprises.

Eat.

Comments

[bercilakslady.livejournal.com]

Looks tasty. I even have pomegranate molasses in my cupboard.

[blitheringpooks.livejournal.com]

This is fascinating and enticing. I may actually try these, and this Christmas I'm not doing much of anything.

[valdary.livejournal.com]

Never thought of using pomegranites in cooking, I've never seen pomegranite molasses. Sounds fun and worth a try at making though, as a lot of people seem to like chocolate.

[ladymondegreen.livejournal.com]

In case you don't have pomegranate molasses.

[damiana-swan.livejournal.com]

*adds to memories and tries to remember where I've seen pomegranate molasses because I obviously need some*

[amazon-syren.livejournal.com]

Middle Eastern grocery stores. Or so I gather. :-)

[seanan-mcguire.livejournal.com]

Yay!

[seanan-mcguire.livejournal.com]

Rock on.

[seanan-mcguire.livejournal.com]

Middle Eastern or kosher grocery stores, or else ladymondegreen has posted a link on how to make it.

[seanan-mcguire.livejournal.com]

Excellent, thank you.

[seanan-mcguire.livejournal.com]

Middle Eastern and kosher grocery stores.

[ladymondegreen.livejournal.com]

Given that I didn't have any, and was intrigued by the concept, I may have to make these cookies at some point.

[angel-vixen.livejournal.com]

After I read your article, I posted my thinkings on dark chocolate/pomegranate cookies, prompting the bakers on my list to come up with several variations -- your recipe is headed straight to the top of the "To Try Out" list, and I'll have to let you know what else comes of the adventure.

I am looking forward to this perhaps a little too much, but it's nice to be excited about food again after an autumn of "Oh, fix what you like, honey; I'm too tired to care." :)

AngelVixen :-)

[vixyish.livejournal.com]

Oh man oh man. Can we make these while you're here? I will comb the city to find pomegranate molasses. I'm sure Torrey can help me.

[keristor.livejournal.com]

I've never seen or heard of pomegranate molasses before this (yes, I have now seen the link; interesting concept).

But there were some very important parts missing from your method. I refer, of course, to "extract cat from bowl", "pick up bowl from floor where cat knocked it", "wash cat", "go to ER for injuries sustained while washing cat", etc. *g*

[amazon-syren.livejournal.com]

Sweet! :-D

<*adds to file of Chocolate-Pom Cookie recipes*>

[valdary.livejournal.com]

Thanks, I do know where to get pomegranite juice, most supermarkets sell Pomegreat.

[mskauri.livejournal.com]

Thank you!! Thanks for the link on making Pom-molasses too!

[markbernstein.livejournal.com]

Sounds yummy. If you're not already familiar, you might want to take a look at Silpat. I like them better than parchment paper.

[snowwolf75.livejournal.com]

Interesting recipe... and since I've had a desire to bake something for my family's Christmas feast, I believe I'll do this. There are a few ME/kosher stores near where I work, so i shall hit those on my way home (if I remember).
Can you give an estimate as to how many cookies this would make? a dozen or two, perhaps?

[markbernstein.livejournal.com]

Oh, and on the subject of baking, this amused me greatly.

[technoshaman.livejournal.com]

Vix, if you can't find middle eastern groceries up your way, come south. They're all over Tukwila and Columbia City and such like. Matter of fact? I might just hafta swing by one on lunch... :)

my laugh is an evil laugh,
ha ha munch munch *ded of the yum* :)

[hms42]

Thank you. I shared this with my brother in law who bakes cookies for the holidays as a gift.

[quettalinde.livejournal.com]

Adding this to my memories so I don't lose it.

[kyburg.livejournal.com]

I love the fact you mentioned the need - and why - for the parchment paper right up front.

In my world, we made jelly out of the pomegranates, if we didn't eat them out of hand - a dear family friend had an orchard full of pomegranate trees and they were a staple, along with the walnuts, plums and apricots, while I was growing up. (Sadly, a lot of those orchards are now houses. Yay, not so much.)

You can also put up pomegranate liquor - juice, vodka and a bit of sugar - bottle and put away for years at a time. After about five, it turns golden in color.