Chocolate Fudge Pomegranate Cookies.

[You may have seen this post yesterday, however it was deleted when my server was finally transferred over. Th good news – the server transfer is complete! Take another look, and I will have some more goodies up later today.]
Behold my beloved fruit.

Chocolate Fudge Pomegranate Cookies I

The first time I had a pomegranate, way back in 2007 before I knew what a blog was and when my pants used to fit, I was disappointed. I wasn’t sure what to expect, but didn’t think I’d experience a plethora of little fuschia seeds. This was long before pomegranate-cutting tutorials were aplenty.
Okay, there probably were millions of pomegranate tutorials, but I had much more of a life back then and it did not include wasting my life away on the internet. My… how times have changed.

Chocolate Fudge Pomegranate Cookies I

Since discovering this delicious, vibrant and quite expensive fruit, I’ve done nothing short of throwing it into every recipe I can get my hands on. Especially when it comes to desserts. But those desserts tend to be cheesecakes and ice creams and treats that are sprinkled with the arils. I wanted to make a sweet with the arils inside: double fudgy chocolate cookies stuffed with gooey chocolate chips and studded with pomegranate jewels.
You don’t get an overwhelming pomegranate flavor with each bite, but you do get a tart “pop” of juice when you come upon a seed. The arils remain juicy through baking and add such a delicious texture to the cookie. And it also gives them a splash of pink color. I’m all over that.

Chocolate Fudge Pomegranate Cookies I
Chocolate Fudge Pomegranate Cookies

makes about 30 cookies

1 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons pomegranate juice

1 cup chocolate chips

1/2 cup pomegranate arils

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt, then pomegranate juice and mix until combined.

Fold in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.

Bake at 350 for 8-10 minutes. Let cool completely.
Chocolate Fudge Pomegranate Cookies I

Wasting my day away is so worth it for this.
PS -> there is Facebook giveaway going on!