I don’t have the best photos of this delightful cookie but what can I say? I write about my real life here on The Rose Table and sometimes that means taking a few iPhone photos on the fly, packing up cookies on a picnic, and totally forgetting to take beautifully staged photos. That won’t deter me from posting delicious recipes and trust me, you need this one for fall!
These cookies are soft, rich, and bursting with juicy pomegranate nuggets. If you’ve never bought a pomegranate before, don’t be afraid. They aren’t hard to work with. People honestly overthink removing the arils. Just cut the pomegranate into quarters, peel back the skin like you would an orange, and remove any white fleshy parts. It can be done in less than a minute. They will stain though so be sure to work over a cutting board that won’t stain and rinse it immediately.
Dark chocolate, in my opinion, is really a must here. I exclusively keep dark cocoa powder in my house. Lately, more and more chocolate chip brands are offering dark chocolate chips. If you can find them, get them!
What I love about this cookie is that you can make the dough a day ahead of time. It’s much better chilled. I made the dough on Thursday, baked them on Friday, and packed them up for my carriage picnic on Saturday morning. I hope you love this recipe as much as I do!
Dark Chocolate Pomegranate Cookies
Makes 3 dozen
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup special dark cocoa powder
1 tsp baking soda
1/4 tsp salt
1 large pomegranate
1 cup dark chocolate chips
- Beat butter until smooth. Add sugar, eggs, and vanilla and beat for several minutes until fluffy.
- Sift together flour, cocoa powder, baking soda, and salt. Add to butter mixture and mix slowly until incorporating, scraping the sides of the bowl once.
- Cut a pomegranate into quarters. Peel the rind off of three quarters and pop the arils out, removing any white parts. You should have about a 1/2 cup of pomegranate arils. Squeeze the remaining quarter into the cookie dough. (About 1 Tbsp of juice.) Toss in dark chocolate chips and fold in.
- Refrigerate at least four hours or overnight.
- Preheat oven to 350 degrees. Roll dough into 1” balls, set on uncreased cookie sheets, and bake for 8-10 minutes. Let sit on cookie sheet for 1-2 minutes before using a spatula to set on a cooling rack. Cool completely.
Read all about my carriage picnic here. Watch the carriage picnic episode of The Rose Table: