I'm back with another holiday cookie recipe! This time, I'm packing pomegranates and white chocolate chips in to wonderfully chewy cookies. I like to think of it as the colors of the holiday, all wrapped up in a tasty treat!
First, a quick tutorial on pomegranates
How to pick a ripe one: Pomegranates should be smooth and shiny on the outside, and should be heavy when you pick them up.
How to get those pesky seeds out: cut the top of the pomegranate off, and score the fruit into 5 or 6 segments. You'll see the white membrane that naturally separates the section, so cut along those. Stick the whole darn thing into a big bowl of water, and slowly separate the arils from the membrane. The great thing about pomegranates is the arils (seeds) will naturally fall to the bottom, while the white membrane will float to the top.
Ok, back to the cookies!
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup sugar
1 cup of unsalted butter softened (2 sticks)
1 teaspoon vanilla extract
1 cup white chocolate chips
1 1/2 cup pomegranate arils (seeds)
Preheat oven to 300 degrees
In a separate bowl, mix the flour, salt, and baking soda.
In a stand mixer, cream butter and sugars together. Add eggs and vanilla extract and mix briefly.
Add the flour and mix slowly. Add the white chocolate chips and pomegranate arils and mix until combined.
Drop the mixture onto ungreased cookie sheets and bake for 20 minutes or until golden brown.