Triple Chocolate Pomegranate Cookies

I have made several sweets over the past two weeks, but they mostly consisted of vanilla marshmallows and mini chocolate cupcakes, both of which are already on our website. Oh…and brownies of course! I made them for my chocoholic son (that was my excuse).

 

So until I came up with an original recipe, I wasn’t going to post anything.

 

This morning, the sun was shining and it was -2 C in Geneva: perfect weather to make chocolate chip cookies. The only quirk about this recipe is the added pomegranate seeds. Their tanginess makes this cookie really fun.

 

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The fleur de sel is a pantry favorite of mine (as you may have noticed) because it really brings out the sweetness in desserts.

The only thing I will do differently next time is add more pomegranate!

 

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Cookie Dough

½ cup (120 g) unsalted butter at room temperature

¼ tsp fine sea salt

¼ cup (40 g) white sugar

2/3 cup (100 g) brown sugar

1 egg

30 g dark chocolate (I used 85%), melted

½ tsp vanilla extract

1 cup (120 g) all-purpose flour

½ tsp baking powder

½ tsp fleur de sel

¼ cup (40 g) pomegranate seeds

¼ cup (40 g) mini semisweet chocolate chip

100 g white chocolate, cut up into small chunks

 

  1. Preheat your oven to 350 F and line 3 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, cream the butter, fine sea salt, vanilla extract, and the two sugars until light and fluffy.
  3. Add the egg and beat slowly until just incorporated.
  4. Pour in the melted chocolate and beat again slowly.
  5. Add the flour, baking powder, and fleur de sel. Turn off your mixer when the dry and wet ingredients are combined.
  6. Fold in the pomegranate seeds, the chocolate chip, and the chocolate chunks.
  7. Scoop rounded teaspoons of dough (I used a mini ice cream scoop – great to have around your kitchen; it makes filling mini cupcake pans a cinch). Make sure to leave an inch of space in between each cookie.
  8. Bake for 8 minutes or until cookie, has spread and puffed up.

 

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EU

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