In a medium bowl, combine flour, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, combine sugar, brown sugar, eggs, butter and vanilla extract.
Slowly add flour mixture to the large bowl until all ingredients are mixed together.
Add the chocolate chips and pomegranate seeds.
Using a cookie scoop or spoon, arrange dough on baking sheet (each cookie about 1.5 tablespoons of dough)
Bake for 9-10 minutes or until edges are slightly browned.
Melted butter makes it easier to mix by hand, and will result in a flatter, slightly crunchier cookie. If you desire a slightly fluffier and chewy cookie, use room temperature butter and/or refrigerate dough before baking.