Chocolate Chip Cookies with Pomegranate Seeds. Sweet from cinnamon and vanilla, and slightly tangy from the seeds, these cookies are addicting!
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Chocolate Chip Cookies with Pomegranate Seeds

Chocolate Chip Cookies with Pomegranate Seeds. Sweet from cinnamon and vanilla, and slightly tangy from the seeds, these cookies are addicting!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 dozen
Author Kelly @ Trial and Eater

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar , packed
  • 2 eggs
  • 1 cup unsalted butter (2 sticks), melted (see note*)
  • 2 teaspoons vanilla extract
  • 1 cup semisweet mini chocolate chips
  • 1/2 cup pomegranate seeds

Instructions

  • Preheat oven to 375°F.
  • 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.

Notes

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.