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xap's Dark Chocolate Pomegranate cookies
Well, we did a bit more experimentation and have made notes & received approval from various guinea pigs volunteers, and have a recipe we're pretty happy with...so as promised here be food!
Ingredients
2 cups all-purpose flour
1 cups unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
7/8 cup unsalted butter, room temperature (14Tab, 1 cup minus 2 Tab, 1-3/4 sticks, pick your term-of-preference)
1 cup granulated sugar
2/3 cup firmly packed dark-brown sugar
1/3 cup pomegranate molasses (aka pomegranate syrup)
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces dark chocolate chips (or bittersweet chocolate, coarsely chopped)
1 to 1-1/2 cups pomegranate arils (depending on your tastes)
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.
Add eggs, molasses, and vanilla extract; beat until well combined.
Add the flour mixture, and beat on low speed, until just combined. Do not overbeat.
By hand fold in chocolate and pomegranates.
Drop rounded spoonfuls of sticky dough on baking sheet, about 2 inches apart.
Bake until puffed and cracked, 10 to 12 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.
Note on the molasses - it's popular in Middle Eastern cooking and can be found in ME and Kosher grocery stores as well as online. You can also make your own (recipes online; involves pom juice, sugar, and boiling)
Ingredients
2 cups all-purpose flour
1 cups unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
7/8 cup unsalted butter, room temperature (14Tab, 1 cup minus 2 Tab, 1-3/4 sticks, pick your term-of-preference)
1 cup granulated sugar
2/3 cup firmly packed dark-brown sugar
1/3 cup pomegranate molasses (aka pomegranate syrup)
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces dark chocolate chips (or bittersweet chocolate, coarsely chopped)
1 to 1-1/2 cups pomegranate arils (depending on your tastes)
Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.
Add eggs, molasses, and vanilla extract; beat until well combined.
Add the flour mixture, and beat on low speed, until just combined. Do not overbeat.
By hand fold in chocolate and pomegranates.
Drop rounded spoonfuls of sticky dough on baking sheet, about 2 inches apart.
Bake until puffed and cracked, 10 to 12 minutes.
Transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.
Note on the molasses - it's popular in Middle Eastern cooking and can be found in ME and Kosher grocery stores as well as online. You can also make your own (recipes online; involves pom juice, sugar, and boiling)