Chocolate Fudge Pomegranate Cookies

On the Fourth Day of Cookies,

My true love gave to me,

Four Chocolate Fudge Pomegranate Cookies.

Chocolate Fudge Pomegranate Cookies

Over the holiday I purchased a pomegranate.  I just love the vibrant color it brings to a table setting when entertaining. Well now that the holiday has passed I have been staring down this poor pomegranate thinking what am I going to do with it now?  Tis’ the season for cookies, so when in Rome do as the Romans would do throw it into a cookie!  That is how the saying goes right? So with that the Chocolate Fudge Pomegranate Cookie was born.  It’s my spin on the White chocolate cranberry cookie.

I’ve never known much about pomegranates, so I figured some research on this beautiful fruit would be a good idea before incorporating it into a cookie recipe.  I was quite shocked to learn about this little POWER  fruit.  Here are some of the interesting facts about this fall fruit.

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Nutrition Facts of Pomegranate

  • Pomegranates are often appreciated because they are filled with more antioxidants like punicalagin than other superfoods like acai berry juice or green tea.
  • Pomegranates are also high in vitamin C, with 100 ml containing 16 percent of a person’s daily requirement.
  • It also contains high amounts of vitamin K that helps to support bone health and vitamin B5 that helps the body metabolize, protein, carbohydrates and fats.
  • Pomegranates are filled with manganese which helps to form bone structures during the metabolic process and potassium that helps to maintain cellular functions and balance fluid levels.
  • The fruit is also high in phosphorus, magnesium, calcium, zinc and iron. There is very little fat in a pomegranate and it does not contain cholesterol.
  • The fruit only has 130-150 calories, with around 105 calories being derived from the seeds.
  • These seeds are high in calories because they contain unsaturated oils, sugar and carbohydrates but there is a great deal of fiber and some protein in these seeds as well.

Now that we are educated on the health benefits of the pomegranate  lets de-healthify it a bit, and add some chocolate!  I hope that you enjoy this unique cookie.

Ingredients:

1 C Butter, at room temperature

1/2 C Sugar

1 C Brown Sugar

2 Eggs

1 teaspoon Vanilla

2 C Flour

2 Tablespoons Corn Starch

1/2 C Cocoa Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 tablespoons Pomegranate Juice

1 C Chocolate Chips (I used Chocolate Chunks)

1/2 C Pomegranate Arils

Cream butter, sugar, eggs and vanilla until fluffy. Add flour, corn starch, cocoa powder, baking soda and salt, then pomegranate juice and mix until combined.

Chocolate Fudge Pomegranate Cookie Dough

*If you are like me, and have a whole pomegranate on your hands I recommend watching a youtube video on how to properly get the arils out of the fruit.  Trust me its worth your time to watch the video otherwise your kitchen can look like its out of a horror film like mine.  Everything was covered in red juice even my fridge which is 6 feet away from my counter.  Not my best moment…Better yet they sell little jars of the de-pom’ed Pomegranate right in the produce section at the grocery store.

Fold in chocolate chunks and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.

Bake at 350 for 8-10 minutes. Let cool completely.

Chocolate Fudge Pomegranate Cookies

Chocolate Fudge Pomegranate Cookies
Author: 
Recipe type: Cookie/ Holiday Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Ingredients
  • 1 C Butter, at room temperature
  • ½ C Sugar
  • 1 C Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 2 C Flour
  • 2 Tablespoons Corn Starch
  • ½ C Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 2 tablespoons Pomegranate Juice
  • 1 C Chocolate Chips (I used Chocolate Chunks)
  • ½ C Pomegranate Arils
Instructions
  1. Cream butter, sugar, eggs and vanilla until fluffy. Add flour, corn starch, cocoa powder, baking soda and salt, then pomegranate juice and mix until combined.
  2. Fold in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
  3. Bake at 350 for 8-10 minutes. Let cool completely.

 

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