or at least that’s what the commericals say. oh and that eve used it to tempt adam instead of an apple. i wasn’t actually there that day when it happened, i had something important like washing my hair, so i’ll go with. 🙂 i mean that makes for a good background for this otherwise unassuming little red fruit. i mean if you watch enough tv, particularly food network and cooking channel you see just about every commercial out there for anything that is minutely related to food and the pomegrante industry is no slouch in producing commercials. they seem to stick with all these sexy bodies just to show the health benefits of the squishy little fruit. i mean these little red jewels are the “it” fruit right now. everyone is putting them in everything. and i can’t say that i really blame them. i mean i’m not one to cut one of these suckers open and eat the little arils, in fact they kinda freak me out. but i’m not opposed to having some pomegrante juice in my drink, preferably of the martini variety.
so what was i to think when i’m pinning one day and i find a recipe for a cookie that combines chocolate and pomegrantes?!? i mean HELLO!! there is research out there that says some chocolate in your life is a good thing. and then you combine that with today’s superfruit du jour… which by my math (which i’ve always been oddly good at) means that the two combined makes for a very healthy cookie. who cares about what other ingredients are in there. butter. psshh.. that’s just some dairy. sugar…. well everyone needs a little sweet in their life. we already know how much i love cookies so i mean what’s better than a healthy cookie? um nothing!
that’s where this little beauty of a recipe comes in… so like i said, i found it pinning (shocker, i know) and it intrigued me so much that i decided that i actually was going to bake this week. i wasn’t planning on it initially. i was planning to take a week off from baking anything and bringing it to the office. i mean i have to make these people miss the treats otherwise they’re nothing special. but this i found this recipe and it kinda stayed with me in the back of my mind. i mean it’s fall and apparently that is THE TIME for pomegrantes. the thought of cracking one of these babies open had me. i mean i was hooked on the thought. so i figured, i’d break my plan.
i’ll take a break after thanksgiving.
back to where i was… so i make these cookies, with all their health benefits. and they are quite good. they were soft and pillowy which is always a good thing in a cookie. some people like crisp and crunchy cookies, but not me. i like the softies.i usually undercook them just a hair so they stay soft. this was a softy. and it had really good chocolate flavor. i mean really. then there were these little pomegrante arils. those things… i’m not quite sure how i feel about them in all honesty. they provided a really good tartness that balanced with the chocolatey goodness. but they were kinda weird. i’m not gonna lie. maybe because i ate a cookie when it was still pretty warm, but that made the arils warm and it was kinda gummy bear texture. because of that, i haven’t tried another yet. i need to. i need to give these little gems another shot. they’re worth that.
double chocolate pomegrante cookies
- 1 c (2 sticks) unsalted, softened butter – you could use half butter, half shortening if you’d like but i like butter when i bake
- 3/4 c sugar
- 3/4 c brown sugar – i used light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 c flour
- 3/4 c cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 – 2 1/2 c chocolate chips – i used 1 c semisweet and 1 c milk but you can use any variation you like… i think white chocolate would be pretty awesome!
- 1 c pomegrante arils – 1 pomegrante should provide plenty but if you’re lucky you live close to a store that you can buy these
- cream together butter, sugars, vanilla and eggs on medium-high speed for 3 minutes (yes 3 minutes).
- combine flour, cocoa, baking powder and salt in a bowl. add to butter mixture and mix until everything is incorporated.
- add the pomegrante arils and chocolate chips. (you’ll probably bust some of the arils but someone had to sacrifice for the others.)
- scoop the dough into small balls on an ungreased cookie sheet (i highly recommend a cookie dough scoop and parchment paper – trust me on the parchment, i learned the harder way). bake at 350F for 9-10 minutes. cool on a cooling rack.
don’t they take pretty pictures. ok well that’s kinda a lie. they’re drop cookies so they’re not in a perfect circle shape but sue me. they’re still yummy and they would loose their shape as soon as you bit into them.
speaking of pictures… notice the filter on the cookie picture? i’m going to let you in on a secret. that picture was taken with my phone and then went through instagram. am i advocating that for food blogs?? nope. but i am going to be using it while i learn how to really use my new dslr. so just an fyi. i figure i should be honest about it.
recipe adapted from: Dana Made It