Pomegranate White Chocolate Chunk Cookies

Classic brown sugar cookies are studded with fresh, juicy pomegranate arils and sweet white chocolate for a delicious and easy dessert. The red and white colors make these cookies an especially great choice for holiday baking.

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It's officially cold, fam.

How "official," you may ask? Well, official enough for me to have driven to work today rather than steeling myself against the blistering winds* on my mile walk to the Metro. That's right, instead of performing my standard favorite activities of:
- Glaring at strangers and hopping precariously into busy intersections for a full mile stretch of 17th St;
- Examining mens' hands for wedding bands and wondering why I never run into them on Hinge;
- Mentally reminding myself to check Craigslist missed connections in case someone is attracted to the kind of girl who walks unnecessarily quickly and looks very angry always;
- Avoiding the men who brandish newspapers at Metro patrons because the news is quite depressing most days;
- Trying to decide if I'd rather stare at the floor or the ceiling of the Metro to avoid making eye contact with anyone;
- Accidentally making eye contact with a hot guy and then putting on my work badge so he knows my name and can stalk me on Facebook later (if he so pleases) (and then do nothing about it because that would be weird) (I don't read my FB messages anyway oops);
- Being late to work and blaming it on the Metro even though it was my own fault and I breeze in unapologetically with a Starbucks iced coffee in hand.

Don't pretend you don't do the same things.

ANYWAY. Yesterday was cold and dreary AF which felt like Christmas baking weather! Even though it's early November. Stay with me.

I still had another half of a pomegranate leftover from the salad I posted Monday, so I did a little Pinterest stalking to figure out if putting pom seeds in cookies was a terrible idea. The verdict was: NOT a terrible idea! TG because I was going to do it anyway, who listens to the internet these days.

So, I subbed in the pom for the dried cranberries in my fave White Chocolate-Cranberry Cookies, added a dash of cinnamon for ~flava~ (<- someone hit me) and crossed my fingers. And, blessed be Beyoncé, it worked! Like, REALLY well. The moisture from the pom arils made the cookies fluffy without being cake-y and all-around they are absolutely delish. So, run to your nearest grocery store IMMEDIATELY, do not pass GO do not collect $200*, buy a pomegranate and white chocolate in some form and get going on these!

*Okay okay it was like 40 degrees but it was GLOOMY I tell ya!
**Unless you are given the opportunity I mean $200 can buy a lot of pomegranates.

Pomegranate White Chocolate Chunk Cookies

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To make these cookies, you will need:
- 3/4 cup (1.5 sticks) unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 t vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 t baking soda
- 1 t cinnamon
- Pinch salt
- 2 t cornstarch
- 3/4 cup fresh pomegranate arils (here is a video on how to effectively extract them from a pomegranate, I just kinda went for it and I didn't die #doingmybest)
- 3/4 cup white chocolate, chopped (or use white chocolate chips, whatever you have on hand!)

First, let's prepare our mix-ins! Break down your pomegranate and extract the arils. If you are not using white chocolate chips, chop your white chocolate into small chunks and set aside.

In a small bowl, whisk together your flour, baking soda, cinnamon, salt and cornstarch. Set aside.

In a large bowl, cream your butter and brown and granulated sugars until fluffy. Add the egg and vanilla extract and combine well. Gently fold the dry ingredients into the wet just until no streaks of flour remain.

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Add your white chocolate and pomegranate arils to the dough and stir gently, just until combine. Cover your dough with plastic wrap and refrigerate at least one hour (and up to overnight) to let the dough chill and the flavors come together.

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Once your dough has chilled, preheat your oven to 350F and line a baking sheet with parchment paper. Scoop your dough onto the baking sheet in balls of about 2T, then bake for 11-12 minutes, until browned. Cookies may look fluffier than usual - that's the moisture from the pomegranate arils at work!

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Let cook on the baking sheet for 10 minutes, then remove to a rack to cool completely. Once they're ready, serve and enjoy! May I recommend a glass of boozy eggnog alongside?

Have a fantastic and cookie-filled week, loves! <3

XOXO,
Jesse