If you’re looking for an easy but delicious chocolate chip cookie recipe and you want something a little more unique, I suggest you give this one a try! Pomegranate is naturally a bit tart in flavor, it adds the perfect contrast to the sweetness of the white chocolate.
What to know before making Pomegranate White Chocolate Chip Cookies
SOFTEN THE BUTTER- This is an important step in many baking recipes as you will need to cream the butter and sugar together during the beginning stage of the cookie making process. You will see that I used extra creamy butter in the photo below but this is not a necessity.
ANYTIME you bake something be sure you are using the correct measuring utensils. Not doing so can cause a disaster in the kitchen!!! Dry goods should be used with measuring cups (like the kind that usually come as a set). Liquids should always be measured with a liquid measuring cup (like the glass or plastic ones with the little pourer on the end. If you want to be even more precise, go for a kitchen scale!
ALSO, PREHEAT THE OVEN!!
The best way to remove pomegranate arils
I’ve found the absolute best way to remove pomegranate seeds is by using a method I learned from Katie Lee. I watched her do this method on Instagram and it changed my little pomegranate life!
- Get a large bowl of room temperature water and set it aside.
- Score the top and bottom on the pomegranate, making a circle around both ends. Score the sides into sections as well. The sides should meet the circles you cut in step number two.
- Immerse the fruit in your bowl of water and use your thumb and fingers to break apart each section. Gently remove the seeds.
Here’s a closer look at the process explained above:
How to make Pomegranate White Chocolate Chip Cookies
From here on out it gets pretty simple. You can go for a hand mixer or an electric mixer, do whatever suits your needs.
You’ll start by creaming the butter and sugars together for about one minute before adding the vanilla extract, eggs, and your dry ingredients. The second to last step is to add the white chocolate chips and you can either stir them in or use an electric mixer on a low speed.
I opted for vanilla paste here..I wanted that particular flavor to be a bit more pronounced, but a good vanilla extract can be used in place of it.
BE GENTLE WITH THE POMEGRANATE-what I did was use my stand mixer, and turned on the lowest speed possible to incorporate the seeds. Doing so will break some of the seeds and this is okay!!! As long as your mixture is mixed well, this will not affect how the cookies bake. If you have a puddle of pomegranate juice in your mixture this means that the intensity was way too strong.
What you’re looking for are seeds that are mostly intact! If you are able to, I would suggest doing the last step by hand, just know that this batter is thick and this could prove to be a bit difficult.
TO ENSURE EVEN SIZING- use a kitchen tool like an ice cream scoop or measuring cup to make sure all cookies are about the same size.
After you’ve scooped out the dough and preheated your oven the cookies are ready to bake!
Enjoy these Pomegranate and White Chocolate Chip Cookies!Print
Pomegranate and White Chocolate Chip Cookies are a gentle mix of sweet and tart. Addictive and easy to make, these cookies are too satisfying!
1 pomegranate (use ½ cup of seeds)
¾ cup white chocolate chips
½ cup salted butter
½ cup white sugar
½ cup light brown sugar, packed
1 teaspoon vanilla paste
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
- Combine baking soda, salt, flour, and baking powder in a bowl; set aside.
- Cream butter and both sugars together using an electric mixer. Add vanilla paste (or extract), and egg; mix on medium speed until fluffy.
- Mix in dry ingredients slowly, on low speed, until incorporated. Gently mix in white chocolate chips, then pomegranate seeds.
- Scoop mixture out in even amounts onto a baking sheet lined with parchment paper. Bake 8-10 minutes at 375 degrees.
*Preheat the oven to 375 degrees