Chocolate Pomegranate Cookies are one of my very best Rosh Hashanah recipes with pomegranate. Pomegranates are one of the simanim, special foods we eat to "remind" Hashem we are hoping for a great new year!
At one of my Rosh Hashanah cooking demonstrations in Elul, a taster exclaimed, "You should call these Gan Eden cookies!" Yup, they are that good.
This is a sneak preview recipe from Cooking for the King-winning recipes for Shabbos & yom tov, featuring recipes using all the simanim. Once you taste these cookies, I hope you will want to get your very on copy of my first book in the Cooking for the King series.
Tart pomegranate, delicious by itself, reaches a whole new level when added to the list of foods that are enhanced when encased in chocolate. I like adding white chocolate chips to these cookies for a color contrast but you can make them even richer and higher in antioxidants by substituting dark chocolate bits for the white chips.
1 cup margarine
3/4 cups white Sugar
3/4 cups brown Sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cocoa powder
1 cup pomegranate seeds
1 cup white chocolate chips
1. Preheat oven to 350°. Line a baking pan with baking paper. With an
electric mixer, cream together
the margarine, sugars, eggs and vanilla. Beat the mixture on medium-high for 3-5
minutes until fluffy.
2. Reduce the mixer speed and add flour, baking soda and salt, mixing until combined. Add cocoa powder and mix until incorporated. Stir in the pomegranate seeds and chocolate chips.
3. Scoop the dough by tablespoons to form small balls. Bake on the prepared pans for 9-10 minutes.
Makes approximately 36 cookies
Active time: 15
minutes Cooking time 30
Can make ahead: keeps covered at room temperature for 3 days Can Freeze for up to 6 weeks
To easily separate the seeds of a pomegranate, cut off the top of the pomegranate just below the crown. Score the skin vertically in 4 sections. Fill a large bowl with water, and submerge the pomegranate. Use your hands to pull apart the sections of skin and the white pith from the fruit. Then, still underwater, separate out the seeds. The skin and pith will float to the top of the bowl. The seeds will sink to the bottom. Skim off the skin and pith, then carefully drain until you are left with only the seeds.
Chocolate is loaded with feel-good properties and health benefits. In moderation, it is good for you and those around you. Here's a deeper look at chocolate....