A few weeks ago, I got the bright idea to make something I called Pineapple Upside Down Mini Pies. I had been craving pineapple for a while, which soon turned into a craving for pineapple upside down cake, which eventually manifested into my creation of the mini pies, something for which I could not find a pre-existing recipe. They were supposed to be amazing. Life-altering. A game-changer.
Unfortunately, they were none of the above. While not an utter disaster, they left much to be desired, and I took many mental notes of what to alter and try on my next attempt (hey, even Martha's made some clunkers). The moral of this story, though, is that I still had a craving for something sweet and citrus-y - and when a pomegranate recently plopped itself into my hands, I knew it was the right time to try a cookie recipe I had been drooling over on Pinterest.
Like I said - blame the horrid winter weather that's been plaguing the city since last year, but I just can't seem to stop picking up beautifully shiny citrus fruit at the grocery! Now for the cookies:
Ingredients
1 cup (2 sticks) butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
2 tbsp orange juice (I used the juice from 2 clementines for an added kick of freshness)
1 cup chocolate chips
1 cup pomegranate seeds
How to
In a large bowl cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt, then orange juice. Mix until fully combined. Fold in chocolate chips and pomegranate seeds, then refrigerate for 2-4 hours. Use a tablespoon to scoop dough onto a cookie sheet lined with parchment paper, and bake at 350 for 8-10 minutes. Let cookies cool for a few minutes, then move to a wire rack to cool completely. They will be chewy and fudgy!
This recipe was borrowed and adapted from this one!
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