18 April 2010

Pomegranate Triple-Chip Cookies

So, it's been a while... An unfortunate byproduct of impending graduation and the onslaught of end-of-semester projects and commitments.

Ergo, I have a huge backlog of treats to share with you.

I have, however, been stress-baking up a storm. So much so that I am now out of pomegranate molasses. But at least I had these, for a short while:

Three kinds of chocolate chips, extra brown sugar in the dough, with a swirl of pomegranate syrup folded in... 

Pomegranate Triple-Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened
1/2 cup granulated [white] sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tbsp pomegranate syrup for the dough
3 tbsp pomegranate syrup for the swirl
2 eggs
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips

Preheat oven to 325F. Cream together the butter and sugars. Mix in eggs, one at a time. Add vanilla extract and 2 tbsp pomegranate syrup. In a separate bowl, combine the flour, baking soda, and salt. Slowly add the flour mixture to the wet mixture. Stir in chocolate chips, and carefully fold in the 3 tbsp of pomegranate syrup so that you can see streaks of the molasses in the dough. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 minutes, until golden brown-- be sure that the molasses swirls hasn't burned.

Enjoy with a cold class of milk while watching (500) Days of Summer or an equally saccharine dramedy.

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