Pomegranate White Chocolate Chunk Cookies
by Cora-Lea Black
There is no better to way to get your fruit than in a cookie! This mouthwatering cookie features the very creamy Valrhona Ivoire chocolate which is truly decadent in this recipe.
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 white sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup old fashioned rolled oats
1 cup Valrhona Ivoire (coarsely chopped)
1 cup pomegranate arils
1. Preheat oven to 375 degrees F. Line a large baking sheet with
parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer, cream butter and sugars together until
smooth. Add the egg and vanilla extract and mix until well combined.
3. In a separate bowl whisk together flour, baking powder, baking soda,
cinnamon and salt. Slowly add flour mixture to the wet ingredients. Mix
until just incorporated.
4. Stir in the oats and white chocolate chunks. Make dough balls- about 1
tablespoon of dough per cookie. Tuck 6-8 pomegranate arils in each cookie
dough ball. Bake cookies for 10-12 minutes, until the cookies are golden
brown. Remove from oven and let cool on baking sheet for 2 minutes.
Transfer to a wire rack to finish cooling.
*Note that the 12 Top Cookie Recipes will be released every Thursday leading up to Christmas 2013, with 2 new recipes per week. They are not ranked in order… they are all equally decadent as voted by the team at JACEK Chocolate (yes, we had a cookie contest and these were the winning recipes). Follow us on Twitter (@jacekchocolate) or on Facebook to be notified when recipes are added.