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.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat oven to 350 degrees Fahrenheit. Line a baking pan with Gefen Parchment Paper.
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.
Scoop the dough by tablespoons to form small balls. Bake on the prepared pans for nine to 10 minutes.
With an electric mixer, cream together the margarine, white and brown sugars, eggs and vanilla. Beat the mixture on medium-high for three to five minutes until fluffy.
By Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.