Remember the cookies that broke the internet?
Let me refresh your memory…They were Alison Romam’s cookie recipe that uses lots of salted butter so they’re flaky and melt-in-your-mouth good.
It took me a long time to make her cookies. I just didn’t think they looked super appetizing. Plus, my absolute favorite part of a chocolate chip cookie is the chewy part, and these cookies are the total opposite. When a cookie recipe becomes that well known I figured it’s just over-hyped or they found a secret to the perfect cookie recipe.
As it turned out, the internet was right…these cookies are GOOD! Buttery, the perfect hint of salt, smaller, with the perfect distribution of chocolate chunks. That’s a lot for one little cookie to live up to.
If I’m craving a chocolate chip cookie, I’m not going to make these. I’ll make the classic cookie recipe. But, if I want a shortbread like cookie, I’m never looking back.
I added pomegranates because I knew I needed to mix the original ingredients up in some way. I originally was going to use M&M’s, but the first time I made these was for Christmas so I thought pomegranates were more festive.
Yes, I’ve been waiting to share this recipe with you since December. As soon as I made them, I knew they would be a great February recipe, the pomegranates remind me of little jewels.
The original version of this recipe calls for some type of fancy sugar. I didn’t want to buy something I’d only use a handful of times, so I just used brown sugar. It worked perfect and sort of melted into the dough. Mmmmm.
If you make these Pomegranate Chocolate Chunk Shortbread Cookies please leave a comment. I love hearing your thoughts and suggestions!
Pomegranate Chocolate Chunk Shortbread Cookies
|Yield: makes about 30 cookies, depending how large you cut your cookies|
Alison Romam's famous chocolate chip cookies with the addition of pomegranate seeds for a true Valentine's Day jewel worthy treat.
- 2 1/4 sticks salted butter, cold
- 1/4 cup + 2-3 tablespoons brown sugar, divided
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 1/4 cup flour
- 6 ounces chocolate chunks
- 4 ounces pomegranate seeds
- 1 egg, beaten -> you will use this after dough hardens
- *NOTE: Dough will need to freeze!*
- In a large bowl beat butter, 1/4 cup brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Add vanilla. Mix for 1 more minute.
- Add flour. Slowly mix until combined.
- Stir in chocolate chunks and pomegranate seeds.
- Split dough in half. Roll into skinny logs, about 1 1/2 inches thick. Wrap in plastic warp.
- Place in freezer and chill until hard, about 2 hours. (I usually let mine sit overnight)
- Preheat oven 350 degrees. Line baking sheets with parchment paper.
- Brush outside of each dough log with egg. Roll logs in remaining brown sugar.
- Slice each log into about 1 inch thick. Use a sharp knife, dough will be hard.
- Bake cookies 10 - 15 minutes, until edges are slightly brown but middle is still pale.
- Let cool on cookie sheet 5 minutes before eating (DO IT, it's an important step).
- Finish cooling cookies on cooling rack.
images & text © North Coast Eats
adapted from Bon Appetit
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