Ingredients
Scale
1/2 Cup unsalted butter
1/2 Cup Crisco vegetable shortening {I LOVE Crisco}
3/4 cups white sugar
3/4 cups brown sugar
2 eggs
1 tsp vanilla extract
2 cups flour
3/4 cup Hershey’s cocoa powder
1 tsp baking soda
3/4 tsp salt
1 cup pomegranate arils {about 2 pomegranates}
Instructions
- In a large mixing bowl cream together the butter, shortening, 2 sugars, vanilla, and eggs.
- In a separate bowl sift together the flour, cocoa powder, baking soda, and salt.
- Combine it with the butter mixture and mix until everything is incorporated.
- Carefully fold the pomegranate arils into cookie dough.
- Using a 2-inch cookie scoopplace 6 balls of cookie dough evenly apart on a silpat or on a parchment lined cookie sheet and bake at 350 degrees for 10-12 minutes.