Chocolate Fudge Pomegranate Cookies
1 cup butter, at room temperature (I used half butter, half crisco because all butter doesn't work well for me in my high-altitude location)
1 1/2 cups sugar
1 tsp vanilla
2 cups flour (add a couple of extra tablespoons for high-altitude)
1/2 cup cocoa powder
1 tsp baking soda (scant tsp for high-altitude)
1/4 tsp salt
2 Tbsp pomegranate juice
1 cup chocolate chips
1/2 pomegranate arils
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt, then pomegranate juice and mix until combined.
Fold in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.
Bake at 350 for 8-10 minutes. Allow to cool for a couple of minutes before removing to cool completely on wax paper or foil.