Seanan McGuire (seanan_mcguire) wrote,
Seanan McGuire
seanan_mcguire

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Dark chocolate pomegranate cookies.

Having been asked (about fifteen times) to post this, I now present you with the recipe for dark chocolate chip pomegranate cookies. You will need:

* Three cups of all-purpose flour
* One teaspoon of baking soda
* One-half teaspoon of salt
* One cup of granulated sugar
* Two-thirds of a cup of packed light brown sugar

* One cup of softened butter or margarine
* Two large eggs
* One tablespoon of vanilla extract
* One quarter-cup of pomegranate molasses

* One twelve-ounce bag of dark chocolate chips
* One-half cup of pomegranate seeds

Line several cookie trays with parchment paper, as the cookies will be sticky when they first come out of the oven, and it's best if they stick to something other than your actual cookie tray (you may need it for another batch, depending on how many trays you have). Mix your flour, baking soda, and salt in a bowl that you aren't in danger of knocking over. Put it to one side. In another, bigger bowl, mix your butter, granulated sugar, white sugar, pomegranate molasses, eggs, and vanilla until they form a sugary pudding-like goo that you really just want to eat with a spoon (but won't, due to the presence of raw eggs in the mix).

Begin adding your flour mixture to the wet ingredients, mixing thoroughly as you go. First the contents of your bowl will look like some sort of horrible elementary school art project. Gradually, they will turn into cookie dough. When this happens, mix in the chocolate chips and pomegranate seeds. Stir to distribute as evenly as possible through the mixture. Put the dough in the fridge for an hour. Go do something else. Watch TV. Read a book. Read my book. I don't care. It's your hour.

Actually, I lied. After about forty-five minutes, come back and pre-heat your oven to 400 F/around 205 C.

Once you're ready to bake, put tablespoons of dough on your cookie trays, about two inches apart (to allow for spread). You may need to mash them a little with your spoon or hand to get them to stay in place. Bake at 400 F/around 205 C until light brown (usually eight to ten minutes; longer if you want crispy cookies). Allow to cool at least a little before eating. The pomegranate seeds will soften to the texture of baked walnuts, while the juice parts will be little exploding sweet-sour surprises.

Eat.
Tags: cooking, folklore is awesome, food
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  • Awards eligibility and 2016 publications.

    The nomination period for the 2017 Hugo Awards and John W. Campbell Award for Best New Writer is now open, and that means it's time to go over the…

  • Current projects, May 2016.

    Every month I make a post to tell folks what I'm working on, a) because it seems polite, b) because it keeps me accountable, if only to myself, and…

  • Current projects, April 2016.

    Every month I make a post to tell folks what I'm working on, a) because it seems polite, b) because it keeps me accountable, if only to myself, and…