Preheat the oven to 350°F.
Combine all dry ingredients except the sugar in a medium-sized bowl. In a separate small bowl, cream together the butter and sugar, then mix in the vanilla and egg. Stir the wet ingredients into the dry ingredients, a little at a time.
Spoon two tablespoons of dough onto a cookie sheet, placing no more than 12 balls of cookie dough per baking sheet. Flatten slightly with the back of a fork/spoon and press desired amount of pomegranate seeds into cookie and bake for about 12 minutes, until cookie is just set. Feel free to get creative with shapes, letters, etc.! Just remember that half of the cookie will be dunked in chocolate.TIP: Use a glass or round cookie cutter if you'd like crisp, clean edges on your cookies. Place chocolate chips in a bowl and add water. Microwave for about two minutes, or until fully melted, stirring frequently to ensure chocolate doesn’t burn.
There are two ways to dip cookies in chocolate. Either dunk directly into bowl of chocolate chips, or spoon onto the cookie. I prefer the latter method.
Sprinkle crushed hazelnuts onto cookies while chocolate is still tacky. Serve when chocolate has set.
