Preheat oven to 375° fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit, set aside.

In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.

In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed add the flour mixture to the butter mixture ¼ cup at a time until just combined.

Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment lined baking sheets, leaving a 2 inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.

Allow the cookies to cool for at least 15 minutes and enjoy!