Persimmon Chocolate Chip Cookies recipe

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Ingredients

1 cup butter, softened
1 cup white sugar
3 Hachiya persimmons, pulp extracted
1 egg
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups chocolate chips

Nutrition Info

180.7 calories
carbohydrate: 23.6 g
cholesterol: 20.4 mg
fat: 9.7 g
fiber: 1.1 g
protein: 2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 152 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  2. Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy, beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl, add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet.

  3. Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Recipe Yield

33 cookies

Recipe Note

Great use for Hachiya persimmons. These cookies come out slightly crunchy on the outside and more cake-like in the center.

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