Persimmon Chocolate Chip Cookies Recipe

Persimmon Chocolate Chip Cookies

Yields: 33 servings

Ingredients

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

Directions

1. Preheat the oven to 375F (190C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, sugar, and persimmon pulp together using an electric mixer until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the persimmon mixture, mixing until fully combined.
6. Stir in the chocolate chips evenly throughout the dough.
7. Drop spoonfuls of dough onto the prepared baking sheet, placing them about 1 inch apart.
8. Bake in the preheated oven for 10 to 13 minutes, or until the edges of the cookies are golden brown.
9. Allow the cookies to cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Cook's Notes

• The dough is quite sticky, so if you want a smoother surface on the cookies, dip your fingers in water before shaping them.
• These cookies will not spread much while baking, so the size and shape you drop on the sheet will stay fairly consistent.

Nutrition Facts (per serving)

• Calories: 181
• Total Fat: 10g (12% DV)
• Saturated Fat: 6g (30% DV)
• Cholesterol: 20mg (7% DV)
• Sodium: 152mg (7% DV)
• Total Carbohydrate: 24g (9% DV)
• Dietary Fiber: 1g (4% DV)
• Total Sugars: 13g
• Protein: 2g (4% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 9mg (1% DV)
• Iron: 1mg (6% DV)
• Potassium: 70mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.