Persimmon Chocolate Chip Cookies
Description
The heady combination of persimmon and chocolate come together in this persimmon chocolate chip cookie recipe. Choose overripe fruit for best results.
Ingredients
•
1 cup butter, softened
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1 cup white sugar
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3 Hachiya persimmons, pulp extracted
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1 egg
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1 1/2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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2 1/2 cups chocolate chips
Directions
1
Preheat the 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 egg and vanilla extract. Sift flour, baking soda, and salt together in a separate bowl; gradually add to persimmon mixture until thoroughly combined. Stir in chocolate chips.
3
Drop spoonfuls of dough 1 inch apart onto the prepared baking sheet.
4
Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.