These persimmon chocolate chip cookies come out slightly crunchy on the outside and are more cakelike in the centertheyre great for Hachiya persimmons
Prep Time
15 mins
Dificult
Medium
Servings
45 mins
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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.
Drop spoonfuls of dough 1 inch apart onto the prepared baking sheet.
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.
Cook's Notes:
This dough is sticky
so when forming cookies into desired shape
use water to smooth out cookie surface.
These cookies will not spread and only grow a little in the oven
so the shape and size you spoon onto the cooking sheet will be the same shape when cooked.