Persimmon Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. butter, softened
1c. granulated sugar
3 Hachiya persimmons, made into pulp
1 egg
1 1/2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
2 1/2 c. chocolate chips
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Directions: |
Directions:Preheat over to 375. Line a baking sheet with parchment paper.
Beat butter, sugar and persimmon pulp together in large bowl until light and fluffy.
Beat in egg and vanilla.
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 on lined baking sheet
Bake in preheated oven until edges are golden - 10-13 mins..
Cool on baking sheet briefly before transferring to a wire rack to cool completely
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Number Of
Servings: |
Number Of
Servings:About 3 doz. cookies |
Preparation
Time: |
Preparation
Time:Prep. time 20 mins.; bake time 10-15 mins |
Personal
Notes: |
Personal
Notes: Again - a Covid recipe
A friend was given persimmons by her family. Normally I would make persimmon pudding but I didn't anticipate a gathering where I would use a pudding. Lana makes the best persimmon coolies so I went looking for something slightly different.
I use my cookie sheet that doesn't need greasing because I usually don't have parchment paper on hand.
These are tricky. I was concerned they were going to come out too raw in the middle so I baked the first batch longer than preferable. The recipe says they should be crunchy on the outside and cakelike in the center.
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