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Persimmon Chocolate Chip Cookies
Prep
20 mins
Cook
10 mins
Servings
33
Difficulty
Easy
Every fall when persimmons are in season, I make these cookies because they're ridiculously easy and honestly quite elegant for something so simple. The persimmon pulp keeps them incredibly moist and tender while adding natural sweetness, so you don't need as much sugar as typical chocolate chip cookies. Plus, persimmons are packed with vitamin C and fiber, making these feel a little less guilty than your standard treat. The whole process takes about thirty minutes from start to finish, and the ingredients are probably already in your kitchen. These cookies have become my go to recipe when I want something homemade without spending half my day baking.
Ella x
Ingredients
- 11 cup butter, softened
- 11 cup white sugar
- 33 hachiya persimmons, pulp extracted
- 11 egg
- 11 ½ teaspoons vanilla extract
- 33 cups all-purpose flour
- 11 teaspoon baking soda
- 11 teaspoon salt
- 22 ½ cups chocolate chips
Detail level
Instructions
- 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.
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