Persimmon Chocolate Chip Cookies

Name: Persimmon Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 33 servings
Ingredients: 1 cup butter, softened 1 cup butter, softened; 1 cup white sugar 1 cup white sugar; 3 Hachiya persimmons, pulp extracted 3 hachiya persimmons, pulp extracted; 1 egg 1 egg; 1 ½ teaspoons vanilla extract 1 ½ teaspoons vanilla extract; 3 cups all-purpose flour 3 cups all-purpose flour; 1 teaspoon baking soda 1 teaspoon baking soda; 1 teaspoon salt 1 teaspoon salt; 2 ½ cups chocolate chips 2 ½ cups chocolate chips

Prep: 20 minsCook: 10 mins

Prep

20 mins

Cook

10 mins

Servings

Difficulty

Easy

Vegetarian

(0)

Ingredients

Servings:

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

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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