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| Persimmon Chocolate Chip Cookies |
"Great use for Hachiya persimmons. These cookies come out slightly crunchy on the outside and more cake-like in the center."
Ingredients :
- 1 cup butter, softened
- 1 cup white sugar
- 3 Hachiya persimmons, pulp extracted
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups chocolate chips
Instructions :
| Prep : 20M | Cook : 33M | Ready in : 45M |
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- Preheat 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 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.
- 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.
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.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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