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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 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups chocolate chips
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 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.
Step 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.
Cook’s Notes:
This dough is sticky, so when forming cookies into desired shape, use water to smooth out cookie surface.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 33 | |
| Calories 181 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat6g | 30% |
| Cholesterol20mg | 7% |
| Sodium152mg | 7% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber1g | 4% |
| Total Sugars13g | |
| Protein2g | |
| Vitamin C2mg | 8% |
| Calcium9mg | 1% |
| Iron1mg | 6% |
| Potassium70mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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